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砂肝おでん｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

鶏むねミンチ : 250g
Gizzard : Four
Gizzard (for chicken dumplings) : Four
(A) Salt and pepper : Small amount
(A) Cooking sake : a little
(A) Potato starch : 1 tablespoon
(A) Egg : 1 piece
(A) Perilla : Appropriate amount
Board konjac : 1 sheet
Fried tofu : 2 sheets
Mochi : Appropriate amount
Baby cheese : 適量
Knot Shirataki : 適量
Paste : 適量
Boiled egg : 適量
Dashi soup : 適量
Cooking sake : 適量

Time required

70minutes

Procedure

1) 砂肝の下準備をする 01:00
Remove the silver skin (white part) from the gizzard (for chicken dumplings) and chop it roughly to the extent that the texture remains.
Make one vertical cut and three horizontal cuts for the remaining gizzard.
2) 鶏だんごのタネをつくる 01:42
In a bowl, add gizzards (for chicken dumplings), minced chicken breast, and (A) and knead.
3) 大根、板こんにゃくを下準備する 01:58
Peel the radish to a thickness of about 2 cm, chamfer it, and make a cross cut.
Put it in a heat-resistant container, sprinkle it with water, and heat it in the microwave for 3 to 5 minutes to soften it.
Make fine cuts in the vertical and horizontal directions, cut into triangles, put in a heat-resistant container, sprinkle with water, and heat for 1 to 2 minutes.
4) 餅巾着をつくる 02:40
油揚げは半分に切り、中心を開く。
餅とベビーチーズを入れ、口を爪楊枝でとめる。
5) Make chicken dumpling skewers and gizzard skewers 03:12
Scoop 2 with a spoon and put in hot water.
When it hardens, turn it over, add the cut gizzards, and boil for about 10 minutes.
When it's cooked, take it out on a plate and put chicken dumplings and gizzards on a skewer.
6) だし汁で煮込む 04:04
Put the soup stock and cooking liquor in a pan and bring to a boil, then add the radish and heat over low to medium heat to soak in the flavor.
When the radish is cooked, add konnyaku and shirataki noodles and simmer for 10 minutes.
Add mochi purse, paste, chicken dumpling skewers, and gizzard skewers and simmer for another 10 minutes.
Finally, add the boiled egg and it's done.

Point

・ The silver skin of the gizzard can be torn by hand when a cut is made.
・ Cut the perilla leaves.
・ If the chicken dumpling dough is loose, add potato starch to adjust.
・ When making a cut in the plate konjac, it is recommended to use a tool for making gray onions, which is sold at a uniform price of 100 yen.
・ By heating the radish in the microwave, the taste will be absorbed in a short time.
・ Boil the mochi purse quickly.
・ Oden dashi is recommended because it has an elegant taste when white dashi or white soy sauce is added. Put your favorite ingredients. It's delicious even if you add omelet rolls.