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Chikuzen-ni with Lotus Root and Konnyaku

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porzioni
  • $10

INGREDIENTI

  • Protein

    • 🍗 200g chicken thigh

  • Vegetables

    • 🥕 1 carrot
    • 200g lotus root

  • Other

    • 1 konnyaku block (250g)
    • 2 tbsp soy sauce
    • 💧 200cc water
    • 1 tbsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🧂 1/2 tbsp sugar

PASSI

1

Cut the carrot into bite-sized pieces using a rolling cut method. Slice the lotus root into 7mm thick quarter slices and soak in water to remove excess starch.

2

Cut the konnyaku into 5mm thick slices and twist them into decorative shapes. Boil the konnyaku in water for 3 minutes and drain.

3

Cut the chicken thigh into bite-sized pieces.

4

Heat salad oil in a pot over medium heat. Add chicken and cook until the color changes. Add carrot, lotus root, and konnyaku, and stir-fry together.

5

Add sake, mirin, sugar, soy sauce, and water to the pot. Bring to a boil, skim off any foam, and cover with a drop lid. Simmer on low heat for 5 minutes.

6

Add soy sauce, mix, and cover again with the drop lid. Simmer for another 5-6 minutes.

7

Mix everything together and increase the heat to reduce the sauce slightly.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Serve with steamed rice for a complete meal.You can substitute konnyaku with firm tofu for a different texture.Prepare the ingredients ahead of time to save cooking time.

⚠️ Precauzioni

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