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Japonski sendvič brez skorje z jajcem in govedino

Japonski sendvič brez skorje z jajcem in govedino
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 185 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 430 kcal
22% DV
Skupne maščobe 23.0g
35% DV
Enkrat nenasičene maščobe11.8g
Večkrat nenasičene maščobe4.2g
Nasičene maščobe6.5g
Trans maščobe0.2g
Skupni ogljikovi hidrati 34.0g
11% DV
Prehranske vlaknine1.8g
Škrob27.7g
Sladkorji4.5g
Beljakovine 21.0g
42% DV
Živalske beljakovine15.5g
Rastlinske beljakovine5.5g

O tem

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.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin12.0mcg40%
Holin165.0mg30%
Folna kislina78.0mcg20%
Niacin4.2mg26%
Pantotenska kislina0.9mg19%
Riboflavin0.3mg26%
Tiamin0.3mg27%
Vitamin A170.0mcg19%
Vitamin B120.9mcg38%
Vitamin B60.2mg9%
Vitamin D1.3mcg7%
Vitamin E1.6mg11%
Vitamin K7.0mcg6%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij110.0mg11%
Baker90.0mcg10%
Železo3.1mg17%
Magnezij28.0mg7%
Fosfor220.0mg31%
Kalij240.0mg5%
Selen24.0mcg44%
Natrij520.0mg23%
Cink2.2mg20%

Japonski sendvič shokupan s tamagom in govedino

UVODNA OPOMBA
Ta sendvič temelji na kontrastu: mehak kruh, bogato jajce, začinjena govedina ter tiho razkošje masla in majoneze. Gre za kompozicijo v japonskem slogu, vendar skrčeno na bistvo, kjer tekstura nosi celotno jed. Postrežen hladen ali le rahlo ohlajen mora delovati urejeno, voljno in celovito.

OSNOVNI PODATKI RECEPTA
Kategorija jedi: Sendvič
Kuhinja ali izvor: po japonskem navdihu
Vrsta obroka: Kosilo ali lahek obrok
Količina: 1 sendvič
Velikost porcije: 185 g
Čas priprave: 10 minut
Čas kuhanja: 8 minut
Skupni čas: 18 minut
Zahtevnost: Enostavno

OPREMA
Majhna ponev
Posoda za mešanje
Vilice
Lopatka
Oster nož
Kuhinjska tehtnica
Krožnik

SESTAVINE
Kruh shokupan, brez skorje, 90 g
Jajce, 50 g
Govedina, na tanko narezana ali mleta, 25 g
Majoneza, 12 g
Maslo, zmehčano, 8 g
Črni poper, sveže mlet, 0,5 g

POSTOPEK
  • 1. Jajce dajte v manjšo skledo in ga stepite le toliko, da se beljak in rumenjak povežeta v enotno zmes.

  • 2. Ponev segrejte na srednji temperaturi. Dodajte govedino in jo pecite 2 do 3 minute, po potrebi mešajte ali obračajte, dokler ne izgubi surove barve in rahlo porjavi. Meso mora ostati mehko, ne suho.

  • 3. V ponev h govedini dodajte stepeno jajce. Nežno mešajte 1 do 2 minuti, dokler jajce ne tvori mehkih skutastih kosmičev in se zmes ravno prav strdi, vendar ostane vlažna in voljna. Odstavite z ognja in začinite s črnim poprom.

  • 4. Rezine shokupana položite na čisto desko. Maslo enakomerno namažite po eni strani vsake rezine. Majonezo namažite po drugi strani vsake rezine.

  • 5. Mešanico jajca in govedine naložite na eno rezino in jo razporedite v enakomerno plast, pri tem pa jo zadržite znotraj robov. Pokrijte z drugo rezino in rahlo pritisnite, da sendvič drži skupaj, ne da bi stisnili kruh.

  • 6. Po potrebi obrežite morebitne neenakomerne robove. Sendvič pustite počivati 1 minuto, nato ga z ostrim nožem čisto prerežite na dva pravokotnika ali dva trikotnika.


    • POSTREŽBA IN SERVIRANJE
    Postrezite takoj na preprostem krožniku, tako da je prerez viden. Kruh mora ostati bled in mehak, nadev pa zbit in sijoč, pri čemer črni poper doda zadnjo noto arome in topline.

    PROFESIONALNE OPOMBE
    Jajčno zmes ohranite mehko; prekuhanje bo sploščilo sendvič.
    Uporabite zelo svež shokupan, saj je njegova fina sredica struktura te jedi.
    Pri sestavljanju pritisnite le rahlo, da nadev ostane puhast in se kruh ne sesede.
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