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煮物(高野豆腐と鶏肉の煮物)|まかないチャレンジ!さんのレシピ書き起こし

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Number of Videos
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Ingredients

  • 高野豆腐 : 5個
  • 鶏肉 : 120g
  • 生姜 : 適量
  • 小松菜 : 適量
  • 水 : 600㏄
  • (A) Dashi pack : 2パック
  • (A) Alcohol : 100㏄
  • (A)Mirin : 50㏄
  • (A) Sugar : 大さじ3
  • (A) Salt : 小さじ2
  • (A) Soy sauce : 大さじ2

Time required

30minutes

Procedure

  1. 1) Preparation 02:07

    Cut the chicken, ginger, and Koya tofu.
    Place the Koya tofu in a pot, cover with a lid, pour boiling water (not listed), and let stand for 3 minutes.
    Place the chicken in a colander in a bowl, add boiling water (not listed), mix gently, and discard the boiling water.
    Once the Koya tofu has returned, soak it in running water for about 10 minutes, squeeze it out, and put it in a colander.

  2. 2) boil 09:32

    Pour water into a pot and heat it.
    Add (A) and ginger and bring to a boil.
    Add the chicken, remove any lye that comes out and bring to a boil.
    When it comes to a boil, add the Koya tofu, reduce the heat to medium-low, and cover with a lid.
    Simmer for 30 minutes.
    Serve in a bowl with the komatsuna to complete.

Point

・For chicken, use thigh or breast meat.
- Cut the chicken from step 1 into small pieces, leaving the skin on. If you are concerned about the skin, remove it.
・Slice the ginger from step 1 into 2-3 pieces, leaving the skin on.
・Cut the Koya tofu in step 1 in half while still dry.
・The drop lid used in step 1 should have holes.
・Rehydrated Koya tofu tends to fall apart easily, so when squeezing it, squeeze it gently with both hands.
・You can cut the rehydrated and squeezed Koya tofu in half if you like.
・In step 2, taste and adjust by adding salt if it seems too weak.
・For step 2, turn off the heat after simmering for 30 minutes and let it sit for a while to let the flavors infuse and make it even more delicious.

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