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Fluffy Mentaiko Tororo Hot Pot

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Main Ingredients

    • 🍗 200g chicken thigh
    • 2 mentaiko
    • 🧈 150g silken tofu
    • 100g grated nagaimo
    • 2 leaves Chinese cabbage
    • 1/2 bunch mizuna
    • 🍄 1/2 pack shimeji mushrooms

  • Broth

    • 2 tbsp sake
    • 🧂 1 tbsp sugar
    • 🧂 2 tbsp soy sauce
    • 1 tsp dashi powder
    • 💧 200ml water

PASSOS

1

Remove the roe from the mentaiko by making a slit.

2

Cut the Chinese cabbage, mizuna, and silken tofu into bite-sized pieces. Trim the root of the shimeji mushrooms and separate them by hand.

3

Cut the chicken thigh into bite-sized pieces and grate the nagaimo.

4

In a pot, mix the broth ingredients (sake, sugar, soy sauce, dashi powder, and water) and heat over medium heat. Add the chicken and cover. Skim off any foam that forms.

5

Add the Chinese cabbage, shimeji mushrooms, and silken tofu. Cover and simmer for 5 minutes.

6

Add the mizuna and top with grated nagaimo. Cover and heat for 2–3 minutes.

7

Top with the mentaiko roe and serve.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

Serve with rice for a complete meal.Use fresh ingredients for the best flavor.Adjust the broth seasoning to taste.

⚠️ Precauções

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