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Japansk sandwich uden skorpe med æg og oksekød på hvidt brød

Japansk sandwich uden skorpe med æg og oksekød på hvidt brød
Logget af @hokkaido | 0 brugere kunne lide denne mad | 0 brugere gemte denne mad

Næringsindhold

Pr. portion på 185 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 430 kcal
22% DV
Fedt i alt 23.0g
35% DV
Enkeltumættede fedtsyrer11.8g
Flerumættede fedtsyrer4.2g
Mættede fedtsyrer6.5g
Transfedtsyrer0.2g
Kulhydrat i alt 34.0g
11% DV
Kostfibre1.8g
Stivelse27.7g
Sukkerarter4.5g
Protein 21.0g
42% DV
Animalsk protein15.5g
Vegetabilsk protein5.5g

Om

A soft Japanese milk bread sandwich with folded egg and a small amount of beef filling. Moderate protein, relatively high fat from egg, mayonnaise, and butter, with most carbohydrates coming from the bread.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin12.0mcg40%
Cholin165.0mg30%
Folat78.0mcg20%
Niacin4.2mg26%
Pantothensyre0.9mg19%
Riboflavin0.3mg26%
Thiamin0.3mg27%
Vitamin A170.0mcg19%
Vitamin B120.9mcg38%
Vitamin B60.2mg9%
Vitamin D1.3mcg7%
Vitamin E1.6mg11%
Vitamin K7.0mcg6%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium110.0mg11%
Kobber90.0mcg10%
Jern3.1mg17%
Magnesium28.0mg7%
Fosfor220.0mg31%
Kalium240.0mg5%
Selen24.0mcg44%
Natrium520.0mg23%
Zink2.2mg20%

Japansk tamago- og oksekøds-shokupan-sandwich

HEADNOTE
Denne sandwich er bygget på kontrast: blødt brød, fyldig æg, krydret oksekød og den stille luksus fra smør og mayonnaise. Det er en komposition i japansk stil, men skåret ind til det væsentlige, hvor teksturen bærer hele retten. Serveret kold eller blot let afkølet skal den føles pæn, smidig og fuldendt.

RECIPE ESSENTIALS
Retkategori: Sandwich
Køkken eller oprindelse: Japansk-inspireret
Måltidstype: Frokost eller let måltid
Udbytte: 1 sandwich
Portionsstørrelse: 185 g
Forberedelsestid: 10 minutter
Tilberedningstid: 8 minutter
Samlet tid: 18 minutter
Sværhedsgrad: Nem

EQUIPMENT
Lille stegepande
Røreskål
Gaffel
Spatel
Skarp kniv
Køkkenvægt
Tallerken

INGREDIENTS
Shokupan-brød, skorper fjernet, 90 g
Æg, 50 g
Oksekød, fint skåret eller hakket, 25 g
Mayonnaise, 12 g
Smør, blødt, 8 g
Sort peber, friskkværnet, 0.5 g

METHOD
  • 1. Kom ægget i en lille skål, og pisk det lige nok til, at hvide og blomme samles til en ensartet blanding.

  • 2. Varm stegepanden op ved middel varme. Tilsæt oksekødet, og steg det i 2 til 3 minutter under omrøring eller vending efter behov, indtil det mister sin rå farve og bliver let brunet. Kødet skal forblive mørt, ikke tørt.

  • 3. Tilsæt det sammenpiskede æg til panden sammen med oksekødet. Rør forsigtigt i 1 til 2 minutter, indtil ægget danner bløde stykker, og blandingen netop har sat sig, men stadig er fugtig og smidig. Tag panden af varmen, og krydr med sort peber.

  • 4. Læg shokupan-skiverne på et rent bræt. Smør smørret jævnt på den ene side af hver skive. Smør mayonnaisen på den anden side af hver skive.

  • 5. Fordel ægge- og oksekødsblandingen på den ene skive, og bred den ud i et jævnt lag, så den holdes inden for kanterne. Luk med den anden skive, og tryk let, så sandwichen holder sammen uden at presse brødet sammen.

  • 6. Trim eventuelle ujævne kanter om nødvendigt. Lad sandwichen hvile i 1 minut, og skær den derefter rent i to rektangler eller to trekanter med en skarp kniv.


    • PLATING AND SERVING
    Server straks på en enkel tallerken med skærefladen synlig. Brødet skal forblive lyst og mørt, fyldet kompakt og glansfuldt, mens den sorte peber giver den afsluttende linje af aroma og varme.

    PROFESSIONAL NOTES
    Hold æggeblandingen blød; overtilberedning vil gøre sandwichen flad.
    Brug meget frisk shokupan, da dets fine krumme er rettens struktur.
    Tryk kun let ved samling, så fyldet forbliver luftigt, og brødet ikke klapper sammen.
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