Chicken Toridon Set
45 minutes
1 Serving
A comprehensive menu inspired by the Japanese chicken toridon. It is ideal for those active individuals who engage in sports activities and desire a delicious and healthy set meal.
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- Rice
White rice 50 g - Chicken Toridon
- Vegetarian Hibachi
- Miso Soup
- Dairy Product
100 ml Plain low fat milk - Fruit
4-5 cubes (80 g) Papaya
Nutrition Value in 1 Serving
Calories
526.3 kcal
Carbohydrate
66.2 g
Fat
15.2 g
Protein
31.2 g
- Rice
White rice 70 g - Chicken Toridon
- Vegetarian Hibachi
- Miso Soup
- Dairy Product
100 ml Plain low fat milk - Fruit
4-5 cubes (80 g) Papaya
Nutrition Value in 1 Serving
Calories
608.6 kcal
Carbohydrate
75.6 g
Fat
17.5 g
Protein
37.1 g
- Rice
White rice 100 g - Chicken Toridon
- Vegetarian Hibachi
- Miso Soup
- Dairy Product
100 ml Plain low fat milk - Fruit
4-5 cubes (80 g) Papaya
Nutrition Value in 1 Serving
Calories
721.2 kcal
Carbohydrate
93.8 g
Fat
19.3 g
Protein
43.1 g
Chicken Toridon
Ingredients A: Dashi
| 350 ml | Water |
| 5 g | TUMIX® Anchovy Stock |
| 5 g | Thin soy sauce |
| 4 g | Sugar |
Ingredients B:
| 200 ml | Water |
| 50 g | Chicken thigh meat, cut into cubed |
| 30 g | Holland onion, sliced |
| 1 | Egg B size, beaten |
| 1 tsp | Sesame seeds, for garnish |
| 1 tbsp | Carrot slices, for garnish |
- Combine all ingredients (A) in a pot to make dashi (gravy).
- Bring to a boil over high heat and set aside for a while.
- Boil 200 ml water, add chicken until cooked and drain it.
- Combine the chicken, onion and dashi, simmer together for a while.
- Pour the eggs, let it cook for a while.
- Taste and adjust the seasoning if necessary.
- Ready to serve with a sprinkle of sesame seed and carrot.
Vegetable Hibachi
Ingredients:
| 1 tsp | Unsalted butter |
| 3 cloves | Garlic, sliced |
| 1/2 cup | Holland onion, diced |
| 20 g | Carrot, julienned |
| 30 g | Broccoli, floret |
| 30 g | Cauliflower, floret |
| 30 g | Green bean |
| 1 ½ tbsp | Teriyaki sauce |
| As needed | Water |
| 1 tsp | Rasa Sifu™ |
| 1/4 tsp | Salt |
| 1 tsp | Sesame seed |
| 1 tbsp | Sliced spring onion |
- Heat a grill pan over medium-high heat. Add the butter, sauté the garlic and onion until soft.
- Add carrots, broccoli, cauliflower and beans. Mix until soft.
- Add teriyaki sauce and water, mix well.
- Season with Rasa Sifu™ and salt.
- Garnish with sesame seeds and spring onion.
Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Ikan bilis Stock |
| 1/4 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Sliced spring onion |
- Stir water and miso paste until dissolve, simmer it.
- Season with TUMIX® and AJI-NO-MOTO®.
- Add wakame and soft tofu, bring it to a simmer.
- Finish with spring onion.
Chicken Toridon
Ingredients A: Dashi
| 350 ml | Water |
| 5 g | TUMIX® Anchovy Stock |
| 5 g | Thin soy sauce |
| 8 g | Sugar |
Ingredients B:
| 200 ml | Water |
| 80 g | Chicken thigh meat, cut into cubed |
| 30 g | Holland onion, sliced |
| 1 | Egg B size, beaten |
| 1 tsp | Sesame seeds, for garnish |
| 1tbsp | Carrot slices, for garnish |
- Combine all ingredients (A) in a pot to make dashi (gravy).
- Bring to a boil over high heat and set aside for a while.
- Boil 200 ml water, add chicken until cooked and drain it.
- Combine the chicken, onion and dashi, simmer together for a while.
- Pour the eggs, let it cook for a while.
- Taste and adjust the seasoning if necessary.
- Ready to serve with a sprinkle of sesame seed and carrot.
Vegetable Hibachi
Ingredients:
| 1 tsp | Unsalted butter |
| 3 cloves | Garlic, sliced |
| 1/2 cup | Holland onion, diced |
| 20 g | Carrot, julienned |
| 30 g | Broccoli, floret |
| 30 g | Cauliflower, floret |
| 30 g | Green bean |
| 1 ½ tbsp | Teriyaki sauce |
| As needed | Water |
| 1 tsp | Rasa Sifu™ |
| 1/4 tsp | Salt |
| 1 tsp | Sesame seed |
| 1 tbsp | Sliced spring onion |
- Heat a grill pan over medium-high heat. Add the butter, sauté the garlic and onion until soft.
- Add carrots, broccoli, cauliflower and beans. Mix until soft.
- Add teriyaki sauce and water, mix well.
- Season with Rasa Sifu™ and salt.
- Garnish with sesame seeds and spring onion.
Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Ikan bilis Stock |
| 1/4 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Sliced spring onion |
Chicken Toridon
Ingredients A: Dashi
| 350 ml | Water |
| 5 g | TUMIX® Anchovy Stock |
| 5 g | Thin soy sauce |
| 10 g | Sugar |
Ingredients B:
| 200 ml | Water |
| 80 g | Chicken thigh meat, cut into cubed |
| 30 g | Holland onion, sliced |
| 1 | Egg B size, beaten |
| 1 tsp | Sesame seeds, for garnish |
| 1 tbsp | Carrot slices, for garnish |
- Combine all ingredients (A) in a pot to make dashi (gravy).
- Bring to a boil over high heat and set aside for a while.
- Boil 200 ml water, add chicken until cooked and drain it.
- Combine the chicken, onion and dashi, simmer together for a while.
- Pour the eggs, let it cook for a while.
- Taste and adjust the seasoning if necessary.
- Ready to serve with a sprinkle of sesame seed and carrot.
Vegetable Hibachi
Ingredients:
| 1 tsp | Unsalted butter |
| 3 cloves | Garlic, sliced |
| 1/2 cup | Holland onion, diced |
| 20 g | Carrot, julienned |
| 30 g | Broccoli, floret |
| 30 g | Cauliflower, floret |
| 30 g | Green bean |
| 1 ½ tbsp | Teriyaki sauce |
| As needed | Water |
| 1 tsp | Rasa Sifu™ |
| 1/4 tsp | Salt |
| 1 tsp | Sesame seed |
| 1 tbsp | Sliced spring onion |
- Heat a grill pan over medium-high heat. Add the butter, sauté the garlic and onion until soft.
- Add carrots, broccoli, cauliflower and beans. Mix until soft.
- Add teriyaki sauce and water, mix well.
- Season with Rasa Sifu™ and salt.
- Garnish with sesame seeds and spring onion.
Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Ikan bilis Stock |
| 1/4 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, shredded |
| 50 g | Soft tofu, diced |
| 1 tbsp | Sliced spring onion |
- Stir water and miso paste until dissolve, simmer it.
- Season with TUMIX® and AJI-NO-MOTO®.
- Add wakame and soft tofu, bring it to a simmer.
- Finish with spring onion.
AJI-NO-MOTO® Recipes
Rasa Sifu® Recipes
TUMIX® Anchovy Stock Recipes
