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鶏団子塩鍋｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

鶏ひき肉 : 200g
骨付き肉 : 200g
ネギ : 1本
春雨 : 35g
きのこ : 1パック
生姜 : すりおろして小さじ1ほど
水 : 800CC
塩昆布 : 大さじ2
サラダ油 : 少々
醤油（ミンチ） : 大さじ1/2
お酒（ミンチ） : 大さじ1/2
ごま油（ミンチ） : 大さじ1/2
片栗粉（ミンチ） : 大さじ2
卵（ミンチ） : 1個
塩（ミンチ） : 少々
Green onion (minced meat) : 白い部分

Time required

45minutes

Procedure

1) Cut long onions 00:34
Finely chop the white part of the green onion and chop the blue part. Ginger removes dirt.
2) Bake meat with bone 01:17
Sprinkle vegetable oil in a pan, line up the bone-in meat and bake on low heat. Turn it over when it becomes brown. Put grated ginger in the empty space of the pot.
3) Add salted kelp and simmer 02:36
Put green onions in a pan and fry. Add water and salted kelp, cover and simmer.
4) 肉だねを作る 03:47
Put minced chicken in a bowl, sprinkle with salt and knead lightly. Add the white part of the green onion, add potato starch, soy sauce, cooking liquor, sesame oil, and eggs, knead well, and cool in the refrigerator.
5) 材料を入れて煮込む 05:54
鍋にきのこを入れて5分ほど煮込む。スプーンで肉だねをすくい、丸めたら鍋に入れる。蓋をして5分煮込む。
6) 仕上げる 08:00
After adjusting the taste with salt, add vermicelli, turn off the heat and steam for about one and a half minutes to complete.

Point

・ You can add any vegetables you like.
・ If the taste is light with salt kelp alone, add salt to adjust the taste.
・ If vegetables are added to dilute the taste, adjust with salt and soy sauce.
・ Bone-in meat is easy to taste by oiling.
・ For bone-in meat, chicken wings, medium, or original meat may be used.