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Japanski sendvič od belog hleba bez korice sa jajetom i govedinom

Japanski sendvič od belog hleba bez korice sa jajetom i govedinom
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Nutritivne vrednosti

Po porciji od 185 g

% dnevne vrednosti na osnovu ishrane 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 ugljeni hidrati 34.0g
11% DV
Vlakna1.8g
Skrob27.7g
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%Poluvreme
Biotin (B7)12.0mcg40%
Holin165.0mg30%
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%Poluvreme
Kalcijum110.0mg11%
Bakar90.0mcg10%
Gvožđe3.1mg17%
Magnezijum28.0mg7%
Fosfor220.0mg31%
Kalijum240.0mg5%
Selen24.0mcg44%
Natrijum520.0mg23%
Cink2.2mg20%

Japanski sendvič sa tamagom i govedinom na shokupanu

UVODNA NAPOMENA
Ovaj sendvič je zasnovan na kontrastu: mek hleb, bogato jaje, začinjena govedina i tiha raskoš putera i majoneza. To je kompozicija u japanskom stilu, ali svedena na suštinu, gde tekstura nosi celo jelo. Poslužen hladan ili tek blago rashlađen, treba da deluje uredno, podatno i zaokruženo.

OSNOVNE INFORMACIJE O RECEPTU
Kategorija jela: Sendvič
Kuhinja ili poreklo: inspirisano japanskom kuhinjom
Vrsta obroka: Ručak ili lagani obrok
Prinos: 1 sendvič
Veličina porcije: 185 g
Vreme pripreme: 10 minuta
Vreme kuvanja: 8 minuta
Ukupno vreme: 18 minuta
Težina: Lako

OPREMA
Mali tiganj
Posuda za mešanje
Viljuška
Špatula
Oštar nož
Kuhinjska vaga
Tanjir

SASTOJCI
Shokupan hleb, bez korice, 90 g
Jaje, 50 g
Govedina, tanko sečena ili mlevena, 25 g
Majonez, 12 g
Puter, omekšao, 8 g
Crni biber, sveže mleven, 0.5 g

POSTUPAK
  • 1. Stavite jaje u malu posudu i umutite ga tek toliko da se belance i žumance sjedine u ujednačenu smesu.

  • 2. Zagrejte tiganj na srednjoj vatri. Dodajte govedinu i pecite 2 do 3 minuta, mešajući ili okrećući po potrebi, dok ne izgubi sirovu boju i blago ne porumeni. Meso treba da ostane mekano, ne suvo.

  • 3. Dodajte umućeno jaje u tiganj sa govedinom. Lagano mešajte 1 do 2 minuta dok jaje ne formira mekane grumuljice i smesa se tek stegne, a da i dalje ostane vlažna i podatna. Sklonite sa vatre i začinite crnim biberom.

  • 4. Položite kriške shokupana na čistu dasku. Ravnomerno namažite puter preko jedne strane svake kriške. Majonez namažite preko druge strane svake kriške.

  • 5. Kašikom stavite smesu od jaja i govedine na jednu krišku i rasporedite je u ravnomernom sloju, pazeći da ostane unutar ivica. Poklopite drugom kriškom, lagano pritiskajući da se sendvič drži zajedno bez sabijanja hleba.

  • 6. Po potrebi poravnajte neravne ivice. Ostavite sendvič da odstoji 1 minut, zatim ga oštrim nožem uredno isecite na dva pravougaonika ili dva trougla.


    • SERVIRANJE I POSLUŽIVANJE
    Poslužite odmah na jednostavnom tanjiru, sa vidljivom presečenom stranom. Hleb treba da ostane bled i nežan, fil kompaktan i sjajan, dok crni biber daje završnu notu arome i topline.

    PROFESIONALNE NAPOMENE
    Održite smesu od jaja mekom; prekuvavanje će spljoštiti sendvič.
    Koristite veoma svež shokupan, jer je njegova fina sredina struktura ovog jela.
    Pri sastavljanju pritiskajte samo blago kako bi fil ostao raskošan, a hleb se ne bi urušio.
    Uravnotežena
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