筑前煮 | フリーランス料理人の簡単レシピさんのレシピ書き起こし

Soak the dried shiitake mushrooms in water, wrap them like a otoshi buta, and leave them in the refrigerator for at least half a day.
After half a day, remove the returned shiitake mushrooms and strain the reconstituted juice with paper to remove dirt.
Do not throw away the reconstituted juice as it will be used later in the broth.

Carrots: Cut off the skin and cut into small pieces that are easy to eat.
Lotus root: Cut the skin into halves and cut into bite-sized pieces.
Burdock: After washing thoroughly, cut into small pieces.
Shiitake: Drop the shaft and cut it in half.
Konjac: Make shallow cuts on both sides and cut into bite-sized pieces so that the taste is easy to stain.
Taro: Wash thoroughly, peel and cut into pieces that are easy to eat.
Chicken thigh: Remove excess muscle and fat and cut into pieces slightly larger than vegetables.
Silk pods: Remove the streaks.

Add a small amount of salt to boiling water and boil the silk pods for about 1 minute. Then cool it with cold water and drain it.
Continue to put konjac in the same pot, boil it for 2 to 3 minutes, and then give it to a colander.

Add oil to the pan and bake the chicken thighs with the skin down on medium heat.
Sprinkle about 2 pinches of salt on the bottom.
When the lenticel becomes brown, lightly bake and take it out.

Heat the same pot over medium heat, add root vegetables, konjac, and shiitake mushrooms, and fry lightly so that the oil is entwined.
Add shiitake mushroom juice, sake, mirin, and sugar, and add the chicken back and mix.
Remove the lye, cover with a lid and simmer for 5 minutes.
Add soy sauce, let it blend into the whole, remove it again, cover it, and simmer for about 15 minutes.

蓋を外して煮汁が半分くらいになるまで煮詰め、仕上げに照りだしのみりん、香り付けのしょうゆを加え、ひと煮立ちさせて完成。