Shizuoka's special recipe

Kiyosuke Donko sleet boiled

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Kiyosuke Donko

Tea/forest industry

MaterialFor 4 people

Kiyosuke Donko (dried shiitake mushrooms) Return with water (1.5 liters) in advance6 sheets
1/2 carrot 
2 burdock roots (7 cm cut) 
3 pieces of Koya tofu 
Chicken thigh meat150g
Grated radish100g
Bonito bonito flakes20g
Katakuri powder a little 
Thin soy sauce60cc

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.

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