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Pork and Eggplant with Mitsuba Oroshi

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Meat

    • 200g thinly sliced pork belly

  • Vegetables

    • 🍆 2 eggplants, sliced 1cm thick
    • 1/4 bunch mitsuba, finely chopped
    • 150g grated daikon, lightly drained

  • Seasonings

    • 1 tsp grated ginger
    • 1.5 tbsp concentrated mentuyu
    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp sugar
    • 1 tbsp mirin
    • 🧂 1/2 tsp salt
    • 🍋 2 tbsp lemon juice

  • Cooking Oil

    • 1 tbsp salad oil

  • Toppings

    • White sesame seeds, as needed

PASSI

1

Cut pork into bite-sized pieces. Slice eggplants into 1cm thick pieces and soak in water, then drain. Chop mitsuba finely. Grate daikon and lightly drain excess water.

2

Mix the ☆ seasonings in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 30 seconds. Add mitsuba and grated daikon, then mix well.

3

Heat salad oil in a frying pan over medium heat. Add pork and grated ginger, stir-fry until the pork changes color. Add eggplant and continue stir-frying.

4

When the eggplant becomes tender, add mentuyu and salt and pepper to adjust the taste. Plate the dish, top with the mitsuba-daikon mixture, and sprinkle white sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh mitsuba for a more aromatic flavor.Adjust the amount of mentuyu based on your preference for saltiness.Pair with steamed rice or sake for a complete meal.

⚠️ Precauzioni

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