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Who horse [cooking expert]

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Ingredients

It's white : 6 tbsp
大根 : 1/2本
手羽元 : 8本
水 : 800cc
塩 : 小さじ1/2
ひら天 : 4枚
ちくわ : 2〜4本

Time required

50minutes

Procedure

1) Prepare the radish 01:26
Cut the radish into 1.5 cm wide pieces. Peel the radish thickly and chamfer it. Put a hidden knife in the cross.
2) Prepare the paste 04:04
Divide the chikuwa into two equal parts. Pour hot water over chikuwa and hiraten to drain the oil.
3) Prepare the wings 05:05
Put a knife along the bones of the wings, spread yourself, and sprinkle salt on both sides.
4) 手羽元を焼く 07:35
フライパンに油をひき、手羽元を並べて中火で両面焼く。
5) 具材を煮込む 08:43
水、白だし、大根、ちくわ、ひら天を入れて蓋をして弱火で煮込む。
6) 仕上げる 09:20
大根に火が通ったら器に盛り付けて完成。

Point

・ You may use chicken wings instead of chicken wings.
・ If you use chicken with bones, you can bring out the umami of chicken.
・ Burdock, mochi purse, hanpen, fish ball, etc. may be used instead of chikuwa.
・ Since the area around the radish skin is fibrous and the taste does not easily soak into it, it is recommended to peel the skin thickly.