Natto and Eggplant with Tororo Kombu
Coût $3.5, économiser $5
Source: Recommended by CookPal
- 10 Min
- 1 Portions
- $3.5
Natto and Eggplant with Tororo Kombu
Coût $3.5, économiser $5
Source: Recommended by CookPal
- 10 Min
- 1 Portions
- $3.5
INGRÉDIENTS
Main Ingredients
- 1 pack natto (54g) with sauce
- 🍆 1 medium eggplant
- 1 pinch tororo kombu
ÉTAPES
Cut the stem off the eggplant, slice it in half lengthwise, and rinse in water. Wrap the halves together with plastic wrap and microwave at 600W for 2 minutes. Cool in water.
Slice the eggplant diagonally into 1cm thick pieces.
In a bowl, mix the natto with its included sauce and mustard. Add the eggplant slices and gently combine.
Serve the mixture in a dish and top with tororo kombu.
NUTRIMENTS
Par portion🔥
150
Calories
- 8gProtéines
- 10gGlucides
- 5gGraisses
💡 Astuces
This dish pairs well with steamed rice or as a light appetizer.You can substitute tororo kombu with shredded nori for a different flavor.Ensure the eggplant is not overcooked to retain its firmness.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.