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雑煮（鶏と小松菜の雑煮）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Mochi : 2 pieces
Komatsuna : 1/2 bundle
舞茸 : 1パック
鶏もも肉 : 1/2枚
三つ葉 : 適量
かまぼこ : 適量
(A) water : 500ml
(A) Liquor : 大さじ2
(A) Mirin : 大さじ2
(A) Soy sauce : 大さじ1
(A) sugar : 小さじ1
(A) Dashi pack : 1個
(A) salt : 2つまみ

Time required

30minutes

Procedure

1) prepare the ingredients 00:20
Slice the kamaboko thinly, and cut the trefoil into bite-sized pieces.
Cut the Japanese mustard spinach vertically with a knife at the base, wash it under running water and cut it into bite-sized pieces.
Loosen the maitake mushrooms with your hands and add them to the pot.
2) cut mochi and chicken thighs 02:24
Heat the mochi in the microwave for about 20 seconds, then cut into bite-sized pieces.
Wipe off the moisture from the chicken thighs with kitchen paper and remove the blood, cartilage, and sinews.
Cut into small bite size pieces and put in a pot.
3) make soup 04:40
Put (A) in the pan from step 2 and heat over medium heat.
Bring to a boil while removing the scum, then add the Japanese mustard spinach and bring to a boil again.
Cover and simmer for 15 minutes.
4) boil mochi 06:58
After 15 minutes, take out the dashi pack.
Taste and adjust with soy sauce (not listed) if not enough.
Add the mochi and mitsuba stalks and bring to a boil again.
Cover and simmer for 3 minutes.
5) 盛り付ける 08:09
器に入れ、かまぼこと三つ葉の葉の部分を盛り付けて完成。

Point

・By heating the mochi in the microwave, it becomes softer and easier to cut.
・Use the base of the knife when cutting hard foods such as rice cakes.
・If the dashi pack contains salt, omit the seasoning salt.
・To make a clear soup, put it on a low heat without boiling.
・Be sure to remove the scum that comes out first because it has the smell of chicken.