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Shimeji and Chinese Cabbage with Ume Kombu

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 5 Min
  • 1 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 🍄 1/2 pack shimeji mushrooms
    • 2 leaves Chinese cabbage

  • Condiments

    • 1 tsp soy sauce
    • 1 umeboshi (pickled plum)
    • 2 tsp salted kombu

PASSI

1

Cut off the root of the shimeji mushrooms and separate them by hand. Slice the Chinese cabbage into 1 cm strips. Remove the seed from the umeboshi and finely chop it.

2

Place the shimeji mushrooms and Chinese cabbage in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 3 minutes.

3

Add soy sauce, chopped umeboshi, and salted kombu to the container and mix well.

NUTRIENTI

Per 1 porzione

🔥

50

Calorie

  • 2g
    Proteine
  • 8g
    Carboidrati
  • 0g
    Grassi

💡 Suggerimenti

You can experiment with different types of mushrooms for variety.This dish is best served fresh but can be stored in the fridge for up to a day.If you prefer a stronger flavor, increase the amount of salted kombu slightly.

⚠️ Precauzioni

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