Chicken Sukiyaki by Tacchan
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Chicken sukiyaki is also great! Recommended is Nagoya Cochin!
Ingredients (for 4 full stomachs)
・Nagoya cochin chicken (or other free-range chicken if available) thigh meat: about 800g (one piece per person)
Cut into 5 mm to 1 cm pieces ・Burdock root・・・2 pieces ・Chinese cabbage・・・1 piece ・White leek・・・4 pieces ・Kikuna・・・1 bunch ・Tofu (momen calcined)・・・1 block (loose shape It's easy, but silken tofu is also delicious.)
・Mushrooms such as shimeji and enoki mushrooms
・Sugar, soy sauce, sake ・Eggs, pepper (when eating)
How to make (same as beef sukiyaki)
1. Heat a sukiyaki pot (a hot plate is also OK) and add salad oil.
After the oil is sufficiently heated, add the Nagoya cochin.
When it gets a brown color, season with sugar and soy sauce in a one-to-one sense.
2. Add burdock root, Chinese cabbage, and white leek, and season with sugar and soy sauce. Add Japanese sake.
3. Once the vegetables have softened, add the tofu and mushrooms.
If it is sweet, add soy sauce, if it is salty, add sugar, and if it is strong, add sake.
4. When the tofu is cooked through and the tofu is a nice color, it's done!
Add the garland chrysanthemum just before serving.
how to eat
Even chicken is soft and has no umami if it is broiler.
It's the same with free-range chicken if it's crossed with broilers a lot,
Even if it's a little expensive, it's definitely better to use a good free-range chicken such as Nagoya Cochin!
For sukiyaki, "Mochifu! I also don't enter when I'm eating chicken sukiyaki.
Burdock and white leek are perfect for chicken!
