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Japanski sendvič od bijelog kruha bez kore s jajem i govedinom

Japanski sendvič od bijelog kruha bez kore s jajem i govedinom
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Nutritivne vrijednosti

Po porciji od 185 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 430 kcal
22% DV
Ukupne masti 23.0g
35% DV
Mononezasićene masti11.8g
Polinezasićene masti4.2g
Zasićene masti6.5g
Trans masti0.2g
Ukupni ugljikohidrati 34.0g
11% DV
Vlakna1.8g
Škrob27.7g
Šećeri4.5g
Proteini 21.0g
42% DV
Životinjski proteini15.5g
Biljni proteini5.5g

O proizvodu

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.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)12.0mcg40%
Kolin165.0mg30%
Folat (B9)78.0mcg20%
Niacin (B3)4.2mg26%
Pantotenska kiselina (B5)0.9mg19%
Riboflavin (B2)0.3mg26%
Tiamin (B1)0.3mg27%
Vitamin A170.0mcg19%
Vitamin B120.9mcg38%
Vitamin B60.2mg9%
Vitamin D1.3mcg7%
Vitamin E1.6mg11%
Vitamin K7.0mcg6%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij110.0mg11%
Bakar90.0mcg10%
Željezo3.1mg17%
Magnezij28.0mg7%
Fosfor220.0mg31%
Kalij240.0mg5%
Selen24.0mcg44%
Natrij520.0mg23%
Cink2.2mg20%

Japanski tamago i goveđi sendvič od shokupana

HEADNOTE
Ovaj sendvič počiva na kontrastu: mekani kruh, bogato jaje, začinjena govedina i tiha raskoš maslaca i majoneze. Kompozicija je u japanskom stilu, ali svedena na svoje osnove, gdje tekstura nosi cijelo jelo. Poslužen hladan ili tek blago rashlađen, trebao bi djelovati uredno, podatno i zaokruženo.

RECIPE ESSENTIALS
Kategorija jela: sendvič
Kuhinja ili podrijetlo: nadahnuto japanskom kuhinjom
Vrsta obroka: ručak ili lagani obrok
Prinos: 1 sendvič
Veličina porcije: 185 g
Vrijeme pripreme: 10 minuta
Vrijeme kuhanja: 8 minuta
Ukupno vrijeme: 18 minuta
Težina: jednostavno

EQUIPMENT
Mala tava
Zdjela za miješanje
Vilica
Lopatica
Oštar nož
Kuhinjska vaga
Tanjur

INGREDIENTS
Shokupan kruh, bez korice, 90 g
Jaje, 50 g
Govedina, tanko narezana ili mljevena, 25 g
Majoneza, 12 g
Maslac, omekšan, 8 g
Crni papar, svježe mljeven, 0.5 g

METHOD
  • 1. Stavite jaje u malu zdjelu i istucite ga tek toliko da se bjelanjak i žumanjak sjedine u jednoličnu smjesu.

  • 2. Zagrijte tavu na srednje jakoj vatri. Dodajte govedinu i pecite 2 do 3 minute, miješajući ili okrećući prema potrebi, dok ne izgubi sirovu boju i lagano porumeni. Meso treba ostati mekano, ne suho.

  • 3. U tavu s govedinom dodajte razmućeno jaje. Lagano miješajte 1 do 2 minute, dok jaje ne stvori mekane grudice i smjesa se tek stegne, a pritom ostane vlažna i podatna. Maknite s vatre i začinite crnim paprom.

  • 4. Položite kriške shokupana na čistu dasku. Ravnomjerno namažite maslac na jednu stranu svake kriške. Majonezu namažite na drugu stranu svake kriške.

  • 5. Smjesu od jaja i govedine stavite žlicom na jednu krišku i rasporedite u ravnomjeran sloj, pazeći da ostane unutar rubova. Poklopite drugom kriškom i lagano pritisnite kako bi sendvič ostao na okupu bez sabijanja kruha.

  • 6. Po potrebi odrežite neravne rubove. Ostavite sendvič da odstoji 1 minutu, zatim ga oštrim nožem uredno prerežite na dva pravokutnika ili dva trokuta.


    • PLATING AND SERVING
    Poslužite odmah na jednostavnom tanjuru, s vidljivom rezanom stranom. Kruh treba ostati blijed i nježan, nadjev kompaktan i sjajan, a crni papar treba dati završnu notu arome i topline.

    PROFESSIONAL NOTES
    Smjesu od jaja zadržite mekanom; prekuhavanje će spljoštiti sendvič.
    Koristite vrlo svjež shokupan jer je njegova fina sredina struktura ovog jela.
    Pri sastavljanju pritisnite samo lagano kako bi nadjev ostao mekan, a kruh se ne bi urušio.
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