【簡単レシピ】鶏ももきのこ蒸しと小松菜油揚げ蒸し1日900円生活#17

fried tofu

🥗Healthier: baked tofu

💰Cheaper: firm tofu

Baked tofu is lower in fat, while firm tofu is a more economical option.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello provides a similar texture, while button mushrooms are more affordable.

Prepare the chicken by cutting it into bite-sized pieces (170g).

Slice the shiitake mushrooms into strips (50g).

Wash and chop the komatsuna into manageable pieces (1/2 pack).

Mince the garlic and ginger finely (1 clove and 1 piece).

In a 28cm frying pan, add the chicken, shiitake mushrooms, garlic, ginger, soy sauce, mirin, and sesame oil, and mix well.

Add the komatsuna and fried tofu to the mixture in the frying pan (40g).

Pour in 300ml of water and crack an egg in the center.

Cover the frying pan and steam for 15 minutes.

After steaming, remove the lid and garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens