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Sautéed Chicken Tenderloin and Lotus Root with Japanese Mayo

비용 $5, 절약하다 $10

출처: Recommended by CookPal

  • 15 Min
  • 2 인분
  • $5

재료

  • Main Ingredients

    • 🍗 200g chicken tenderloin, sliced
    • 150g lotus root, sliced
    • 100g komatsuna, chopped
    • 🧂 A pinch of salt and pepper
    • 1/2 tbsp vegetable oil
    • A pinch of shichimi togarashi

  • Seasoning

    • 🧂 2 tbsp soy sauce
    • 🥪 1 tbsp mayonnaise
    • 4g katsuobushi (bonito flakes)

단계

1

Slice the chicken tenderloin diagonally into 2cm wide pieces. Season with salt and pepper.

2

Cut the lotus root in half lengthwise, then slice into 5mm thick pieces. Soak in water for 5 minutes and drain. Chop the komatsuna into 3cm pieces.

3

Heat vegetable oil in a frying pan over medium heat. Add the chicken and stir-fry until the color changes.

4

Add the lotus root and stir-fry until cooked through. Add the komatsuna and stir-fry briefly.

5

Add the soy sauce, mayonnaise, and katsuobushi. Stir to combine. Serve on a plate and sprinkle with shichimi togarashi.

영양 성분

1인분당

🔥

250

칼로리

  • 25g
    단백질
  • 10g
    탄수화물
  • 10g
    지방

💡 팁

You can substitute komatsuna with spinach or bok choy if unavailable.Adjust the amount of shichimi togarashi to your spice preference.Serve with steamed rice for a complete meal.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.