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Ruccola and Shimeji Ohitashi

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 50g ruccola
    • 1/2 pack shimeji mushrooms

  • Seasoning

    • 🧂 Pinch of salt
    • 1 tsp concentrated mentuyu
    • Pinch of dashi granules
    • 💧 20cc water

PASSI

1

Trim the root of the shimeji mushrooms and separate them by hand.

2

Boil water in a pot, add a pinch of salt, and blanch the ruccola briefly. Then cool it in cold water and squeeze out excess moisture.

3

Boil the shimeji mushrooms for about 2 minutes. Squeeze out excess moisture from the ruccola and cut it into bite-sized pieces.

4

In a bowl, mix the seasoning ingredients (mentuyu, dashi, salt, and water). Add the hot shimeji mushrooms and ruccola, and mix well.

NUTRIENTI

Per 1 porzione

🔥

50

Calorie

  • 2g
    Proteine
  • 5g
    Carboidrati
  • 0g
    Grassi

💡 Suggerimenti

This dish pairs well with rice or as a light side dish.You can substitute ruccola with spinach or other leafy greens.Prepare the dish fresh to enjoy its best flavor.

⚠️ Precauzioni

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