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Komatsuna and Chicken with Mentaiko Sauce

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 🍗 150g chicken breast
    • 1/2 tbsp sake
    • 1 tbsp potato starch
    • 120g komatsuna (Japanese mustard spinach)
    • 🧅 30g green onion
    • 40g mentaiko (pollock roe)

  • Seasonings

    • 1 tbsp sake
    • 1 tsp soy sauce
    • 1/3 tsp dashi powder
    • 1 tsp grated ginger
    • 💧 220ml water

PASSOS

1

Cut the root of the komatsuna, wash it in water, and cut into 4cm pieces. Slice the green onion into thin strips and soak half in water for 5 minutes to create shiraga-negi.

2

Make a slit in the mentaiko and extract the contents.

3

Slice the chicken breast diagonally and marinate with sake and potato starch.

4

Mix the seasonings in a pot and bring to a boil. Add the chicken and cook over medium heat for 2 minutes.

5

Add the komatsuna and half of the green onion, then simmer briefly.

6

Add the mentaiko and stir gently.

7

Serve on a plate and top with shiraga-negi.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 25g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh komatsuna for the best flavor and texture.Adjust the amount of mentaiko based on your preference for saltiness.Serve with steamed rice for a complete meal.

⚠️ Precauções

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