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Mushroom hot pot |

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Evening cafeteria

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Ingredients

minced chicken : 250g
(A)塩・こしょう・しょうが・にんにく(下味用) : 少々
(A)パン粉 : 30g
(A)みりん、醤油、ごま油 : 各小さじ1
(A)片栗粉 : 大さじ1
白菜 : 3～4枚
だしパック : 1袋
昆布 : 5cm
(B)舞茸・しめじ : 各1株
(B)えのき : 1袋
(B)椎茸 : 6個
(B)エリンギ : 4本
(B)木綿豆腐 : 1丁
(B)長ねぎ : 1本
(B)トッポギ : 適量
(C)みりん : 大さじ1と1/2
(C)醤油 : 大さじ2
(C)塩 : 小さじ1
(C)こしょう : 少々
水 : 適量
白だし : 小さじ2

Time required

15minutes

Procedure

1) make chicken dumplings 00:32
Put minced chicken and (A) in a bowl and rub together.
Add the minced chicken balls to the boiling water, parboil them, and remove them to a bowl filled with water.
2) make a pot 01:58
Add the chopped Chinese cabbage, dashi pack, and kombu.
Add the meatballs and (B), then add the chicken broth, water, and (C) and heat.
Check the taste and add white dashi stock to complete.

Point

・Wipe the drip from the minced chicken with kitchen paper.
・Knead the minced chicken until it becomes sticky.
・Chicken dumplings do not need to be pre-boiled.
・Do not throw away the chicken broth.
・If you cut the root part of the Chinese cabbage diagonally, the flavor will come out easily.
・Cut off the roots of the maitake mushrooms and loosen them with your hands.
・Cut the mushrooms into bite-sized pieces.
・Insert a decorative knife into the shiitake mushrooms and put the stems and the rest into the pot.
・Slice the long onion diagonally.
・If you don't have a dashi pack, use 1 tablespoon of dashi stock instead.
・Water comes out from the ingredients, so water is about 6 minutes.
・You can add tteokbokki if you like.
・It is delicious even if you add yuzu pepper when eating.