CookPal AI
recipe image

Torimeshi (Chicken Rice)

Kosten $8, sparen $12

Quelle: Recommended by CookPal

  • 90 Min
  • 4 Portionen
  • $8

ZUTATEN

  • Rice

    • 🍚 2 cups soaked rice

  • Protein

    • 🍗 200g chicken thigh

  • Vegetable

    • 100g burdock root

  • Oil

    • 1/2 tbsp salad oil

  • Liquid

    • 💧 As needed water

  • Seasoning

    • 2 tbsp sake
    • 1 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 🧂 2 tbsp soy sauce
    • 💧 50ml water

SCHRITTE

1

Add soaked rice and water to the rice cooker, slightly less than the 2-cup mark. Flatten the rice and cook as usual.

2

Prepare burdock root by shaving thin slices with a knife. Soak in water and drain thoroughly.

3

Trim excess fat from chicken thigh and cut into small pieces.

4

Heat salad oil in a pan over medium heat. Add chicken and cook until color changes. Add burdock root and stir until coated with oil. Add seasoning ingredients and mix. Cover and simmer on low heat for 5 minutes. Remove the lid and cook until liquid evaporates and glaze forms.

5

Once rice is cooked, lightly fluff it. Spread the cooked chicken and burdock mixture over the rice, cover, and let it sit on the warm mode for 15 minutes. Mix thoroughly before serving.

NÄHRSTOFFE

Pro 1 Portion

🔥

450

Kalorien

  • 20g
    Protein
  • 60g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

Use fresh burdock root for the best aroma.This dish can be stored in the fridge for up to 3 days.Perfect for making onigiri (rice balls) for picnics or lunchboxes.

⚠️ Vorsichtsmaßnahmen

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