kattyanneru Time required : 60minutes
- Chicken thigh : 2 sheets (600g)
- ごぼう : 1本 (150g)
- にんじん : 1本 (180g)
- れんこん : 1節 (200g)
- たけのこ : 1個（300g）
- こんにゃく : 1枚 (220g)
- Shiitake mushrooms : 1パック (100g)
- (A)水 : 200cc
- (A)しょうゆ : 大さじ3
- (A)みりん : 大さじ2
- (A)酒 : 大さじ2
- (A)砂糖 : 大さじ2
- (A)かつおだしの素 : 小さじ1/2
Cut the ingredients
Cut the carrots into small pieces.
Cut the bamboo shoots horizontally and the tips vertically.
Cut the root part into bite-sized pieces.
Peel the lotus root and cut into thick ginkgo.
Cut the shiitake mushrooms into bite-sized pieces. The shaft is torn and used.
Cut the konjac into bite-sized pieces with a spoon.
Cut the burdock diagonally.
Cut chicken thighs into bite-sized pieces.
Wash the vegetables
Put lotus root, burdock root and konnyaku in a frying pan.
Rinse thoroughly until the water is clean.
Fry the ingredients
Add all the remaining ingredients to the frying pan of 2 and fry over high heat.
When the chicken thigh oil has spread all over, cover and heat on low medium heat for 5 minutes.
Add the water from (A) and simmer for 10 minutes.
Remove the lotus root and carrots and heat for another 5 minutes.
When the ingredients are cooked, add the seasoning (A).
Return the lotus root and carrots to the frying pan.
Boil over high heat for 5 minutes while removing the water.
Serve in a bowl and complete.
・ By adding seasonings after boiling in water, the taste will be easier to taste.
・ If the lotus root is soaked in vinegar water, it will not easily discolor.
・ During step 2, wash with a little water and change the water several times to remove dirt easily.
・ It is healthy because it is fried in the oil from chicken.
・ Check the hardness of the vegetables in step 3 and adjust the heating time.
・ If the total weight of the ingredients is the same as in the video, you can adjust the amount of each ingredient.
・ The ratio of seasonings should be "soy sauce 3: sake 2: mirin 2: sugar 2".
・ Dried shiitake mushrooms can be used as a substitute.
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