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Chicken and Nameko Mushroom Mizore Nabe

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 50 Min
  • 4 Porzioni
  • $15

INGREDIENTI

  • Main Ingredients

    • 50g maroni noodles
    • 🍗 250g chicken thigh
    • 40g fried tofu
    • 300g daikon radish
    • 200g nameko mushrooms
    • 100g mizuna greens

  • Broth

    • 3cm dried kombu
    • 💧 600ml water
    • 1 tbsp sake
    • 2 tbsp mirin
    • 2 tbsp soy sauce

  • Garnish

    • 20g ginger, julienned

PASSI

1

Place kombu and water in a pot and let it sit for 30 minutes.

2

Grate the daikon radish and drain excess water. Trim and wash nameko mushrooms, then cut mizuna into bite-sized pieces. Julienne the ginger.

3

Pour hot water over fried tofu to remove excess oil, then cut into bite-sized pieces.

4

Trim excess fat from chicken thigh and cut into bite-sized pieces.

5

Heat the pot with kombu and water over low heat. Remove kombu before boiling. Add sake, mirin, soy sauce, and bring to a simmer. Add chicken, cover, and cook for 5 minutes. Then add nameko mushrooms, fried tofu, and maroni noodles, cooking until ingredients are tender.

6

Add grated daikon radish and mizuna greens, simmer briefly, and top with julienned ginger before serving.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh ingredients for the best flavor.Adjust soy sauce and mirin to taste for a balanced broth.Serve immediately to enjoy the fresh texture of the greens.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.