"Mushroom stew"

”きのこ鍋”

［材料　４人分］
鶏もも肉 2枚、しめじ、えのきだけ、しいたけ、ごぼう 1/2本、長ねぎ 2本、油揚げ 2枚、水 6カップ、砂糖 9g、酒 30g、しょうゆ 54g、塩 6g

［作り方］
1.きのこは根元を切り落とし、しめじは小房に分ける
2.ごぼうはささがきにする
3.鶏もも肉はそぎ切りする
4.油揚げは熱湯をかけ、油抜きして8つに切る
5.長ねぎは斜め切りする
6.鍋に水、砂糖、酒、しょうゆ、塩を入れ煮立てきのこ、ごぼう、鶏肉、油揚げ、長ねぎを加える

"Mushroom stew"

INGREDIENTS (4 servings)
Two chicken thigh meats, shimeji mushroom, enoki mushroom, mushroom, 1/2 burdocks, 2 scallions, 2 fried bean curds, 6 water cups, and sugar 9g, sake 30g, soy sauce 54g, and salt 6g

DIRECTIONS
1.The mushroom chops off the root, and the shimeji mushroom is divided into a small bunch.
2.Chop the burdock into thin strips.
3.It chicken thigh meat is cut into slivers.
4.The hot water is sprinkled, oil is pulled out, and the fried bean curd is cut in eight.
5.The scallion is diagonally switched off.
6.Water, sugar, sake, the soy sauce, and the salt are put in the pan and the boiling mushroom, the burdock, chicken, the fried bean curd, and the scallion are added.