- 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
Cut the enoki mushroom
Cut off the enoki mushrooms and cut into 3 equal lengths.
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.
Add seasoning and enoki mushrooms and simmer
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.
・ 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.