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Konjac Gratin with Nagaimo Sauce

Costo $10, salva $5

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Main

    • 1 sheet (200g) konjac
    • 1 piece (200g) chicken thigh
    • 150g lotus root
    • 🥕 1/2 carrot
    • 10cm nagaimo
    • 1/2 block (180g) silken tofu
    • 30g pizza cheese
    • 🧈 10g salted butter
    • 🧂 Pinch of salt and pepper
    • 2 tbsp water

  • White Sauce

    • 2 tbsp mirin
    • 🧂 1/2 tsp salt
    • 2 tsp soy sauce
    • 1 tsp Japanese dashi powder

PASSI

1

Grate the nagaimo.

2

Cut konjac into bite-sized pieces and blanch.

3

Cut carrot, lotus root, and chicken thigh into bite-sized pieces.

4

Heat butter in a frying pan and cook chicken thigh until browned.

5

Add carrot, lotus root, konjac, and salt and pepper. Stir until butter is absorbed, then add water, cover, and steam for 3 minutes on low heat. Remove the lid and cook on medium heat to evaporate excess water.

6

Mash tofu in a bowl until smooth using a whisk.

7

Mix grated nagaimo and white sauce ingredients into the tofu mixture.

8

Place the cooked vegetables and chicken in a heatproof dish, pour the sauce over, top with cheese, and bake in a toaster oven until golden brown.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

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

💡 Suggerimenti

Konjac is a low-calorie ingredient, making this dish suitable for weight management.Nagaimo adds a unique creamy texture without the need for heavy cream.This dish can be prepared ahead and reheated for convenience.

⚠️ Precauzioni

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