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Komatsuna and Chicken with Mentaiko Sauce

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Источник: Recommended by CookPal

  • 30 Min
  • 2 Порции
  • $8

ИНГРЕДИЕНТЫ

  • 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

ШАГИ

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.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

250

Калории

  • 25g
    Белок
  • 10g
    Углеводы
  • 5g
    Жиры

💡 Советы

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.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.