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Yuzu Kosho Stir-fried Atsuage

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main Ingredients

    • 1 piece (200g) atsuage
    • 🍄 1 pack (100g) shimeji mushrooms
    • 1/2 bunch (100g) komatsuna

  • Cooking Oil

    • 1/2 tbsp salad oil

  • Seasoning

    • 🧂 1 tbsp soy sauce
    • 1/2 tsp yuzu kosho
    • 1 tbsp sake

PASSI

1

Pat the atsuage with a paper towel to remove excess oil and cut it into bite-sized pieces.

2

Trim the root of the shimeji mushrooms and separate them by hand. Cut the root of the komatsuna and slice into 5cm pieces.

3

In a bowl, mix the soy sauce, yuzu kosho, and sake to prepare the seasoning.

4

Heat salad oil in a frying pan over medium heat. Add the atsuage and cook until browned. Push the atsuage to the side, add the shimeji mushrooms, and stir-fry until tender. Add the komatsuna and stir-fry until wilted. Pour in the prepared seasoning and stir quickly to combine.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 10g
    Proteine
  • 12g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh yuzu kosho for a more vibrant flavor.Serve immediately to enjoy the crisp texture of the vegetables.Pair with steamed rice for a complete meal.

⚠️ Precauzioni

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