Simmered Kiriboshi Daikon and Satsuma-age

Name: Simmered Kiriboshi Daikon and Satsuma-age
Total time: 20 min
Yield: 2 份量
Ingredients: 30g kiriboshi daikon; 🥕 50g carrot, julienned; 1 piece satsuma-age, sliced; 💧 100cc water; 1 tbsp sake; 1 tbsp mirin; 🍬 1/2 tbsp sugar; 🧂 1 tbsp soy sauce

成本 $5, 保存 $10

來源: Recommended by CookPal

20 Min
2 份量
$5

Simmered Kiriboshi Daikon and Satsuma-age

成本 $5, 保存 $10

來源: Recommended by CookPal

20 Min
2 份量
$5

食材

Main Ingredients
- 30g kiriboshi daikon
- 🥕 50g carrot, julienned
- 1 piece satsuma-age, sliced
- 💧 100cc water
Seasonings
- 1 tbsp sake
- 1 tbsp mirin
- 🍬 1/2 tbsp sugar
- 🧂 1 tbsp soy sauce

步驟

Rinse kiriboshi daikon thoroughly under water. Place it in a bowl with enough water to cover and soak according to package instructions. Squeeze out excess water.

Cut the carrot into thin julienne strips.

Slice satsuma-age into 5mm thin pieces.

Combine all ingredients in a pot and heat over medium until boiling. Cover and simmer on low heat for 5 minutes.

營養成分

每份

🔥

150

卡路里

5g
蛋白質
20g
碳水化合物
3g
脂肪

💡 小提示

This dish can be stored in the fridge for up to 3 days.You can substitute satsuma-age with other ingredients like chikuwa or abura-age for variety.Serve as a side dish with rice or miso soup for a complete Japanese 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。