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Fuki and Chicken Tosa-style Simmered Dish

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Vegetables

    • 150g fuki

  • Meat

    • 🍗 150g chicken thigh

  • Seasoning

    • 🧂 to taste salt
    • 3g bonito flakes
    • 1 tsp salad oil

  • Simmering Sauce

    • 💧 200cc water
    • 1/3 tsp dashi powder
    • 1 tbsp sake
    • 🍬 2 tbsp sugar
    • 🧂 1/2 tbsp soy sauce
    • 🧂 1/4 tsp salt

PASSI

1

Cut fuki into 3cm pieces, sprinkle with salt, and roll on a cutting board. Boil in salted water for 3 minutes.

2

Cool boiled fuki in water, drain, and peel the skin.

3

Cut chicken into bite-sized pieces and season with salt.

4

Heat salad oil in a small frying pan, add chicken skin-side down, and cook both sides. Add simmering sauce ingredients.

5

Bring to a boil, cover, and simmer on low heat for 7–8 minutes. Add fuki, increase to medium heat, and stir occasionally for 5 minutes. Add bonito flakes and bring to a quick boil before serving.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

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

💡 Suggerimenti

Use fresh fuki for the best aroma and flavor.Adjust salt and sugar levels to your taste preference.Serve with steamed rice for a complete meal.

⚠️ Precauzioni

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