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煮物（大根と鶏ひき肉のそぼろ煮）｜あさごはんチャンネルさんのレシピ書き起こし

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あさごはんチャンネル

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Ingredients

Japanese white radish : 1/4
鶏ひき肉 : 100g
水 : 200ml
(A)水 : 大さじ1
(A)片栗粉 : 大さじ1
(B)料理酒 : 大さじ1
(B)みりん : 大さじ1
(B)醤油 : 大さじ1
(B)顆粒和風だし : 小さじ1
生姜チューブ : 小さじ1

Time required

15minutes

Procedure

1) Preparing the radish 00:00
Peel the skin off the daikon radish and cut it into chrysanthemum shapes.
Transfer to a heat-resistant bowl, cover with plastic wrap and microwave at 500W for 3 minutes.
2) 水溶き片栗粉を作る 00:48
器に(A)を入れてよく混ぜる。
3) 煮る 01:09
Put 1 and water in a pot and heat.
When it boils, add (B).
When it boils again, add the minced chicken and simmer while stirring.
Add the ginger tube, mix and simmer for a few minutes.
Reduce heat to medium-low, cover and simmer for a few minutes.
Once the mixture has heated through and the flavors have soaked up, turn off the heat and mix the contents of the pot while adding the mixture from step 2 again.
It's done when it thickens.

Point

・You can slice the radish to any thickness you like, but we recommend 0.5mm width.
- By adding water-dissolved potato starch while stirring the contents of the pot, lumps will be less likely to form.
・A stew recipe that is easy to make using inexpensive ingredients.
- You can add shichimi pepper or yuzu pepper to taste.