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Carrot and Cod Roe Tsukune

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Meat Mixture

    • 🍗 150g minced chicken thigh
    • 1 small cod roe (30g)
    • 🥕 1/2 carrot, julienned
    • 1 tbsp sake
    • 1 tbsp potato starch
    • 1/2 tsp grated ginger
    • 🧂 a pinch of salt

  • For Cooking

    • 1/2 tbsp salad oil
    • 1 tbsp sake for steaming

PASSOS

1

Julienne the carrot into thin strips along the fibers.

2

Make a cut in the cod roe and extract the contents.

3

In a bowl, mix all ingredients except the carrot until sticky. Add the carrot and mix well. Divide into 8 portions and shape into elongated pieces.

4

Heat salad oil in a frying pan over medium heat. Place the shaped tsukune in the pan and cook until browned. Flip, add sake, cover with a lid, and steam on low heat for 4 minutes.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Serve with rice or as a side dish in a bento box.You can substitute cod roe with other types of fish roe for variation.Prepare extra portions for meal prep; they store well in the fridge.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.