kattyanneru Time required : 15minutes
- Chinese cabbage : 1/6 (500g)
- Grilled Chikuwa : Two
- enoki mushrooms : 1 bag (200g)
- Japanese leek : 1/2
- (A) Miso : 2 tablespoons
- (A) Peanut butter : 1 tablespoon
- (A) Liquor : 3 tablespoons
- (A) Mirin : 2 tablespoons
- (A) Oyster sauce : 大さじ1
- (A) Chicken bone soup base : 小さじ1
- 水 : 300ml
- 調整豆乳 : 350ml
- 醤油 : 大さじ1
- ラー油 : 適量
Put (A) in a bowl and mix, add water and mix lightly.
Cut Chinese cabbage and chikuwa
Wash the Chinese cabbage, cut off the core, and slice against the grain.
Cut the grilled chikuwa into small bite-sized pieces.
Put both in the pot.
Cut enoki mushrooms and green onions
Cut off the roots of the enoki mushrooms and loosen them with your hands.
Cut off the base of the spring onion and cut it diagonally into 5mm widths.
Keep both in a bowl.
simmer in soup
Add 1 soup to 2 and warm over medium heat.
When the Chinese cabbage becomes tender, add 3 and bring to a boil once, then reduce the heat to low.
Cover and simmer for 15 minutes.
add soy milk
Add soy milk to Step 4 with low heat.
When it's warmed up, add light soy sauce and chili oil to finish.
・You don't have to use peanut butter, but if you do, it will be richer and more delicious.
・Because soy milk separates when simmering, add it at the end.
・If you cut the Chinese cabbage so that the cross section is easy to see, it will be easier to cook and bring out the umami.
・The white part of the green onion is used in the video, but you can use the green part as well.
・Use light soy sauce.
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