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

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy mitsuba with meat, sesame, and ponzu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Spicy Mitsuba with Meat, Sesame, and Ponzu is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Spicy Mitsuba with Meat, Sesame, and Ponzu is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook spicy mitsuba with meat, sesame, and ponzu using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Mitsuba with Meat, Sesame, and Ponzu:
  1. Take 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. Make ready 1 1/2 tbsp ●Ponzu
  7. Prepare 1/2 tsp ●Yuzu pepper paste
  8. Make ready 1/2 tbsp ●Sesame oil
  9. Take 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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