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雑煮（塩雑煮）｜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

cut mochi : Appropriate amount
鶏もも肉 : 180g
にんじん : 80g
大根 : 100g
小ネギ : 適量
(A)酒 : 大さじ1
(A)塩 : 小さじ1/2
(A)鶏がらスープの素 : 大さじ1/2
(A)鰹粉 : 3g
(A)水 : 500cc

Time required

25minutes

Procedure

1) Prepare the ingredients 03:20
Cut the radish into small pieces.
Cut carrots into half moons.
Cut the chicken thighs in half and cut into strips.
2) boil 04:56
Put 1. (A) into a pot, heat, and bring to a boil.
Remove the lye and simmer for 15 minutes.
3) finish 08:43
Add cut mochi to Step 2 and simmer until cut mochi becomes soft.
Serve in a bowl.
Finish by sprinkling with small onions.

Point

・I use daikon radish with the skin on.
・We recommend using chicken.
- After boiling for 15 minutes in step 2, check the taste and adjust the taste by adding more salt if the taste is bland.
・If you don't have bonito powder, you can use bonito flakes heated in the microwave and ground into powder.
・It is also delicious if you sprinkle it with Japanese pepper if you like.
・It's delicious even if you eat it with udon noodles instead of kirimochi.