Stir-fried dish (Komatsuna and fried tofu) | Recipe transcription by cook kafemaru
cook kafemaru Time required : 7minutes
#Japanese food
#Soup / soup
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Easy
お雑煮（関東風お雑煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- 鶏もも肉 : 70g
- 里芋 : 70g
- 人参 : 40g
- 椎茸 : 20g
- かまぼこ : 20g
- 切り餅 : 50〜100g(1〜2個)
- 三つ葉 : 少量
- 塩 : 適量
- (A) Water : 600ml
- (A) Liquor : 大さじ2
- (A) Mirin : 大さじ1
- (A) Shirodashi : 大さじ2
- (A) Soy sauce : 大さじ1
Time required
10minutes
Procedure
-
1)
材料の下準備をする
00:17
Cut off the stems of the shiitake mushrooms and cut into bite-sized pieces.
Remove the skin from the carrot and cut it into 5 mm wide strips.
Cut off the top and bottom of the taro, peel the skin and cut into strips.
Finely chop the mitsuba.
Cut the mochi into bite-sized pieces.
Cut off the kamaboko from the board and cut into bite-sized pieces.
Cut chicken thighs into small pieces and sprinkle with salt. -
2)
simmer
02:10
Put (A) in a pot.
Add the shiitake mushrooms, carrots, taro, kamaboko, and chicken thighs cut in Step 1 to a pot and heat over medium heat.
When it boils, reduce the heat and remove the scum.
Boil for 5 minutes and sprinkle with salt. -
3)
盛り付ける
03:02
Put the mochi baked in step 1 into a bowl.
Add the broth from 2 and top with the mitsuba from 2 to complete.
Point
・ Daikon radish can be used for taro.
・Cut the stem of the shiitake mushroom in half lengthwise.
・Make the taro strips about the same size as the carrot strips.
・Delicious zoni with a gentle taste.
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