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Chicken thigh and Japanese-style cheese sauce | Kottaso Recipe's recipe transcription

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Number of Videos
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Ingredients

  • Chicken thigh : 2 sheets
  • Salt and pepper (meat flavor) : Appropriate amount
  • mushroom : 1 pack
  • onion : 1/2 piece
  • Shimeji mushroom : 1 pack
  • Butter (for baking) : 10g
  • Liquor : Appropriate amount
  • Butter (for sauce) : 20g
  • flour : 1 tablespoon
  • milk : 200ml
  • Chin dashi (4 times concentrated) : 2 tsp
  • Black pepper : Appropriate amount
  • salt : a little
  • soy sauce : a little
  • Mixed cheese : 150g

Time required

20minutes

Procedure

  1. 1) Prepare 01:07

    Make a cut in the thick part of the chicken thigh and sprinkle with salt and pepper. Mushrooms are wiped clean and sliced. Peel and slice the onions.

  2. 2) Bake 02:54

    Set the frying pan to medium heat and add butter. When it melts, bake the chicken thighs for 2 minutes from the skin. Turn it over to low heat and add onions, mushrooms and shimeji mushrooms. Return to medium heat, add sake, cover and steam for about 5 minutes.

  3. 3) Make cheese sauce 04:38

    Bring the pan to medium heat, add butter and flour and mix well. Once melted, add milk in small portions and dissolve. Add the chin soup stock, mix and simmer over low heat.

  4. 4) Finish 06:30

    After 5 minutes, put black pepper and salt in a frying pan, add soy sauce from the pot skin, and burn and entangle. Return the saucepan to medium heat and add cheese. When it melts well, turn off the heat and pour it on a plate.

Point

A rich but easy-to-eat Japanese-style cheese sauce recipe.
By using fresh cream instead of milk, it becomes even thicker.
It is delicious to add miso with chin dashi.
The chin soup stock can be replaced with white soup stock or mentsuyu.
Cheese sauce is also suitable for seafood such as salmon and omelet rice.

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