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みぞれ煮（鶏むね肉のみぞれ煮）｜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

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Cooking expert Ryuji's buzz recipe

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Ingredients

鶏むね肉 : 350g
大根 : 250g(皮を剥いた状態で)
生姜 : 10g
Bonito : 4g
塩 : 2つまみ
薄力粉 : 大さじ2
(A) Umami seasoning : 5振り
(A) water : 140ml
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
(A) Liquor : 大さじ1

Time required

30minutes

Procedure

1) prepare the material 02:18
Peel the skin of the radish.
Cut the chicken breast in half lengthwise and slice diagonally.
Add salt and cake flour and mix well.
Grate the radish using a coarse grater.
Grate the ginger on a fine grater.
Heat the bonito flakes in a 600w microwave oven for 40 seconds and knead them with your fingers to make bonito powder.
2) 加熱する 06:40
Put grated radish, ginger, bonito powder and (A) in a pot and heat.
When it boils, add chicken breast one by one and mix the whole.
Cover with a lid and let it simmer for 2 minutes on low heat.

Point

・By slicing the chicken breast, the surface area becomes larger, making it easier for the flavor to stick to it.
・If you are concerned about calories, remove the fat from the chicken breast.
・By sprinkling the chicken breast with soft flour, the moisture does not escape and the chicken breast is delicious.
・The synergistic effect of inosinic acid in katsuobushi and glutamic acid in umami seasoning creates a deep umami flavor similar to that of mixed soup stock.
・If you add chicken breast one by one, it will not become lumpy.
・You can add shichimi pepper or wasabi to change the taste.