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鍋（鶏むね肉と小松菜の生姜鍋）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

chicken breast : 1 sheet
Salt (for chicken breast) : 小さじ1/2
片栗粉 : 大さじ1
オリーブオイル : 大さじ1
水 : 600ml
塩 : 小さじ1/2
昆布 : 1×5cm
(A) sugar : 大さじ1
(A) Miso : 大さじ1
(A) Sesame oil : 大さじ1
(A) Ponzu soy sauce : 大さじ3
(A) ground sesame : 適量
生姜 : 2かけ
油揚げ : 2枚
小松菜 : 1束

Time required

30minutes

Procedure

1) Prepare the chicken breast 01:20
Remove skin from chicken breast.
Cut into sticks and cut into bite-sized pieces.
Put in a poly bag.
Add salt (for chicken breast), potato starch, and olive oil in that order and rub in.
2) Prepare the Komatsuna 02:33
Remove the dirt from the base of the Komatsuna.
Cut into 4-5 cm width.
Loosen and wash the root part.
Separate the leaves and stems.
3) prepare the ginger 03:18
Cut the ginger into strips.
4) 油揚げの下準備をする 04:31
油揚げを重ねて短冊に切る。
5) タレを作る 04:50
容器に(A)を入れて混ぜる。
6) 加熱する 05:45
Add water to the pot.
Cut the kelp with scissors and add it.
Add salt and ginger.
Cover and heat.
When it boils, add 1 one by one.
Cover and cook without stirring.
Add the aburaage and the komatsuna stems.
Soak the whole thing, cover and heat for 3 minutes.
Mix and add komatsuna leaves.
Cover and bring to a boil to complete.

Point

・The amount is for two people.
・Wash the komatsuna in advance.
・In the video, a large piece of ginger is used.
・Toasted sesame can be used as ground sesame.
・Japanese mustard spinach and fried tofu go well together.
・Shredded ginger makes it delicious.
・You can eat it with ponzu soy sauce and pepper, or ponzu soy sauce and sesame oil.