Satisfying even without rice! This healthy yet filling porridge is packed with cabbage and chicken breast, with shirataki noodles adding a rice-like texture. Finely chopped shirataki noodles create a texture that's surprisingly similar to rice, making this a delicious and healthy "diet meal".
Ingredients
Main Ingredients (2 servings)
- Shirataki Noodles 1 bag (200g)
- Cabbage 1/4 head (250g)
- Shiitake Mushrooms 2
- Eggs 2
- Chicken Breast 1/2 piece (150g)
- Potato Starch 1 tbsp
- Scallions (chopped) for garnish
- Toasted Sesame Seeds for garnish
- Shredded Chili for garnish
Seasonings
- [A] Cooking Sake (Rice Wine) 2 tsp
- [A] Salt to taste
- Grated Garlic 1 tsp
- Grated Ginger 1 tsp
- Shiro Dashi (White Soy Sauce Base) 1 tbsp
- Sesame Oil 2 tsp
Steps
- Sprinkle 1 bag (200g) of Shirataki Noodles with salt, then boil in hot water for about 2 minutes to remove any alkaline taste. Finely chop them into pieces the size of rice grains.
- Finely chop 1/4 head (250g) of Cabbage into approximately 3mm cubes.
- Remove the stems from 2 Shiitake Mushrooms and finely chop them.
- Finely chop 1/2 piece (150g) of Chicken Breast into approximately 3mm to 5mm cubes.
- Season the chopped chicken breast with 2 tsp of Cooking Sake (Rice Wine) and a pinch of salt.
- Separate the yolks and whites of 2 Eggs.
- In a deep frying pan or pot, combine the chopped cabbage, shiitake mushrooms, finely chopped shirataki noodles, 1 tsp of grated garlic, 1 tsp of grated ginger, and 300ml of water. Heat while mixing everything together.
- Once the mixture is hot and starts to boil, reduce to low heat, cover, and simmer until the vegetables are softened and have released their moisture.
- While simmering, coat the seasoned chicken breast with 1 tbsp of Potato Starch.
- After simmering for about 6 minutes, when the cabbage is softened and watery, add 1 tbsp of Shiro Dashi (White Soy Sauce Base) and mix well.
- Add the chicken, broken up into pieces, to the pot.
- Increase to medium heat and cook, stirring, until the chicken is cooked through.
- After about 2 minutes, when the chicken is cooked and the mixture has thickened, pour in the reserved egg whites and stir quickly to cook them.
- Once the egg whites are cooked, stir in 2 tsp of Sesame Oil for the finishing touch. Taste and adjust seasoning with salt as needed. **Key Tip:** Coating the chicken with potato starch and simmering it helps keep the meat tender while also thickening the porridge to replace the rice.
- Once seasoned, ladle into bowls.
- Garnish with chopped scallions and toasted sesame seeds, and top with the reserved egg yolk in the center. Add shredded chili or other garnishes as desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。