Souffle cake (yogurt souffle cake) | Recipe transcription by Bakuba Cook
Bakuba Cook Time required : 70minutes
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鶏大根鍋｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
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Ingredients
- 大根 : 400g
- しめじ : 100g
- 鶏もも肉 : 200g
- 長ネギ : 1/2本
- 水 : 400ml
- 酒 : 大さじ1.5
- みりん : 大さじ1.5
- 醤油 : 大さじ1.5
- だしの素 : 小さじ2
- 柚子胡椒 : 小さじ1
Time required
40minutes
Procedure
-
1)
Peel the radish
00:43
Peel the radish with a peeler and put it in a pan.
-
2)
Cut shimeji mushrooms
01:12
Cut off the shimeji mushrooms, loosen the bunches, and put them in a pot.
-
3)
Cut chicken thighs
01:28
Cut chicken thighs into pieces that are easy to eat. Cut the green onions diagonally, cut them into large slices, and place them on top.
-
4)
出汁を作る
02:01
水、酒、みりん、醤油、だしの素、柚子胡椒を入れる。
-
5)
仕上げる
02:35
蓋をして強めの中火で煮立たせたら、弱めの中火で8分煮込んで完成。
Point
・ If you are not good at radish skin, remove it.
・ By cutting the radish into thin slices with a peeler, it is easy to cook and softens in a short time.
・ By boiling, the radish gives off umami and water, and even the soup can be eaten deliciously.
・ You can add tofu if you like.
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