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Simmered Stir-Fry with Kiri Kombu and Satsuma-age

Cost $5, save $10

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Seaweed

    • 100g fresh kiri kombu

  • Fish Cake

    • 2 pieces satsuma-age

  • Vegetables

    • 🥕 1/4 carrot, thinly sliced

  • Oil

    • 1 tbsp sesame oil

  • Seasoning

    • 2 tbsp mentsuyu (3x concentrated)
    • đź’§ 1 tbsp water
    • 1/2 tsp sliced chili

STEPS

1

Rinse the kiri kombu with water, drain, and cut into bite-sized pieces. Slice the carrot into thin pieces after cutting it into thirds lengthwise. Cut the satsuma-age in half, then into 1cm-wide strips.

2

Heat sesame oil in a frying pan over medium heat. Add the carrot and stir-fry until softened.

3

Add the kiri kombu and satsuma-age to the pan, stirring until evenly coated with oil. Add the seasoning mixture (mentsuyu, water, and chili) and cook until the liquid is absorbed.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 5g
    Protein
  • 10g
    Carbs
  • 6g
    Fats

đź’ˇ Tips

For a milder flavor, omit the chili or reduce its quantity.This dish can be stored in the fridge for up to 2 days, making it a great meal-prep option.Pair with steamed rice for a balanced meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.