Nira and Egg Yolk with Ponzu Sauce
Custo $5, economizar $10
Fonte: Recommended by CookPal
- 10 Min
- 1 Porções
- $5
Nira and Egg Yolk with Ponzu Sauce
Custo $5, economizar $10
Fonte: Recommended by CookPal
- 10 Min
- 1 Porções
- $5
INGREDIENTES
Vegetable
- 1 bunch (100g) of nira
Egg
- 🥚 1 egg yolk
Condiment
- 1 tbsp ponzu sauce
Seafood
- 1 packet (4g) katsuobushi
PASSOS
1
Boil water in a pot and blanch the nira for about 30 seconds starting from the root. Rinse under cold water and squeeze out excess moisture. Cut into bite-sized pieces.
2
Arrange the nira on a plate, top with katsuobushi and egg yolk, then drizzle with ponzu sauce.
NUTRIENTES
Por 1 Porção🔥
120
Calorias
- 6gProteína
- 5gCarboidratos
- 8gGorduras
💡 Dicas
This dish pairs well with rice or as a side for grilled meat.Use fresh nira for the best flavor and texture.Adjust the amount of ponzu sauce to your taste preference.
⚠️ Precauções
Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.