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鍋（鶏みぞれなめこ鍋）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

Nameko : 1 bag
長ネギ : 1/2本
大根 : 200g
厚揚げ : 1枚
鶏もも肉 : 1枚(250g)
(A)水 : 300ml
(A)顆粒だし : 小さじ1
(A)酒 : 大さじ1
(A)みりん : 大さじ1
(A)醤油 : 大さじ2

Time required

20minutes

Procedure

1) Prepare the ingredients 00:38
Wash the nameko mushrooms and drain them in a colander.
Cut the green onion diagonally.
Peel the radish and grate it.
Cut the skin of the radish into strips.
Cut the deep-fried tofu into bite-sized pieces.
Cut the chicken thighs into bite-sized pieces.
2) heat up 01:27
Place the radish skin in the bottom of the clay pot.
Arrange tofu and chicken thighs evenly.
Add (A), cover, and bring to a boil over medium-high heat.
When it boils, remove the scum.
Reduce heat to low, cover, and cook for 5 minutes.
Add the grated daikon radish, green onions, and nameko mushrooms and heat over medium heat for about 3 to 5 minutes.

Point

・The amount is for 2 people.
-Easy to make by just putting it in a pot and boiling it.
・You don't need to add the radish skin.
・When heating on low heat for 5 minutes in step 2, heat until the chicken thighs are cooked through.
・In step 2, add the grated daikon radish, green onions, and nameko mushrooms, then heat while submerging the ingredients.
・When heating for 3 to 5 minutes on medium heat in step 2, heat until the vegetables added later are cooked through.
・Putting the skin of the radish at the bottom of the clay pot allows it to cook well and be delicious.
・If you like, you can also add soba noodles to finish the dish.