Chicken soup | Transcription of the recipe by cooking researcher Ryuji's Buzz Recipe

Cut off the tip of the burdock and slice it diagonally. Cut carrots into half-moons and radishes into ginkgo. Peel the garlic. Loosen Maitake mushrooms, divide Eringi into two equal parts, and slice. Cut the green onions into thin slices. Heat the dried bonito in the microwave. Cut chicken thighs in half and chop thinly. Grind the dried bonito flakes into powder.

Put sesame oil in a frying pan and light it. Fry the burdock on high heat and add chicken thighs. Sprinkle with salt and pepper and grill. Add carrots and radishes and fry. Add Maitake mushrooms and King trumpet mushrooms, add water and seasoning (A), and boil. Boil for 20 minutes on low medium heat. Grate garlic and ginger, add green onions and simmer a little to complete.