Aburaage and Enoki sin Ponzu Sauce

1. 1

   Boil enoki mushrooms for 10 seconds.

2. 2

   Stir at the end and drain in a colander.

3. 3

   Alternatively, use the microwave to remove the excess water.

4. 4

   Pat dry the enoki mushrooms with paper towels.

5. 5

   Toast the aburaage in the lightly until it becomes crunchy.

6. 6

   Cut into big bite size pieces.

7. 7

   Combine with the enoki mushrooms.

8. 8

   Sprinkle with as much sliced leeks as you like.

9. 9

   Garnish with bonito flakes.

10. 10

    Finally, drizzle ponzu sauce, mix lightly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.