Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 40minutes
スープ(脂肪燃焼醤油スープ)|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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Ingredients
- Japanese white radish : 300g
- キャベツ : 1/4個(250g)
- にんじん : 1/2本(120g)
- 長ネギ : 1本
- エリンギ : 100g
- 鶏むね肉 : 350g
- にんにく : 2片
- (A) water : 750cc
- (A) Soy sauce : 大さじ4
- (A) Chicken glass soup : 小さじ1
- (A) black pepper : 適量
- (A) dried bonito : 5g
- (A) Umami seasoning : 10振り
- (B) salt : ふたつまみ
- (B) Katakuriko : 小さじ2
- (B) Liquor : 2 teaspoons
- 小ネギ : 適量
Time required
30minutes
Procedure
-
1)
cut vegetables
03:07
Cut out the core of the cabbage and cut it into chunks.
Cut the carrot in half and slice thinly, and cut the king oyster mushroom in half and slice.
Peel the skin of the garlic and mince it. Cut the green onion in half lengthwise and then diagonally. -
2)
simmer vegetables
06:03
Put all of 1 in a pot, add (A), cover with a lid, bring to a boil, and simmer for 10 to 15 minutes.
-
3)
cut chicken breast
07:33
Once the chicken breast has been sliced, add (B) and rub it in.
-
4)
finish
10:02
Mix 3 into 2 and let it sink lightly. Cover with a lid and simmer for 3 to 4 minutes.
Point
・You can put the core of the cabbage if you like.
・Daikon radishes with wrinkles on the surface are just dehydrated, so if you put them in water, they will return to their original state.
・You can change the mushrooms to whatever you like.
・You can change the ingredients according to your taste, but avoid high-sugar foods such as potatoes.
・Mash katsuobushi lightly before adding.
・If you add the chicken breast at the same time as the vegetables, it will become hard, so be careful.
・This time, I used diced chicken breast, but if you use a single piece of meat, cut it in half before shaving it off.
・Chicken breast can be chicken fillet. If you change to pork, the fat will rise, but if it's thigh meat, it's acceptable.
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