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Spinach and Soboro Natto

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 1 pack natto with sauce
    • 10g dried daikon
    • 🥬 100g spinach

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tsp soy sauce

PASSOS

1

Trim the spinach roots and cut into manageable lengths. Boil spinach for 1 minute, then rinse in cold water and squeeze out excess moisture. Rehydrate dried daikon in water and chop finely.

2

In a pan, combine dried daikon with sake, mirin, and soy sauce. Cook over low heat until liquid evaporates, then let cool.

3

In a bowl, mix natto, spinach, cooked daikon, and the sauce included with the natto. Combine thoroughly.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 12g
    Carboidratos
  • 3g
    Gorduras

💡 Dicas

Serve over rice for a complete meal or enjoy as a side dish.This dish pairs well with sake or light beer.Rehydrating daikon in warm water speeds up the process.

⚠️ Precauções

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