Chicken stewed in sake lees
This is a stew of chicken and vegetables that allows you to enjoy the flavor of sake lees. If you cook the sake lees for too long, the aroma will disappear, so avoid cooking it for too long
How to make it
1
Peel the carrots, burdock root, and daikon radish and chop them into irregular pieces. Cut the konjac into bite-sized pieces, parboil them, and drain them in a colander. Cut the chicken thighs into bite-sized pieces
2
Heat a frying pan and cook the chicken thighs skin-side down. Once browned, add the vegetables and kelp stock from [1] and simmer for about 15 minutes, skimming off any scum
3
Put the sake kasu sauce ingredients into a bowl and mix well. Add to [2] and add light soy sauce while tasting
4
After simmering for 2-3 minutes, remove from heat and serve in a serving dish. Top with chopped parsley to finish
Ingredientsfor 3 people
-
- Chicken thigh
- 300g
-
- Konnyaku
- 100g
-
- Burdock
- 50g
-
- Japanese white radish
- 100g
-
- Carrots
- 50g
-
- Kelp broth
- 600cc
-
[Sake lees sauce]
- Sake lees
- 150g
-
- White miso
- 50g
-
- Kelp broth
- 100cc
-
- Light soy sauce
- 1/2 tbsp
-
- For celery topping
- 30g
[PR]
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