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Yuzu Kosho Chicken Nanban

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Protein

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 🥕 1/3 carrot (70g), julienned
    • 🧅 1/2 onion (150g), thinly sliced
    • 1/2 pack (30g) kaiware sprouts

  • Seasoning

    • 🧂 A pinch of salt and pepper
    • Potato starch, as needed
    • 1/2 tbsp sesame oil

  • Nanban Sauce

    • 30cc vinegar
    • 50cc mentsuyu (3x concentrated)
    • 1 tsp yuzu kosho
    • 💧 50cc water

PASSI

1

Cut the chicken thigh into bite-sized pieces, season both sides with salt and pepper, and let sit for 2 minutes. Coat with potato starch.

2

Peel and julienne the carrot, thinly slice the onion, and cut the kaiware sprouts into halves, removing the roots.

3

In a bowl, mix the nanban sauce ingredients (vinegar, mentsuyu, yuzu kosho, and water) until well combined.

4

Heat sesame oil in a frying pan over medium heat. Add the chicken and cook until browned. Flip the chicken, then add the carrot and onion. Stir-fry until the vegetables are tender.

5

Transfer the cooked chicken and vegetables into the nanban sauce and mix well. Let it marinate briefly. Serve on a plate and top with kaiware sprouts.

NUTRIENTI

Per 1 porzione

🔥

320

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 18g
    Grassi

💡 Suggerimenti

Use fresh yuzu kosho for the best aroma and flavor.You can substitute kaiware sprouts with chopped scallions or parsley if unavailable.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.