鍋（鶏肉と半熟卵の味噌鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Cut off the core of the Chinese cabbage and cut the green onion diagonally.
Peel the garlic cloves.
Cut chicken thighs in half and slice.
Put the cut ingredients into the pot.
Heat the katsuobushi in the microwave for 40 seconds and knead it with your fingers to make bonito powder.

Put (A), bonito flakes, and grated garlic in a pot and turn on the heat to heat.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
Crack an egg into the center, cover, and simmer for 2-3 minutes until soft-boiled.
Sprinkle with green onions and shichimi to complete.