雑煮（餅とにんじんの雑煮）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the carrots into 7 mm wide pieces and cut them into flower shapes to make twisted plums.
Cut the daikon radish into 7 mm width and make a flower shape by punching.
Cut off the stem of the shiitake mushroom.
Make a diagonal cut in the middle of the cap, do the same on the other side, and cut it out.
Do 3 places to make a pattern.
Cut the kamaboko into 1 cm wide pieces.
Finely chop the yuzu peel.
Remove excess fat and skin from chicken thighs and cut into bite-size pieces.
Place in a bowl, add salt (for seasoning chicken thighs), and mix.

Add water (not listed) to a pot and bring to a boil.
Add daikon radish and carrots and boil for 3 minutes.
Take it out and turn off the heat.
Add salt (not listed) and bring to a boil.
Add the komatsuna from the stem and boil for 1 minute after adding the whole.
Chill in ice water (not listed).
Soak only the stem part of the trefoil in hot water until it becomes soft.
Chill in ice water for about 1 minute together with the komatsuna.

Add (A), chicken thighs, and shiitake mushrooms to a pot, and heat over medium heat while stirring.
take the dung
Reduce heat and add salt and soy sauce.

Wipe off the water from the komatsuna from step 2 with kitchen paper.
Cut off the root and cut into 3-4 cm width.
Wipe off the moisture of the trefoil in 2 with kitchen paper.
Fold the stem in half and tie it to make a trefoil.
Arrange the kirimochi on aluminum foil and toast in a toaster until golden brown.
Finished on a plate.