棒棒鶏（鶏むね肉の棒棒鶏）｜ HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 20minutes
#Japanese food
#Tofu dish
#Appetizers
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
Atsuage simmered dish ｜ Yao Lam / Japanese Home Cooking's recipe transcription
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Ingredients
- Atsuage : 1 pack (about 250g)
- Komatsuna : 3 bundles
- King trumpet : 2-3 bottles (about 100g)
- Chicken thigh : 250g
- (A) Dashi soup : 500ml
- (A) Sake : 1 tablespoon
- (A) Mirin : 2 tablespoons
- (A) Soy sauce : 2 tablespoons
- (A) Sugar : 1-2 teaspoons
- (A) Salt : A pinch
Time required
25minutes
Procedure
-
1)
Prepare the material
00:32
For Atsuage, pour boiling water over it to drain the oil, drain it, and cut it into pieces that are easy to eat. Cut off the roots of Japanese mustard spinach and cut into pieces that are easy to eat. Cut off dirt and hard parts of the trumpet mushrooms and cut them into pieces that are easy to eat. Cut chicken thighs into pieces that are easy to eat.
-
2)
Stew the ingredients
02:09
Put (A) in a pan and heat on medium heat. When it boils, add chicken, fried tofu and king trumpet mushrooms, cover and simmer on medium heat for 15 minutes. Add the stem of Japanese mustard spinach and simmer for 1-2 minutes. Finally, add the leaves and simmer for another 1-2 minutes, then turn off the heat.
Point
・ The amount is for 2 to 3 people.
・ Komatsuna can be other leafy vegetables. King trumpet can be other mushrooms. Chicken thighs can be bone-in meat such as chicken wings.
・ Once cooled, the taste will stain and become even more delicious.
・ A perfect dish for everyday side dishes and snacks.
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