Ingredients for 4 Servings
Chicken thigh (鶏もも肉 / Tori-no-momoniku) 1
Onion (玉ねぎ / Tamanegi) 1/2
Carrot (にんじん / Ninjin) 1/2
Shimeji mushrooms (しめじ / Shimeji) 1/2 pack
Turnips (かぶ / Kabu) 2 (medium size)
Garlic (にんにく / Ninniku) 1 clove
Bay leaf (ローリエ / Rōrieh) 1
Amazake (甘酒 / Amazake) 200 ml
Milk (牛乳 / Gyūnyū) 150 ml
Butter (バター / Batāh) 10 g
Salt (塩/ Shio) 1 tsp
Black pepper (こしょう / Koshō) To taste
How to Make
1. Cut the chicken into relatively large bite-size pieces. Cut the onion into wedges and the carrots into 1-cm rounds. Mince the garlic and separate the mushrooms into individual pieces. Cut the greens off of the turnips, leaving a bit of the stems sticking up from the tops. Cut the turnips into wedges. Cut the greens into 3-cm lengths.
2. Place a thick-bottomed pot on low heat and add the butter and garlic. When you notice the aroma of the cooking garlic, add the chicken. Go to medium heat and cook the chicken until it is whitened on all sides. Add the onions and stir them in. Do the same with the carrots, mushrooms, and turnips in that order. Once all the vegetables have softened, add 200 ml of water and a bay leaf. Reduce to low heat and simmer for about 5 minutes, skimming off any foam that develops.
3. Add the amazake, cover the pot, and simmer for 7 minutes. Add salt and pepper to taste. Finally, add the turnip greens and milk, and simmer for about 5 minutes before serving.
Recipe Developed by Machiko Tateno
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