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Konjac and Eggplant with Meat Miso Sauce

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main

    • 150g konjac (1/2 block)
    • 🍆 1 medium eggplant
    • 2 tbsp salad oil

  • Meat Miso Sauce

    • 50g ground meat (mixed pork and beef)
    • 🧅 5cm green onion, minced
    • 1 tsp grated ginger
    • 1 tbsp red miso
    • 1 tbsp mirin
    • 🧂 1 tsp sugar

  • Toppings

    • Mustard, as needed
    • White sesame seeds, as needed
    • 🧅 Chopped green onion, as needed

PASSOS

1

Mince the green onion. Slice the eggplant into 4 equal rounds after removing the stem.

2

Score the konjac in a crosshatch pattern and cut it in half. Boil it in water for 3 minutes, then drain.

3

Mix all the meat miso sauce ingredients in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 600W for 3 minutes. Stir well.

4

Heat salad oil in a frying pan over medium heat. Cook the eggplant and konjac, flipping occasionally, until both sides are browned.

5

Skewer the eggplant and konjac, place them on a serving plate, and top with the meat miso sauce. Garnish with mustard, sesame seeds, and chopped green onion.

NUTRIENTES

Por 1 Porção

🔥

200

Calorias

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

💡 Dicas

You can substitute ground meat with plant-based alternatives for a vegetarian version.Adjust the amount of mustard based on your spice tolerance.Leftover meat miso sauce can be stored in the fridge for up to 3 days.

⚠️ Precauções

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