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Saba Miso Tofu

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Fish

    • 🐟 1 can (190g) mackerel in miso

  • Tofu

    • 🍢 1 block (250g) grilled tofu

  • Vegetables

    • 1/3 bunch shungiku
    • 🍄 1/2 pack enoki mushrooms
    • 🧅 1/4 stalk green onion

  • Seasonings

    • 2 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 🧂 1 tsp soy sauce
    • 💧 150 ml water

PASSI

1

Separate the mackerel from the can juice. Cut shungiku into bite-sized pieces. Trim the enoki mushroom roots, cut into thirds, and separate by hand.

2

Slice the green onion diagonally into 2cm pieces. Cut the grilled tofu into bite-sized pieces.

3

Heat the can juice and seasonings (sake, mirin, sugar, soy sauce, water) in a pot until boiling.

4

Add grilled tofu, enoki mushrooms, and green onion to the pot. Cover and simmer on medium heat for 5 minutes.

5

Add mackerel and shungiku to the pot and simmer on medium heat for 2 minutes.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh shungiku for the best flavor and texture.This dish pairs well with steamed rice or sake.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

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