Chicken and Shiitake mushrooms with ginkgo soup

Please also refer to this page for information on the ingredients introduced in this recipe.
Mix the bite-sized chicken thighs and Hachi-mi-bijin well in a bowl and season them.

Marble the [1] with boiling water.

Add marbled chicken to a hot pot of bonito soup stock, add ready-to-use dried shiitake mushrooms, ginkgo noodles, and salt, and simmer for about 15 minutes.

Once the savory flavor of the shiitake mushrooms spreads, crush the ginkgo with your fingers and add them. Sprinkle with small slices of asatsuki and pink pepper and it's finished.

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- Chicken thigh
- 300g
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- Bonito dashi
- 600cc
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- Canned ginkgo
- 20g
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- salt
- 1 tsp
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- Asatsuki
- 1 tablespoon
-
- Pink Pepper
- Appropriate amount