Refreshing "Yagen no Myogaponzu"
Add plenty of Japanese ginger and feel refreshed! Introducing the recipe of "Yagen no Myogaponzu" which is also recommended for side dishes on a diet. En-eating editorial department
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Material
( For 2 people )
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Cooking time 15 minutes
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Yagen |
200g (7.05oz) |
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Japanese ginger |
Two |
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Ponzu sauce |
2 tablespoons |
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Macrophyll |
2 sheets |
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Shiokosho |
a little |
Add plenty of Japanese ginger and feel refreshed! Introducing the recipe of "Yagen no Myogaponzu" which is also recommended for side dishes on a diet.
■ Materials
Yagen 200g (7.05oz)
2 Japanese ginger 2 tablespoons ponzu
2 large leaves, a little salt and pepper
■ How to make
Boil the yagen. If you are interested, scrape the meat and boil it. I boiled it as it is.
When the yagen is well boiled, drain it and put it in a bowl. In addition, add chopped Japanese ginger, ponzu sauce, and salt and pepper, and mix the whole.
Finally, serve the chopped perilla leaves and you're done!
■ Crispy and refreshing Japanese ginger
A refreshing finish that matches the flavor of Japanese ginger and ponzu with the crunchy texture. Because it chews well, there is also a response to eating. The aftertaste is refreshing, and it seems to go well with sake as well as beer! Yagen is low-carbohydrate, so it is also recommended as a side dish while on a diet.
A simple recipe for "Yagen no Myogaponzu" that you just boil, cut and mix. It's delicious with plenty of Japanese ginger. Please give it a try!