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Simmered Bamboo Shoots and Chicken Meatballs in Japanese Broth

成本 $10, 保存 $15

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $10

食材

  • Main Ingredients

    • 🍗 150g ground chicken
    • 150g bamboo shoots (boiled)
    • 100g nanohana (rapeseed greens)
    • 🌿 3g dried wakame
    • 💧 250cc water

  • Meatball Seasoning

    • 1/2 tbsp sake
    • 🧂 1 pinch salt
    • 1/2 tbsp potato starch
    • 1/3 tsp grated ginger

  • Broth Seasoning

    • 1 tsp dashi powder
    • 1 tbsp sake
    • 2 tbsp mirin
    • 1 1/2 tbsp light soy sauce

步驟

1

Rehydrate the wakame in plenty of water, drain, and chop coarsely. Cut the bamboo shoots into wedges and slices as described. Trim and cut the nanohana into 5cm pieces.

2

In a plastic bag, combine ground chicken, wakame, and meatball seasoning ingredients. Knead until sticky, then cut the tip of the bag to form meatballs.

3

Boil water in a pot, blanch the nanohana briefly, and drain.

4

Heat water in a pot over medium heat. Once boiling, squeeze meatballs into the pot. Skim off any foam, then add broth seasoning and bamboo shoots. Cover and simmer on low heat for 4–5 minutes.

5

Uncover the pot, add the nanohana, and simmer briefly before serving.

營養成分

每份

🔥

250

卡路里

  • 20g
    蛋白質
  • 15g
    碳水化合物
  • 5g
    脂肪

💡 小提示

Use fresh bamboo shoots for a more authentic flavor.Adjust the seasoning to taste, especially the soy sauce and mirin.Serve with steamed rice for a complete meal.

⚠️ 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。