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おでん（塩おでん）｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

Japanese white radish : 400g
こんにゃく : 1パック
ゆで卵 : 4個
さつま揚げ : 1 bag
ちくわ : 2本
厚揚げ : 2つ
鶏肉 : 350g
(A)Kelp : 10g
(A) Salt : 小さじ2/3
(A) Bonito powder : 3g
(A)Water : 750cc
(A) Alcohol : 50cc

Time required

60minutes

Procedure

1) Preparation 03:19
Cut the radish, place it in a heat-resistant bowl, cover with plastic wrap, and heat in a 600W microwave for 7 minutes.
Cut the tofu, chikuwa, and konnyaku.
2) Season 05:26
Arrange the ingredients in a frying pan, cut the chicken into 6 equal pieces, and add the radish.
Add (A) and bring to a boil.
Once it boils, reduce the heat to medium-low and simmer.
Remove the scum and simmer for 20 minutes.
3) boil 13:53
Remove the kombu and simmer for another 30 minutes.
Once it's finished boiling, turn off the heat and let it sit for 3 hours.

Point

・For chicken, use thigh meat.
- Boil the boiled eggs for 10 to 11 minutes at a boil.
・Peel the daikon radish and cut it into 1cm wide pieces. Adding a hidden knife will help the flavor soak in more easily.
・Slice the tofu and chikuwa diagonally.
・Wash the konnyaku in hot tap water, cut it in half and cut it diagonally.
・When adding the kelp in step 2, break it and add it to the four corners.
・If you don't have kelp, use 5 drops of umami seasoning instead.
・Step 2 is to simmer the radish while rotating it.
・The skin of daikon radish is delicious when made into kinpira.
・Cut the kelp into thin strips with scissors and mix with salt and sesame oil for a delicious meal.
・After letting it sit for 3 hours, warm it up and eat.