Gratin (chicken breast and shimeji mushroom gratin) | Recipe transcription by Bakuba Cook

Peel the onion, cut off the stem and root, and chop finely.
Cut the shimeji mushrooms into bite-sized pieces.
Cut the chicken breast into 3 equal parts, and cut 1/3 of them into 1cm pieces.
Cut the remaining chicken breast into pieces about the size of coarse ground beef.

Heat a frying pan, add the chicken breast without oil, and fry until browned.
When it's about 60% cooked, add the onions and stir-fry further.
Fry until the onions are translucent, then season with salt and pepper.
Add the canned tomatoes, mix well, and bring to a boil.
Once it boils, lower the heat and add consommé to taste.
Heat over low heat and evaporate the moisture.
Bring to a simmer, stirring to prevent burning.

Boil water in a pot.
When it boils, add 1 teaspoon of salt (not listed), add the low-carb macaroni, and boil.
Once boiled, drain the water.

茹で上がったマカロニをソースに加えて混ぜる。
グラタン皿に盛る。
上にチーズを乗せる。

オーブントースターで焼く。
チーズが溶けるまで焼けたら、パセリをふって完成。