Not fried! Plenty of vegetables;)) Nanban pickled chicken breast
Click here for the recipe 🔻
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It is convenient to [save] so that you can make it at any time
Fermented rice to protect family health
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Easy to dry chicken breast is moist and soft with salt koji ✨
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With plenty of vegetables,
Satisfaction even though it is not fried ◎ Family uke is outstanding ♡
Please try to make it ^ ^
◾️ recipe
Dump. Dump. Dump. Dump.
no frying! pickled chicken breast with nanban sauce
Dump. Dump. Dump. Dump.
◾️ (for 4 people)
Chicken breast (without skin)...1 sheet (400g)
Shio koji: 1 / 2 spoon / 2 spoon
Potato starch...Appropriate amount
Onion...1 pc (200g)
Carrots....1 / 2 bottle (75g)
Bell pepper...3 pieces
(A) Water: 100 ml
(A) Soy sauce... 2 tablespoons spoon
(A) Vinegar... tablespoon 3
(A) Nikiri Mirin... tablespoon 3
(A) Shio-koji: 1 tsp
Rice oil... 1 tablespoon
◾️.
[Preparation]
☑ ︎ Make Nikiri Mirin. Put mirin in a heat-resistant container and heat in a microwave oven at 600W for 30 seconds without wrapping to remove the rough heat.
① Cut the chicken breast into small pieces, add salt koji and store in the refrigerator for 30 minutes to 1 hour.
② Cut the vegetables into small pieces, put them in a heat-resistant container, add water (not included: tablespoon 1-2), wrap gently, and heat in a microwave oven at 600W for 3 minutes. Wipe off excess water with kitchen paper.
③ Add (A) to the vegetables in ② and mix.
④ Coat ① chicken breast with potato starch.
⑤ Put oil in a warm frying pan, add chicken breast from ④, bake on both sides, add water (not included: table spoon 1-2), cover and steam.
⑥ Put the hot chicken breast in the Nanban-zuke of ③ and marinate for more than 10 minutes.
◾️ storage period
1-2 days in refrigerated storage
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You can make it quickly! Focusing on fermented rice,
We are sending out additive-free recipes that protect the health of the family
Prepare from the intestines.
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@ ellie _ kitchen07
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Nanban pickles that are not fried Nanbanzuke Recipe Fermented rice Additive-free rice
この南蛮漬けレシピの魅力は、何と言っても鶏むね肉のしっとり感を塩麹で引き出し、揚げずに調理するのでヘルシーかつ手軽に作れる点です。 私は以前、揚げ物を控えたいけど南蛮漬けを食べたいという時にこのレシピを試しました。片栗粉をまぶした鶏むね肉を少量の油で焼き蒸しにするので、外はカリッと中はふんわり。塩麹が鶏肉のパサつきを防ぎ、子どもたちも喜んでたくさん食べてくれました。 電子レンジ加熱で野菜の旨味を引き出しつつ、彩り豊かなピーマンやにんじん、玉ねぎをたっぷり使うことで食感も楽しめます。酸味の効いた南蛮酢には煮切りみりんを加えることでまろやかさが増し、味に深みが出るのがポイント。 保存期間は冷蔵で1〜2日と短めですが、作り置きしておくと忙しい日の夕飯にも大活躍。揚げないので油の処理も楽ですし、無添加の調味料を使うことで体にも優しいのが嬉しいですね。 忙しい日でも手軽に作れる発酵食レシピとして、ぜひお試しください。粉をまぶしたり蒸し焼きにするときのコツや、野菜の組 み合わせを変えてオリジナルアレンジも楽しめます。
