Junsai and Cucumber with Sanbaizu Sauce

Name: Junsai and Cucumber with Sanbaizu Sauce
Total time: 5 min
Yield: 2 份量
Ingredients: 100g junsai; 🥒 1/2 cucumber, thinly sliced; 🧂 A pinch of salt; 1 tbsp vinegar; 1 tbsp mirin; 1 tbsp soy sauce; Bonito flakes, as needed

成本 $5, 保存 $10

來源: Recommended by CookPal

5 Min
2 份量
$5

Junsai and Cucumber with Sanbaizu Sauce

成本 $5, 保存 $10

來源: Recommended by CookPal

5 Min
2 份量
$5

食材

Vegetables
- 100g junsai
- 🥒 1/2 cucumber, thinly sliced
Seasoning
- 🧂 A pinch of salt
- 1 tbsp vinegar
- 1 tbsp mirin
- 1 tbsp soy sauce
Toppings
- Bonito flakes, as needed

步驟

Microwave the mirin for 30 seconds at 600W to evaporate the alcohol, then let it cool. Mix the mirin, vinegar, and soy sauce in a container and chill in the refrigerator.

Thinly slice the cucumber and place it in a container. Sprinkle with a pinch of salt and let it sit for a while. Rinse the junsai lightly.

Combine the junsai, squeezed cucumber, and chilled sauce in a container. Mix well, then plate and top with bonito flakes.

營養成分

每份

🔥

卡路里

2g
蛋白質
8g
碳水化合物
0g
脂肪

💡 小提示

This dish is perfect for hot weather due to its refreshing taste.You can substitute junsai with other similar textured vegetables if unavailable.For a vegan option, omit the bonito flakes.

⚠️ 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。