Buri and Chinese Cabbage Stew

Name: Buri and Chinese Cabbage Stew
Total time: 30 min
Yield: 2 份量
Ingredients: 200g buri fillets (2 pieces); 150g Chinese cabbage, chopped; 1/2 pack shimeji mushrooms; 🧂 A pinch of salt; 1 tbsp sake; 2 tbsp concentrated mentsuyu (3x); 200cc water

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

Buri and Chinese Cabbage Stew

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

食材

Fish
- 200g buri fillets (2 pieces)
Vegetables
- 150g Chinese cabbage, chopped
- 1/2 pack shimeji mushrooms
Seasoning
- 🧂 A pinch of salt
- 1 tbsp sake
- 2 tbsp concentrated mentsuyu (3x)
- 200cc water

步驟

Cut the Chinese cabbage into bite-sized pieces. Trim the root of the shimeji mushrooms and separate them into small clusters.

Sprinkle salt on the buri fillets and let them sit for 5 minutes. Pat dry with kitchen paper and pour boiling water over them using a strainer. Drain well.

Place all ingredients in a pot and heat over medium heat. Once boiling, cover with a lid and simmer on low heat for 15 minutes, occasionally spooning the broth over the ingredients.

營養成分

每份

🔥

180

卡路里

20g
蛋白質
10g
碳水化合物
5g
脂肪

💡 小提示

Use fresh buri for the best flavor.Adjust the seasoning to taste by adding more mentsuyu or salt.Serve with steamed rice for a complete meal.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。