Tori No Suimono
Kandungan
Kalori
46 Kkal
Protein
4 Gram
Karbohidrat
2 Kkal
Lemak
2 Gram
Serat
1 Gram
| No. | Bahan-Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Dashi | |||
| 1 | Konbu | 15 | 1 |
| 2 | Katsuobushi | 15 | 1,5 |
| 3 | Water | 1000 | 97,1 |
| Base Suimono | |||
| 1 | Dashi | 980 | 98 |
| 2 | Halal Shoyu | 11,4 | 1,1 |
| 3 | Halal Mirin | 8,2 | 0,8 |
| Tori Dashiyaki | |||
| 1 | Fillet Chicken Leg | 1000 | 98,5 |
| 2 | MASAKO® Ayam | 10 | 1,0 |
| 3 | Blackpepper | 5 | 0,5 |
| Tori No Suimono | |||
| 1 | Tori Dashiyaki | 15 | 11 |
| 2 | Chayote | 8 | 5,7 |
| 3 | Carrot | 8 | 5,7 |
| 4 | Broccoli | 8 | 5,7 |
| 5 | Suimono Base | 100 | 71,0 |
| 6 | Salt | 0,56 | 0,4 |
| 7 | AJI-NO-MOTO® PLUS® | 0,29 | 0,2 |
| 8 | Spring Onion | 1 | 0,7 |
Video Cara Memasak
Cara Memasak
Method:
Dashi:
- Heat the water with konbu inside a pot, bring to simmer for 20 minutes (to soften the konbu texture)
- Take soften konbu from the pot then bring to boil.
- After boil, turn of the heat and put in katsuobushi, let it rest for 5 minutes.
- Strain dashi with strainer and tammy cloth. Dashi is ready to user
Base Suimono:
- Mix in dashi, shoyu, and mirin. Keep in chiller.
Tori Dashiyaki:
- Trim the unwanted fat on the meat.
- Season the chicken with MASAKO® Ayam and blackpepper.
- Heat the pan in high temperature and pour oil to sear chicken thigh.
- Sear the surface of chicken thigh until slightly brown.
- Close the pan with lid and simmer for 3 minutes (each side)
- Rest the cooked chicken on tray for 5 minutes before portioning.
Tori No Suimono:
- Boil all vegetables until well cooked.
- Bring to boil suimono base and season with salt and AJI-NO-MOTO® PLUS®
- 3Place all vegetables and chicken inside a bowl then pour with boiled suimono. Garnish with spring onion.
