
With walnuts for pant-based protein and crunch
10min
78kcal
315mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Julienne the carrot. Rehydrate the sliced kombu in plenty of cold water, and cut into easy-to-eat lengths.
-
Heat the olive oil in a fry pan, saute (1), add in the ponzu sauce and saute all ingredients.
-
Serve into bowls, then sprinkle on the roughly chopped walnuts.
Cooking Basics
Carrots - matchstick juliennes



Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!