Found on the Foodnetwork.com - Served with Macadamia Crusted Halibut, Oven Roasted Asparagus, Spicy Mango Salsa and Coconut Sticky Rice
Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
Served with the dishes listed above.
Dashi: 1 piece kelp (1 by 1/2 inch); 2 cups bonito flakes; 3-1/2 cups water. Wipe the kelp with a damp towel and place into a medium-sized pot filled with water. Heat the water to just before boiling, remove pot from heat and remove kelp. Place bonito flakes in water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 142 | ||
Calories from Fat: 142 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 894.4mg | 31 % | |
Potassium 63.4mg | 2 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.1g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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