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Sasami and Eggplant Steamed in Microwave

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Quelle: Recommended by CookPal

  • 15 Min
  • 2 Portionen
  • $5

ZUTATEN

  • Main

    • 🍗 2 pieces (100g) chicken breast
    • 🍆 2 pieces (160g) eggplant
    • 4 shiso leaves
    • 1 myoga
    • 1 tbsp sake
    • 🧂 Pinch of salt

  • Sauce

    • 🍬 1 tsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tsp white sesame seeds

SCHRITTE

1

Cut off the stem of the eggplant, slice it lengthwise, and soak in water. Drain and wrap the cut sides together with plastic wrap. Place in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes. Cool under running water, then shred by hand.

2

Cut off the stems of the shiso leaves and slice them thinly. Slice the myoga diagonally into thin pieces.

3

Remove the tendons from the chicken breast, place in a microwave-safe container, sprinkle with sake and salt, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Let it cool, then shred by hand.

4

Mix all the sauce ingredients (sugar, vinegar, soy sauce, sesame oil, and white sesame seeds) in a bowl.

5

Arrange the eggplant and chicken on a plate, top with shiso leaves and myoga, and pour the sauce over.

NÄHRSTOFFE

Pro 1 Portion

🔥

150

Kalorien

  • 20g
    Protein
  • 10g
    Kohlenhydrate
  • 5g
    Fette

💡 Tipps

This dish is perfect for hot days as it doesn't require stove cooking.You can add chili oil or doubanjiang to the sauce for a spicier kick.Use fresh ingredients for the best taste and texture.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.