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Sasami Ume Teriyaki

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main

    • 🍗 200g chicken tenderloin
    • 🍆 3 eggplants
    • 1 pickled plum
    • 1 tbsp potato starch
    • 2 tbsp salad oil
    • 🧂 Pinch of salt
    • 1 tbsp white sesame seeds
    • 4 shiso leaves

  • Sauce

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1 tsp sugar
    • 1 tbsp soy sauce

PASSI

1

Cut shiso leaves into thin strips. Halve eggplants lengthwise, score the skin, and cut into halves. Soak in water and pat dry. Mash the pickled plum into a paste.

2

Cut chicken tenderloin diagonally into two pieces and coat with potato starch.

3

Mix the mashed plum with sake, mirin, sugar, and soy sauce to create the plum sauce.

4

Heat 1 tbsp of salad oil in a pan over medium heat. Cook eggplants skin-side down for 2 minutes, flip, cover, and cook for another 2 minutes. Sprinkle with salt and set aside.

5

Add the remaining 1 tbsp of salad oil to the pan and cook chicken until browned on both sides. Add plum sauce and stir to coat.

6

Plate the eggplants and chicken, sprinkle with sesame seeds, and garnish with shiso leaves.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

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

💡 Suggerimenti

Use fresh shiso leaves for a vibrant flavor.Adjust the amount of pickled plum for desired tartness.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.