鶏だし醤油鍋｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

Take the bean sprouts out of the bag, rinse them with water, cut the Chinese cabbage in half in the long direction, and chop it into pieces about 2 cm wide. Peel the garlic and slice it into thin slices, then peel and chop the ginger.

豆腐を食べやすい大きさに切り、小ネギの根本を切り落とし3cm幅ほどに切る。

鶏皮を食べやすい大きさに切り、沸騰したお湯に料理酒、塩を加えて中火で3分茹でる。茹でたらザルにあげて水で洗い流す。

Mix bean sprouts and Chinese cabbage in a pan, add tofu and chicken skin, and put water, mirin, soy sauce, and green onions in the center. Sprinkle ginger and garlic all over and boil over medium to high heat.

To prevent the tofu from collapsing, simmer for about 6 minutes on low medium to medium heat while mixing the whole tofu.