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Enoki and Chrysanthemum Ponzu Salad

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 🍄 1 pack enoki mushrooms
    • 1/2 pack chrysanthemum leaves
    • 🍅 4 cherry tomatoes

  • Seasonings

    • 1 tbsp ponzu sauce
    • 2 tsp sesame oil
    • 🧂 Pinch of salt
    • 1 pack (4.5g) bonito flakes

PASSOS

1

Trim the root of the enoki mushrooms, cut them in half, and separate into bite-sized pieces.

2

Separate chrysanthemum leaves from stems. Cut leaves into 3cm pieces and stems into thin diagonal slices. Quarter the cherry tomatoes.

3

Place enoki mushrooms and chrysanthemum stems in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

4

Combine chrysanthemum leaves, cherry tomatoes, and seasonings (ponzu sauce, sesame oil, salt, bonito flakes) in a bowl and mix well.

NUTRIENTES

Por 1 Porção

🔥

80

Calorias

  • 3g
    Proteína
  • 6g
    Carboidratos
  • 4g
    Gorduras

💡 Dicas

Use fresh chrysanthemum leaves for the best flavor and texture.Adjust the amount of ponzu sauce and sesame oil to suit your taste preferences.Serve immediately for the freshest taste, or chill briefly for a refreshing cold salad.

⚠️ Precauções

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