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Iwashi Tsukimi Nabe (Sardine Ball Hot Pot)

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $12

INGREDIENTES

  • Fish

    • 🐟 320g sardines, cleaned and opened

  • Vegetables

    • 🥬 200g cabbage, cut into 3cm pieces
    • 🧅 165g green onion, sliced diagonally
    • 🥕 50g carrot, thinly sliced
    • 100g chrysanthemum greens, trimmed and cut

  • Broth

    • 💧 600ml water
    • 5cm dried kombu

  • Tsukimi Mixture

    • 🧅 5cm minced green onion
    • 1/2 tsp grated ginger
    • 1/2 tbsp miso
    • 1 tbsp potato starch

  • Seasoning

    • 2 tbsp sake
    • 1 tbsp soy sauce
    • 🧂 1/3 tsp salt
    • 1/2 tsp Japanese dashi powder

PASSOS

1

Cut cabbage into 3cm pieces, slice green onion diagonally, mince 5cm of green onion, thinly slice carrot, and trim chrysanthemum greens into thirds.

2

Remove the tail and skin from sardines, then chop into 1cm pieces and mash until sticky.

3

Mix sardines with minced green onion, ginger, miso, and potato starch to form the tsukimi mixture.

4

Heat water and kombu in a pot over low heat. Remove kombu before boiling, add seasonings, and form tsukimi balls using two spoons. Cook for 5 minutes.

5

Add cabbage, green onion, and carrot to the pot. Cover and cook for 5 minutes until cabbage softens. Return tsukimi balls and add chrysanthemum greens. Heat until warm.

NUTRIENTES

Por 1 Porção

🔥

180

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use pre-cleaned sardines to save time.Serve with rice for a complete meal.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

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