CookGo
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Idea Miso Oden

Costo $15, ahorrar $10

Fuente: Recommended by CookGo

  • 600 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Vegetables

    • 1/3 daikon radish
    • 1/2 block konnyaku

  • Processed Foods

    • 4 pieces satsuma-age
    • 5 small abura-age

  • Broth

    • 1 liter Japanese dashi
    • 3 tbsp sake
    • 2 tsp soy sauce

  • Meat Filling

    • 150g ground chicken
    • 1 bag bean sprouts
    • 🥚 1 egg
    • 🧂 1 pinch salt
    • 1 tsp soy sauce

  • Miso Sauce

    • 100g miso
    • 4 tbsp mirin
    • 🍬 4 tbsp sugar
    • 💧 1 tbsp water
    • Grated ginger, as needed

PASOS

1

Cut daikon into 1.5cm triangular pieces. Slice konnyaku into thin triangles. Cut satsuma-age into bite-sized pieces. Skewer these ingredients (about 16 skewers).

2

Place bean sprouts and a small amount of water in a bowl, cover with plastic wrap, and microwave at 500W for 5 minutes. Drain and rinse under cold water.

3

Mix ground chicken, bean sprouts, egg, salt, and soy sauce in a bowl. Stuff the mixture into trimmed abura-age and secure with toothpicks.

4

In a pot, combine dashi, sake, and soy sauce. Add the skewers and bring to a boil. Once boiling, add the stuffed abura-age and cook covered over medium-high heat for 10 minutes.

5

Mix miso, sugar, and water in a bowl. Add to the pot and bring to a boil. Turn off the heat and stir in grated ginger.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 30g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Serve hot with extra miso sauce on the side.Prepare the skewers and stuffed abura-age ahead of time for quicker cooking.Store leftovers in the fridge for up to 3 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.