Nimono (braised) chicken mince with Shiitake
Sun-dried ingredients are minimally processed natural healthy food, which has gentle flavors.
Dried Shiitake, Koya (Freeze-dried) tofu, Hijiki, Dried Daikon Strip, shredded kelp, soybeans are used for this delicious braised dish.
Use the Shiitake soaking water and shredded kelp to make it richer in natural Umami taste.
Ingredients
(4 servings)
-
1 - 3 ( 20g )
Dried Shiitake mushrooms
-
1/2 ( 8g )
Koya ( Freeze-dried ) tofu
-
15g
Dried Daikon & Carrot Strip Mix
-
6g
Hijiki Seaweed
-
2.5g
Shredded dried kombu kelp
-
50g
Chicken mince
-
1 Tbsp
Salad oil
-
1/2 ( 50g )
Canned soybeans
-
3
String beans ( sliced diagonally )
-
2 Tbsp
Soy sauce -A
-
1 Tbsp
Sugar -A
-
1/2 Tbsp
Mirin -A
-
25ml
Broth from reconstituted Shiitake mushrooms Directions-A
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-
-
Steps
1
Reconstitute Shiitake and Koya tofu with water and cut into 1cm squares.
2
Reconstitute the hijiki, Dried Daikon & Carrot Strip Mix with water, and cut into bite-size pieces. Use a scissors to cut the shredded kombu kelp into small pieces.
3
Heat salad oil in a pot, add chicken mince and stir-fry on medium heat.
4
When the ground meat turns brown, add Steps 1 and 2 ingredients and the soybeans and stir-fry quickly.
5
Add Seasoning A and mix well. Simmer on medium heat without burning.
6
When the juices have evaporated, turn off the heat and add the string beans (slightly boiled) and mix.
