10 May 2021
Recipe: Shirataki salada with edamame and ponzu sauce
200 g of shirataki
1/2 tsp of grated ginger
80 g of shelled edamame
1/3 of pomelo supreme
1/2 minced green onion
2 tbsp of ponzu sauce
2 tsp of sesame oil
Slices of pink radish
Black sesame seeds
Drain and rinse the shirataki. Chop them coarsely then brown them for 2 minutes in a drizzle of vegetable oil with the grated ginger.
In a bowl, mix the shirataki, edamame, pomelo and spring onions.
Season with ponzu sauce and toasted sesame oil.
Garnish with radishes and sesame seeds just before serving.
Recipe by Laure Kié for Foodex Group.