
Nametake and Komatsuna with Scallion Ponzu Sauce
Cost $5, save $10
Source: Recommended by CookPal
- 10 Min
- 2 Servings
- $5
Nametake and Komatsuna with Scallion Ponzu Sauce
Cost $5, save $10
Source: Recommended by CookPal
- 10 Min
- 2 Servings
- $5
INGREDIENTS
Vegetables
- 200g komatsuna (Japanese mustard spinach)
- 100g nametake mushrooms
- 1/3 stalk white part of scallion, minced
Seasonings
- 2 1/2 tbsp ponzu sauce
- 1 tsp sesame oil
- A pinch of grated ginger
STEPS
Wash nametake mushrooms thoroughly and drain the water. Mince the white part of the scallion.
Boil water in a pot and blanch the komatsuna starting with the stems for about 1 minute until tender. Remove and cool in cold water, then squeeze out excess water. Cut into 4cm pieces.
Reboil the water and blanch the nametake mushrooms for 1 minute. Cool in water and drain well.
In a bowl, mix the minced scallion with the ponzu sauce, sesame oil, and grated ginger. Add the komatsuna and nametake mushrooms, then toss to combine.
NUTRIENTS
Per 1 serving🔥
80
Calories
- 3gProtein
- 10gCarbs
- 3gFats
đź’ˇ Tips
This dish pairs well with rice or as a side for grilled fish.You can substitute komatsuna with spinach if unavailable.Prepare the dish fresh for the best texture and flavor.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.