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Nabodala cela lignja na žaru s sojino glazuro

Nabodala cela lignja na žaru s sojino glazuro
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 420 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 390 kcal
20% DV
Skupne maščobe 10.0g
15% DV
Enkrat nenasičene maščobe4.8g
Večkrat nenasičene maščobe2.3g
Nasičene maščobe2.1g
Skupni ogljikovi hidrati 6.0g
2% DV
Škrob3.0g
Sladkorji3.0g
Beljakovine 67.0g
100% DV
Živalske beljakovine67.0g

O tem

Nabodala iz cele lignje na žaru prekriva sijoča slano-sladka sojina glazura. To je morska jed z veliko beljakovinami, malo ogljikovih hidratov in zmerno vsebnostjo maščob, pri kateri je zaradi začimb in omake vsebnost natrija verjetno višja.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin9.0mcg30%
Holin270.0mg49%
Folna kislina22.0mcg6%
Niacin10.5mg66%
Pantotenska kislina2.1mg42%
Riboflavin0.7mg54%
Tiamin0.1mg7%
Vitamin A18.0mcg2%
Vitamin B126.8mcg283%
Vitamin B60.5mg29%
Vitamin C3.0mg3%
Vitamin D2.5mcg13%
Vitamin E1.2mg8%
Vitamin K0.8mcg1%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij140.0mg14%
Baker1150.0mcg128%
Železo3.8mg21%
Magnezij145.0mg35%
Fosfor980.0mg140%
Kalij1180.0mg25%
Selen185.0mcg336%
Natrij980.0mg43%
Cink6.5mg59%

Nabodala celotna lignja na žaru s sojino glazuro

Uvod


Ta jed temelji na natančnosti: lignji, hitro pečeni na močnem ognju, nato premazani z zadržano sojino glazuro, ki poudari njihovo naravno sladkost. Rezultat mora biti mehak, rahlo zapečen in čist v okusu, nikoli gumijast ali težak. Postrežena takoj izraža disciplino žara in jasnost morja.

Osnovne informacije o receptu


  • Kategorija jedi: Morska hrana na žaru

  • Kuhinja ali izvor: po japonskem navdihu

  • Vrsta jedi: Glavna jed

  • Količina: 2 porciji

  • Velikost porcije: 210 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 8 minut

  • Skupni čas: 23 minut

  • Zahtevnost: Srednja


    • Oprema


  • Žar ali žar ponev

  • 2 kovinski nabodali ali 4 namočena lesena nabodala

  • Majhna kozica

  • Mešalna skleda

  • Kuhinjske klešče

  • Čopič za pecivo


    • Sestavine


    Lignji


  • 420 g celih lignjev, očiščenih, po potrebi s trupi in lovkami ločenimi

  • 18 g rastlinskega olja

  • 8 g soli


    • Sojina glazura


  • 24 g sojine omake

  • 6 g sladkorja

  • 10 g rastlinskega olja


    • Postopek


  • 1. Pripravite lignje. Lignje popolnoma osušite s papirnatimi brisačami. Če so trupi veliki, jih razprite; manjše pustite cele. Po želji notranjo stran rahlo zarežite v plitev križni vzorec, pri tem pazite, da ne prerežete do konca. Enakomerno začinite z 8 g soli in 18 g rastlinskega olja, nato pustite stati 5 minut.


  • 2. Pripravite glazuro. V majhni kozici zmešajte 24 g sojine omake, 6 g sladkorja in 10 g rastlinskega olja. Postavite na nizek ogenj in mešajte 1 do 2 minuti, le toliko, da se sladkor raztopi in glazura postane sijoča. Ne reducirajte je premočno; ostati mora tekoča in rahlo sirupasta.


  • 3. Nadenite lignje na nabodala. Trupe in lovke lignjev nataknite na nabodala tako, da ležijo plosko in so dobro pritrjeni. Razporeditev naj bo enakomerna, da se lignji po celotnem nabodalu pečejo enako hitro.


  • 4. Specite na žaru. Žar ali žar ponev segrejte na visoko temperaturo, približno 220°C površinske toplote. Lignje pecite 2 do 3 minute na prvi strani, dokler se ne pojavijo sledi žara in robovi ne postanejo motni, nato jih obrnite in pecite še 1 do 2 minuti. S sojino glazuro jih premažite šele v zadnji minuti, da se oprime in rahlo karamelizira, ne da bi se zažgala.


  • 5. Zaključek. Nabodala odstranite takoj, ko so lignji ravno prav motni po vsej površini in še vedno mehki pri ugrizu. Površina naj bo mestoma rahlo ožgana, s sijočim zaključkom in brez izsušenih robov.


    • Serviranje in postrežba


    Nabodala razporedite v čisto linijo na ogrete krožnike. Preostalo glazuro zmerno prelijte po lignjih, pri čemer naj bo predstavitev zadržana in natančna. Postrezite takoj, ko je površina še vroča, notranjost pa ostane mehka.

    Profesionalne opombe


  • Lignji zahtevajo hitrost; dolgotrajna toplota jih naredi čvrste in krhke.

  • Sušenje lignjev pred peko na žaru je bistveno za čiste sledi žara in nadzorovano karamelizacijo.

  • Glazuro nanesite pozno, sicer bo sladkor prehitro potemnel in prekril naravni okus lignjev.
    • KetoZ malo ogljikovih hidratovBrez glutenaBrez mlečnih izdelkovPaleoUravnotežena
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