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Chicken Thigh with Grated Daikon Rice Bowl

Custo $8, economizar $7

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Meat

    • 🍗 1 piece (200g) chicken thigh

  • Seasoning

    • 🧂 A pinch of salt and pepper
    • 1 tbsp cornstarch

  • Vegetables

    • 1/2 bunch mizuna
    • 6cm grated daikon
    • 4 shiso leaves

  • Oil

    • 1/2 tbsp salad oil

  • Staple

    • 🍚 2 bowls (400g) cooked white rice

  • Sauce

    • 1 tbsp mirin
    • 2 tbsp ponzu soy sauce
    • 1 tsp soy sauce
    • 🧄 1/2 tsp grated garlic

PASSOS

1

Grate the daikon and lightly squeeze out excess water. Cut mizuna into 3cm pieces and slice shiso leaves thinly.

2

Cut the chicken thigh into bite-sized pieces and coat with salt, pepper, and cornstarch.

3

Heat salad oil in a frying pan over medium heat and cook the chicken until both sides are golden brown.

4

Add grated daikon and the sauce ingredients (mirin, ponzu soy sauce, soy sauce, garlic) to the pan and mix well.

5

Serve cooked rice in bowls, top with mizuna, chicken, and shiso leaves.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh shiso leaves for a fragrant touch.Adjust the amount of ponzu soy sauce based on your preference for tanginess.Pair with a side of miso soup for a complete Japanese meal.

⚠️ Precauções

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