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Chicken Thigh and Mizuna Salt Koji Hot Pot

Kosten $12, sparen $8

Quelle: Recommended by CookPal

  • 30 Min
  • 2 Portionen
  • $12

ZUTATEN

  • Protein

    • 🍗 250g chicken thigh

  • Vegetables

    • 1/2 bunch mizuna
    • 🍄 4 shiitake mushrooms
    • 1/2 bag bean sprouts

  • Seasonings

    • 1 tbsp sesame oil
    • 🧂 Pinch of salt
    • Black pepper to taste

  • Broth

    • 3 tbsp salt koji
    • 1 tbsp mentsuyu (3x concentrated)
    • 💧 600ml water

SCHRITTE

1

Cut the mizuna into 5cm pieces and halve the shiitake mushrooms after removing their stems.

2

Cut the chicken thigh into bite-sized pieces.

3

Heat sesame oil in a pot over medium heat and place the chicken skin-side down. Sear both sides until golden brown.

4

Add the broth ingredients (salt koji, mentsuyu, and water) and bring to a boil. Add the shiitake mushrooms, cover, and simmer on low heat for 10 minutes.

5

Add the bean sprouts and mizuna, cover, and cook on low heat for 2–3 minutes.

6

Season with salt and sprinkle black pepper to taste before serving.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 25g
    Protein
  • 10g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

You can substitute mizuna with spinach or bok choy if unavailable.For a spicier version, add chili flakes or a dash of hot sauce.Serve with steamed rice for a complete meal.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.