CookPal AI
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Octopus Karaage and Myoga Salad

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Seafood

    • 🐙 150g boiled octopus

  • Vegetables

    • 2 myoga
    • 1/3 bag mizuna
    • 🍅 1/2 tomato

  • Seasoning

    • 🧂 Pinch of salt and pepper

  • Coating

    • Sufficient amount of flour

  • Cooking Oil

    • Sufficient amount of salad oil

  • Dressing

    • 2 tbsp ponzu sauce
    • 🍋 1 tsp lemon juice
    • 1 tsp sesame oil

PASSI

1

Cut the boiled octopus into bite-sized pieces, season with salt and pepper, and coat with flour.

2

Slice the myoga thinly. Trim the mizuna roots and cut into 4cm pieces. Dice the tomato into 1cm cubes.

3

Mix the ponzu sauce, lemon juice, and sesame oil in a bowl to make the dressing.

4

Heat salad oil in a frying pan to a depth of 5mm–1cm over medium heat. Fry the octopus briefly until golden brown.

5

Arrange mizuna on a plate, top with fried octopus, myoga, and tomato. Drizzle with the ponzu dressing.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 10g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh octopus for the best flavor and texture.Prepare the dressing in advance to save time.Serve the salad immediately to maintain the crispness of the vegetables and octopus.

⚠️ Precauzioni

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