How are you currently at the moment ?, I expect you’re nicely and usually joyful. through this web site I will introduce the recipe for cooking Japanese-style Soy Milk Hot Pot that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Japanese-style Soy Milk Hot Pot food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.
Japanese-style Soy Milk Hot Pot cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different formal activities also. I am certain you will see lots of people who just like the Japanese-style Soy Milk Hot Pot dishes which you make.
Alright, don’t linger, let’s practice this japanese-style soy milk hot pot menu with 12 substances which are undoubtedly easy to receive, and we have to process them at the very least through 4 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients Japanese-style Soy Milk Hot Pot:
- You need 1 ☆Chicken thigh or breast
- Require 200 grams for ☆ Minced chicken and burdock
- Get 1 block for Tofu
- Prepare 1/2 for ●Carrot
- Require 10 cm ●Daikon (white radish)
- Give 2 bunches Mizuna greens
- Require 1 of Leek/mushrooms/cabbage
- Take for Other ingredients
- Get 2 1/2 tbsp - ☆Dashi stock granules
- You need 1 tbsp - ☆Soy sauce
- Provide 800 ml for ●Water
- Make ready 300 ml ●Soy milk
Japanese-style Soy Milk Hot Pot making:
- Cut the chicken and tofu into bite sized pieces. Slice the carrots and radish into quarters. Chop the other vegetables into easy to eat sizes.
- Put the ingredients marked ● in a saucepan and turn on the heat. When it's come to the boil, add the ingredients marked ☆ and gently cook them through.
- Put all the vegetables apart from the mizuna, along with the tofu, into the pan. Mind the tofu doesn't crumble. Cover with a lid and simmer.
- Once the chicken has cooked through and all the vegetables have softened, add the mizuna, cover with the lid, steam for a short while and then it's ready.
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