肉豆腐（絹豆腐の肉豆腐）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 10minutes
Japanese-style pot-au-feu | Kottaso Recipe's recipe transcription
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Ingredients
- Chicken thigh : 2 sheets
- Shiitake mushroom : Six
- Ginger : 1 piece
- onion : 1 piece
- Japanese leek : One
- Turnip : 5 pieces
- Lotus root : 300g
- (A) Water : 2400ml
- (A) Mentsuyu : 200ml
- (A) Mirin : 50ml
- (A) Sake : 50ml
- oil : Appropriate amount
Time required
45minutes
Procedure
-
1)
Cut the material
00:50
Drop the shiitake mushrooms and cut them in half. Slice the ginger with the skin on it, and peel the onion and cut it into large pieces. Leave about 5 cm of stems on the turnips, drop them into 1/4 pieces, and wash them thoroughly. Cut the white part of the green onion into 5 cm width and the blue part in half. Peel the lotus root, cut it into 1/4 pieces, and cut it into large bite-sized pieces. Cut chicken thighs into large bite-sized pieces.
-
2)
Season and bake ingredients
04:50
Heat a frying pan to oil and brown the chicken thighs from the skin on both sides. Put (A) in a pan. Put the roasted chicken thighs in a pan, bake onions and lotus root, headgear, green onions and shiitake mushrooms in this order in a frying pan with oil remaining, and put them in the pan. Put the ginger in the pot as it is.
-
3)
Stew
08:20
Stew on medium heat, then reduce to low heat. Boil for 15 minutes and it's done.
Point
Instead of throwing away the turnip leaves, sprinkle them on or use them as miso soup.
Turnips tend to leave dirt on the roots, so you can remove them cleanly by reducing them to 1/4 and then washing.
You can add curry roux to make soup curry.
Add mochi and ozoni to make it go well with udon noodles.
Sprinkle with black pepper if you like and it will be more delicious.
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