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Shijimi Yanagawa Style

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Egg

    • 🥚 2 eggs, beaten

  • Seafood

    • 200g shijimi clams, pre-soaked

  • Vegetable

    • 90g burdock root, thinly sliced
    • 🧅 2 green onions, sliced

  • Seasoning

    • 1 tbsp sake
    • 200ml water
    • 1 tbsp mirin
    • 1/2 tbsp soy sauce

PASSOS

1

Wash shijimi clams thoroughly by rubbing them together in water, then drain.

2

Thinly slice burdock root and soak in water to remove bitterness, then drain. Slice green onions diagonally into 1cm pieces.

3

In a frying pan, add shijimi clams, sake, and water. Bring to a boil over medium heat, skim off any foam, then add burdock root, mirin, and soy sauce. Cover and simmer on low heat for 4 minutes.

4

Pour beaten eggs evenly into the pan, cover, and cook over medium heat for 30 seconds to 1 minute until eggs reach desired consistency.

5

Serve in bowls and garnish with sliced green onions.

NUTRIENTES

Por 1 Porção

🔥

180

Calorias

  • 15g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh shijimi clams for the best flavor.Adjust soy sauce and mirin to taste for a balanced sweetness and saltiness.Serve immediately to enjoy the fluffy texture of the eggs.

⚠️ Precauções

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