Simple Chicken Stew (Great for Colds)

1. 1

   Prepare the side vegetables and set aside.

2. 2

   This time I used spinach.

3. 3

   Boil, wring out, and cut into bite-sized pieces.

4. 4

   Cut the chicken into bite-sized pieces, flavor with salt and pepper, and coat with the katakuriko.

5. 5

   Don't use too much, just enough for a light coating.

6. 6

   Brush off any excess.

7. 7

   Add the dashi, sake, and mirin (the ratios should be 7:3:1 respectively) and the soy sauce to a pot and bring to a boil.

8. 8

   Add the chicken from step 2 to the pot one at a time, and boil on low heat until fully cooked.

9. 9

   Be careful not to let the chicken stick to the bottom of the pot.

10. 10

    Once boiled, transfer to a serving plate together with the side vegetables and it's done.

11. 11

    Addendum: When I made this before, I felt the flavor was a little too thick, so I adjusted the amount of soy sauce from 1 tablespoon to 1/2-1 tablespoon.

12. 12

    You may also want to adjust the amount of dashi stock.

13. 13

    Sorry to anyone who printed this out before.

14. 14

    Please add the soy sauce while testing the flavor.

* Per serving · 4 servings · Values may vary.