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Torotto Mentaiko Nabe

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Main

    • 2 pieces mentaiko
    • 200g cod fillets
    • 🧈 150g silken tofu
    • 🥬 180g cabbage
    • 1/2 bunch chives
    • 1/3 pack enoki mushrooms
    • Sesame seeds to taste

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tbsp soy sauce
    • 1 tsp kombu tea
    • 600ml water

  • Thickener

    • 1 tbsp potato starch
    • 1 tbsp water

PASSI

1

Cut open the mentaiko and remove the contents.

2

Cut cabbage and chives into bite-sized pieces. Trim the enoki roots, cut in half, and separate.

3

Cut silken tofu into bite-sized pieces. Divide cod fillets into two portions.

4

Add the seasoning ingredients (☆) to a pot and bring to a boil. Add cod, cabbage, enoki, and half the mentaiko. Cover and simmer on low heat for 5 minutes.

5

Add the potato starch mixture while stirring to thicken the soup.

6

Add chives and tofu, cover, and cook on low heat for 1 minute. Top with the remaining mentaiko and sprinkle sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

You can add udon noodles or rice at the end for a hearty finish.Use fresh cod for the best flavor.Adjust the spice level by varying the amount of mentaiko.

⚠️ Precauzioni

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