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しゃぶしゃぶ（鶏しゃぶ）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

鶏むね肉 : 1枚
油揚げ : 1枚
せり : 適量
長ネギ : 適量
かつおだし : 700cc
(B) Liquor : 大さじ2
(B) Mirin : 大さじ1
(B) salt : 大さじ1/2
(A) Onion (chopped) : 30g
(A) Ginger (grated) : 20g
(A) Green onion (cut into small pieces) : 5 pieces
(A) Soy sauce : 大さじ4
(A) Vinegar : 大さじ2
(A) Sugar : 大さじ1/2
(A) chili oil : 大さじ1/2

Time required

20minutes

Procedure

1) make sauce 02:11
Mix (A).
2) cut material 03:01
Put the bonito stock in a pot and bring to a boil over medium-high heat.
Remove skin from chicken breast and cut thinly.
Thinly slice the spring onion diagonally.
Cut the aburaage into strips.
Cut the seri into 5 cm wide pieces.
3) simmer 05:32
Add (B) to the pot of 2 and mix.
Add aburaage, green onions, and seri, and simmer.
Arrange the chicken breast on a plate.
Put 1 in a container and complete.

Point

・Indicate the amount for 4 people.
・Use the white part of the green onion.
・If you make the sauce ahead of time and set it aside, the ingredients will absorb moisture and aroma.
・Sauce goes well with boiled tofu. You can arrange it by adding chili oil.
・Slice the chicken breast into 5mm thin slices.
・When eating chicken breast, first heat it over high heat and then turn on the heat.