Spicy Mitsuba with Meat, Sesame, and Ponzu
Spicy Mitsuba with Meat, Sesame, and Ponzu

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, spicy mitsuba with meat, sesame, and ponzu. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Spicy Mitsuba with Meat, Sesame, and Ponzu is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Spicy Mitsuba with Meat, Sesame, and Ponzu is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Spicy Mitsuba with Meat, Sesame, and Ponzu. I had a little bit of leftover meat in the fridge. and bought mitsuba on sale! I added wakame, which i always have in stock for a filling salad.

To begin with this recipe, we have to prepare a few components. You can cook spicy mitsuba with meat, sesame, and ponzu using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spicy Mitsuba with Meat, Sesame, and Ponzu:
  1. Prepare 50 to 60 grams Pork or chicken
  2. Get 1/2 tbsp Sake
  3. Make ready 1 tsp Katakuriko
  4. Make ready 4 bunches Mitsuba (ito-mitsuba)
  5. Take 30 grams Wakame seaweed preserved in salt
  6. Take 1 1/2 tbsp ●Ponzu
  7. Take 1/2 tsp ●Yuzu pepper paste
  8. Make ready 1/2 tbsp ●Sesame oil
  9. Get 1 tbsp ●Ground white sesame seeds

There is nothing like this condiment. Enjoy this versatile sauce with Shabu Shabu, sashimi, grilled meats, salad, and more! You can add more katsuobushi for rich, smokey, umami-rich ponzu sauce. Umami from kombu and katsuobushi really make this homemade.

Instructions to make Spicy Mitsuba with Meat, Sesame, and Ponzu:
  1. Cut the meat into bite sized pieces. Rub in the sake and leave to marinate in the refrigerator for 20 to 30 minutes or so. Soak the wakame seaweed in water, squeeze dry and cut into easy to eat pieces.
  2. Cut the mitsuba into 5 cm long pieces. Wrap in plastic and microwave for 50 seconds at 500 W. Drain off the excess moisture.
  3. Boil water in a pot, drop in the Step 1 meat coated in katakuriko. Once it has cooked through, drain in a sieve. ※Avoid overcooking!
  4. Put the meat from Step 3, wakame seaweed and mitsuba in a bowl with the ● flavoring ingredients and mix to combine. Transfer to serving plates.
  5. ※ You could use boiled chickenin this recipe! If so, skip the step to coat the chicken in sake and katakuriko to the boiling. - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken

With its tangy, citrusy potency, ponzu sauce stands up to the heat of the red chile paste with uniquely delicious results. Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and Spicy Ponzu-Glazed Catfish. Vietnamese Sirloin Skewers With Spicy Carrot Salad. Ponzu is traditionally used as a dip for shabu-shabu and other simmered dishes, thin slices of seared meat Add some sesame oil and you have an instant Japanese vinaigrette. For the spinach: Mix the sesame dressing and ponzu sauce in a small bowl.

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