2 servings

・70g・・・Konnyaku (yam cake)
・1/4・・・Burdock
・50g・・・Lotus roots
・1/3・・・Carrots
・2・・・Shiitake mushrooms
・4・・・Snow peas
・1/2 tbsps・・・Salad oil
・150g・・・Chicken thigh
・200ml・・・Water
・2 tbsps・・・NINBEN “Shirodashi”
・1 tsp・・・Sugar
・1 tbsp・・・Mirin

Method

① Tear the Konnyaku into bite-sized pieces and boil it. Peel the burdock and cut it diagonally, then put it in vinegar water or water and drain.
② Peel the lotus roots and carrots and cut them into pieces that are easy to eat.
Remove the hard tip of shiitake mushrooms and the streaks of snow peas and boil the peas with salt.
③ Heat the salad oil in a pan and fry the chicken on both sides. Then add all the ingredients except the snow peas and stir-fry.
④ Add water to (3), and when it boils, reduce the heat to low and skim the foam.
Add the “NINBEN shirodashi”, sugar, and mirin, cover with an aluminum foil lid, and simmer for about 20 minutes until the soup is gone.
⑤ Add the snow peas into (4) and mix together, then serve them in a dish.
Done！

Memo

Onisshime(simmered dishes)  made with shirodashi allows you to enjoy the original taste and color of the ingredients.
It is a recommended dish for hospitality and celebrations.