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平成26年 (2014年) 9月 16日

国際課

ACCESS  Dec 2008 - Jan 2009

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Simple Mizutaki Nabe


2~3 servings:

Chicken (thickly sliced, with bones) 400 g

Coarse-grained tofu 1/2 block

Daikon 15cm

Carrot 1

Mizuna 1/2 bunch

Enoki mushrooms 1 bunch

Salt 1/2 tbsp plus a pinch

Tori gara soup no su (Chicken bone soup stock) 3tbsp (8g)

Water 1000cc (1L)


1 Place the chicken in a sealable bag or a bowl and sprinkle in 1/2 tbsp of salt. Massage the chicken so that the salt is spread around evenly, and let it season for about 30 minutes.

2 Prepare the ingredients. Remove the bottom halves of the mushroom stalks. Cut the tofu into bite-sized pieces. Cut the carrot and daikon into pieces 15cm long and 1.5cm thick, and slice with a peeler.

3 Put the tori gara soup no su, a pinch of salt, and water in a nabe (ceramic pot). Cook over medium heat until the mixture becomes warm.

4 Add the chicken, reduce the heat to low, cover with a lid, and stew for about 20 minutes.

5 Add the tofu and vegetables, and stew briefly until done. Add ponzu, rock salt, yuzu, pepper, etc. if desired




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