HOME Recipe Fried Chicken Stewed Dutch

Fried chicken, stewed with Dutch

Dutch stew refers to the process of fried food and then simmering it again in dashi stock. Its distinctive feature is that the dashi and chicken flavor spreads out as you eat it. Rub the chicken thoroughly with the marinade.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Meat side dishes

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Cooking time: 15 minutes

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How to make it

Cut the chicken into easy-to-eat sizes, add it to a bowl of thick soy sauce and bonito soup stock and knead it for about 2 minutes.

Sprinkle some potato starch on [1] and fry in oil heated to 175 degrees for 2 minutes.

Remove from the oil, let it rest for 1 minute, then drop it in the oil again, and fry for 30 seconds.

Put [A] in a pot and heat it. Add the fried chicken that has been fried twice and bring to a boil. Once it's soft, it's finished.

material

[Chicken seasoning]

Chicken thigh

1 piece
Dark soy sauce

1 tablespoon
Bonito dashi

1 tablespoon
potato starch

Appropriate amount
[A]

Mirin

2 tbsp
Dark soy sauce

2 tbsp
Bonito dashi

120cc
sugar

1 tablespoon

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