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おでん（冬瓜と鶏肉のおでん）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

winter melon : 700g
鶏もも肉 : 400g
塩 : 小さじ1/2
こんにゃく : 1枚
はんぺん : 1枚
ちくわ : 適量
おでんの具 : 適量
かつおだし : 800cc
酒 : 大さじ2
みりん : 大さじ2
(A) Soy sauce : 大さじ2
(A) Sugar : 小さじ2
(A) Salt : 小さじ1/2

Time required

40minutes

Procedure

1) Prepare the winter melon 01:45
Remove the seeds from the winter melon and peel the skin.
Cut the winter melon into 5-6cm pieces.
Place the winter melon in a pot of water (not listed in ingredients), bring to a boil, and boil for 12 minutes.
When the winter melon becomes translucent, drain it.
2) Prepare the chicken thighs 03:35
Cut the chicken thighs into 5-6cm pieces and sprinkle with salt.
Place the chicken thighs skin side down in a frying pan and brown over medium heat.
Turn over and brown, then transfer to a clay pot.
3) boil 04:41
Put the bonito stock into a clay pot and heat over medium-high heat.
Add sake and mirin.
Cut the konnyaku into 1cm wide pieces, make a slit in the center, thread one end through the slit, and twist.
Put the konjac into a clay pot.
Once it boils, cover and simmer on low heat for 5 minutes.
Enter (A).
Add the winter melon, cover, and simmer over low heat for 10 minutes.
Add hanpen, chikuwa, and oden ingredients.
Close the lid and bring to a boil to complete.

Point

・We use konjac that has had its scum removed.
・By substituting winter melon for daikon radish, you can speed up the time for the flavor to absorb.
・Use your favorite oden ingredients.
・I like hanpen.
・When you add paste to the oden ingredients, the oil comes out and gives it a rich flavor.