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.
1 - 3 ( 20g )
Dried Shiitake mushrooms
1/2 ( 8g )
Koya ( Freeze-dried ) tofu
Dried Daikon & Carrot Strip Mix
Shredded dried kombu kelp
1/2 ( 50g )
String beans ( sliced diagonally )
Soy sauce -A
Broth from reconstituted Shiitake mushrooms Directions-A
Reconstitute Shiitake and Koya tofu with water and cut into 1cm squares.
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.
Heat salad oil in a pot, add chicken mince and stir-fry on medium heat.
When the ground meat turns brown, add Steps 1 and 2 ingredients and the soybeans and stir-fry quickly.
Add Seasoning A and mix well. Simmer on medium heat without burning.
When the juices have evaporated, turn off the heat and add the string beans (slightly boiled) and mix.