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Hanpen and Tofu Unagi Bowl

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Base

    • 🍚 2 bowls cooked rice (400g)

  • Main Ingredients

    • 1 large hanpen (120g)
    • 🧈 150g firm tofu
    • 2 tbsp potato starch
    • 1/2 sheet roasted seaweed
    • 1/2 tbsp salad oil

  • Sauce

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 🧂 1 1/2 tbsp soy sauce

  • Toppings

    • Seaweed flakes, as needed
    • Pinch of sansho pepper

PASSOS

1

Wrap firm tofu in kitchen paper and microwave at 600W for 2 minutes without covering. Drain excess water and let cool.

2

Place hanpen in a plastic bag and knead until smooth. Add tofu and potato starch, then knead until the mixture becomes smooth.

3

Cut the roasted seaweed into quarters. Spread 1/4 of the mixture evenly onto each piece of seaweed. Create patterns on the surface using a fork.

4

Heat salad oil in a frying pan over medium heat. Place the seaweed side down and cook until both sides are browned. Add sauce ingredients and simmer, flipping occasionally, until thickened.

5

Serve cooked rice in bowls, place the 'unagi' on top, drizzle with remaining sauce, and garnish with seaweed flakes and sansho pepper.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 15g
    Proteína
  • 60g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use firm tofu for better texture in the mixture.Adjust the sauce sweetness by modifying the sugar quantity.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.