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Bean Sprout and Tuna Korean Pancake

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 1 bag bean sprouts

  • Canned Goods

    • 1/2 can oil-packed tuna

  • Eggs

    • 🥚 1 egg

  • Liquids

    • 💧 80cc water

  • Seasonings

    • 1/3 tsp Japanese dashi powder
    • 🧂 1/3 tsp salt

  • Flour

    • 4 tbsp all-purpose flour
    • 2 tbsp potato starch

  • Oils

    • 2 tbsp sesame oil

  • Condiments

    • Ponzu sauce to taste
    • Chili oil to taste

PASSOS

1

Cut the roots off the bean sprouts and divide them into thirds. Drain the oil from the tuna can.

2

In a bowl, crack the egg and mix with water, dashi powder, and salt. Add the bean sprouts, tuna, all-purpose flour, and potato starch, then mix well.

3

Heat sesame oil in a frying pan over medium heat. Pour the batter into the pan and cook until golden brown on one side. Flip and cook the other side until fully cooked.

4

Cut the pancake into bite-sized pieces. Serve with ponzu sauce and chili oil on the side.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute bean sprouts with other vegetables like spinach or shredded carrots.Adjust the amount of chili oil based on your spice tolerance.Leftovers can be stored in the fridge and reheated in a pan.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.