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Noppe (Japanese Stew)

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 11 Min
  • 4 Porzioni
  • $15

INGREDIENTI

  • Seafood

    • 🦪 6 dried scallops
    • 400cc scallop soaking broth
    • 🐟 1 fillet (150g) salmon

  • Vegetables

    • 3 taro roots (180g)
    • 🥕 1/2 carrot (90g)
    • 1/2 burdock root (60g)
    • 1/2 block (150g) konnyaku

  • Processed Foods

    • 4 slices kamaboko

  • Seasonings

    • 🧂 1/3 tsp salt
    • 2 tsp soy sauce
    • 2 tbsp sake
    • 2 tbsp mirin
    • 1 tsp dashi powder

PASSI

1

Soak dried scallops in water until softened, then shred them by hand.

2

Cut salmon into bite-sized pieces, boil until cooked, and drain.

3

Cut taro roots, rub with salt, and rinse. Slice kamaboko, carrot, burdock, and konnyaku into thin strips.

4

In a pot, combine scallops, scallop broth, taro, carrot, burdock, konnyaku, and seasonings. Bring to a boil, skim off foam, and simmer for 10 minutes.

5

Add kamaboko, salmon, salt, and soy sauce. Heat through and serve warm.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 30g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

This dish can be stored in the fridge for up to 3 days.Use fresh scallops for a more intense flavor if available.Adjust the soy sauce and salt to taste.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.