Shizuoka's special recipe
- HOME
- Shizuoka's special recipe
- Kiyosuke Donko sleet boiled
Kiyosuke Donko sleet boiled
Recipe provider：Fuji no Kuni Food City Creation Worker
Main ingredients used：Kiyosuke Donko
MaterialFor 4 people
| Kiyosuke Donko (dried shiitake mushrooms) Return with water (1.5 liters) in advance | 6 sheets |
| 1/2 carrot | |
| 2 burdock roots (7 cm cut) | |
| 3 pieces of Koya tofu | |
| Chicken thigh meat | 150g |
| Grated radish | 100g |
| Bonito bonito flakes | 20g |
| Katakuri powder a little | |
| Sake | 90cc |
| Sugar | 15g |
| Mirin | 60cc |
| Thin soy sauce | 60cc |
How to make
Take the shiitake mushrooms that have been rehydrated with water, cut the cap in half, transfer the reconstituted juice to a pan, and heat it over high heat.
When it boils, reduce the heat to low, and after about 10 minutes, take out the shiitake mushrooms and wash them with water.
Add bonito bonito flakes to the remaining soup stock and heat for about 3 minutes to make soup stock (1ℓ).
Put squeezed shiitake mushrooms, chopped carrots, and burdock root boiled in quarters in a pan and heat.
After boiling, add sake, sugar and mirin, then add light soy sauce and simmer for about 10 minutes.
Add Koya tofu, which is cut into four equal parts.
Add chopped chicken to bite-sized pieces, put in a pan, mix well and cook, add grated radish, boil quickly, serve in a bowl, and serve.
・ When rehydrating dried shiitake mushrooms, soak them in the refrigerator for 24 hours or more to increase the texture and umami of the dashi stock.
・ Adding yuzu or boiled kinusaya will improve the color, and adding wasabi to the condiments will give a refreshing accent.
Feel free to give us your opinions and
requests about this page.
Submit from form
Share on SNS
