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Sasami and Potato Stir-fry with Ume and Salted Kombu

成本 $8, 保存 $12

來源: Recommended by CookPal

  • 15 Min
  • 2 份量
  • $8

食材

  • Protein

    • 🍗 200g chicken tenderloin, trimmed

  • Vegetables

    • 🥔 200g potato, thinly sliced
    • 🍄 100g shimeji mushroom, separated
    • 🧅 1 tbsp chopped green onion

  • Seasoning

    • 1 pickled plum, mashed
    • 1 tbsp sake
    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp salad oil
    • 1 tbsp mirin
    • 2 tbsp salted kombu

步驟

1

Slice chicken tenderloin diagonally into bite-sized pieces. Season with sake, salt, and pepper, then massage to coat.

2

Slice potato into thin 5mm slices, soak in water for 5 minutes, then drain. Microwave for 2 minutes at 600W and drain again.

3

Heat salad oil in a frying pan over medium heat. Add chicken and stir-fry until the color changes.

4

Add potato and shimeji mushrooms to the pan. Stir-fry until softened, then add mashed pickled plum and seasoning ingredients. Mix well.

5

Plate the stir-fry and garnish with chopped green onion.

營養成分

每份

🔥

250

卡路里

  • 20g
    蛋白質
  • 25g
    碳水化合物
  • 5g
    脂肪

💡 小提示

You can substitute shimeji mushrooms with other types like king oyster mushrooms.Adjust the amount of salted kombu based on your preference for saltiness.Microwaving potatoes beforehand reduces cooking time and ensures even doneness.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。