Instant Gastronomy | Nanzenji HARADA Vol.2
〜 EAT FOR DASHI 〜
<How to make the first dashi stock pot>
A special by Nanzenji HARADA, who was a guest at ``Instant Gastronomy,'' a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish. Recipe.
This time we will be delivering special editions titled Vol.1 and Vol.2.
Items used | φ250 Open Fire Pot
Ingredients
- Shiitake mushroom
- Shimeji mushroom
- Enoki mushroom
- Turnip
- Daikon radish
- Taro
- Sweet potato
- Chicken meat
- Egg
*Mushrooms, root vegetables, and even lettuce would taste delicious when enjoyed as shabu-shabu.
How to make
- Put the first dashi stock on the heat, and as soon as it starts boiling, add the vegetables.
- After 10 minutes, start enjoying the mushrooms first, followed by root vegetables like turnips.
- Finally, enjoy ingredients like taro and sweet potatoes, which take longer to cook.
- After finishing all the vegetables, add thinly sliced chicken meat.
- After cooking the chicken for about 15 minutes, pour in beaten egg white from the top.
- Cover and steam for 3 minutes.
- Place the cooked chicken on top of the rice, add a raw egg yolk in the center, and you have a seasoning-free oyakodon.
