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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Minced chicken thighs : 400g
えのき : 4袋
塩コショウ（鶏肉の下味用） : 適量
(A) Salty sauce : 100ml
(A) Mirin : 100ml
(A) Sake : 100ml
(A) Chin dashi (4 times concentrated) : 大さじ2
(A) Grated ginger : 1 tsp
(A) Sanon Tou : 大さじ2
酢 : 大さじ1

Time required

10minutes

Procedure

1) Cut the enoki mushroom 00:23
Cut off the enoki mushrooms and cut into 3 equal lengths.
2) Fry chicken 00:58
Put minced chicken thighs in a heated frying pan and lightly cook. Add salt and pepper and fry. When 70-80% of the heat has passed, loosen it into small pieces and reduce the heat to low.
3) Add seasoning and enoki mushrooms and simmer 02:08
Add (A) to 2 and simmer for about 1 minute while mixing to remove alcohol. Add the enoki mushrooms from 1 and mix well, then simmer. When the enoki mushrooms are thickened and thickened, add vinegar and mix gently. Complete by increasing the heat and boiling.

Point

・ The storage period is about 3 days when refrigerated.
・ By using chin soup stock, the taste becomes rich and deep. The chin soup stock is white, and mentsuyu can be used as a substitute.
・ Sanon Tou can be ordinary sugar.
・ It is recommended to add vinegar because the taste will be tightened.
・ When frying chicken, no oil is required when using a Teflon-processed frying pan.
・ It is delicious to eat the finished product immediately, but if you put it in a storage container and cool it in the refrigerator for 2 to 3 hours, the taste will become familiar and you will be able to eat it more deliciously.
・ Easy saving recipe that can be done only with minced chicken and enoki mushrooms.
・ Since it can be made and stored, you can make a lot and put it in a lunch box.