Prices are tax excluded
Net Weight: 500gm
Nutrition Facts Serving Size 50gm
Per serving Per100gm
Calories 31.2 Cal 62.4Cal
Protein 5.6 gm 11.2gm
Fat 0.4 gm 0.8gm
Saturated Fat 0.2 gm 0.4gm
Trans Fat 0.2 gm 0.4gm
Carbohydrate 1.3 gm 2.6gm
Sugar 0 gm 0gm
Sodium 170 gm 340gm
27 Item Items
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Defrost the scallops with running water and drain in the colander.
50g Sweet Peas
3 Tbsp Teriyaki Sauce(Thick)
2 Tbsp Cooking Oil
1 Tsp Garlic Powder
1. Steam Pumpkin for 15 minutes and mash it thereafter.
2. Add Salt into boiling water and boil 50g Sweet Peas for 2 minutes.
3. Marinate 500g Hotate with 3 Tbsp Teriyaki Sauce(Thick).
4. Heat 2 Tbsp Cooking Oil in the pan. Then, pan sear Marinated Hotate for 2 minutes and add 1 Tsp Garlic Powder.
5. Plate Pumpkin Puree with Sweet Peas and lay Hotate above it.
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