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Simmered Kiriboshi Daikon and Kombu

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Meat

    • 50g thinly sliced pork loin

  • Vegetables

    • 30g dried shredded daikon
    • 🥕 30g carrot

  • Seafood

    • 5cm kombu (used from dashi)

  • Oil

    • 1/2 tbsp sesame oil

  • Liquid

    • 200cc combined dashi

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp mirin
    • 1/2 tbsp soy sauce

PASSOS

1

Rehydrate the dried shredded daikon in water for 10 minutes, then drain and squeeze out excess water.

2

Cut the carrot into thin matchsticks and slice the kombu into small pieces.

3

Heat sesame oil in a pan over medium heat and sauté the pork until lightly browned.

4

Add the rehydrated daikon, carrot, and kombu to the pan and stir-fry for 2–3 minutes.

5

Pour in the combined dashi and bring to a simmer.

6

Add sake, mirin, and soy sauce, and continue simmering for 15 minutes until the liquid is mostly absorbed.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 12g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Serve warm with steamed rice for a complete meal.Leftovers can be stored in the fridge for up to 2 days.For a vegetarian version, omit the pork and use extra kombu.

⚠️ Precauções

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