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Grilled Chicken Breast Yakitori Style

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Protein

    • 🍗 200g skinless chicken breast

  • Vegetables

    • 🧅 55g green onion
    • 🍆 80g eggplant
    • 🍄 4 shiitake mushrooms

  • Other

    • 80g konjac
    • 1 tbsp salad oil
    • 🧂 Pinch of salt
    • 2 tsp potato starch

  • Sauce Ingredients

    • 2 tsp sake
    • 2 tsp mirin
    • 🍬 1 tsp sugar
    • 2 tsp soy sauce
    • 1/3 tsp grated ginger

  • Miso Sauce

    • 1 tsp sake
    • 1 tsp yuzu kosho
    • 1 tsp miso

  • Seasoning

    • Pinch of shichimi togarashi

PASSI

1

Cut chicken breast into bite-sized pieces and season with salt. Coat with potato starch.

2

Slice green onion, eggplant, shiitake mushrooms, and konjac into bite-sized pieces.

3

Heat salad oil in a pan and cook chicken until golden brown. Remove and set aside.

4

In the same pan, stir-fry vegetables and konjac until tender.

5

Mix sake, mirin, sugar, soy sauce, and grated ginger to create the yakitori sauce. Pour over chicken and vegetables, and simmer briefly.

6

Combine sake, yuzu kosho, and miso to create the miso sauce. Serve alongside the dish.

7

Sprinkle shichimi togarashi over konjac before serving.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 30g
    Proteine
  • 15g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh vegetables for better texture and flavor.Adjust sauce sweetness or saltiness to personal preference.Serve with steamed rice or salad for a complete meal.

⚠️ Precauzioni

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