Recipe of Homemade My Mom's Simmered Chicken and Konnyaku

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Ultimate My Mom's Simmered Chicken and Konnyaku. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

This is a recipe I learned from my mother.
Recipe by Yuuyuu0221.

Recipe of Ultimate My Mom's Simmered Chicken and Konnyaku is one of the most favored of current trending meals in the world. It's easy, it is fast, it tastes yummy. It's appreciated by millions daily. They are nice and they look fantastic. My Mom's Simmered Chicken and Konnyaku is something that I have loved my entire life.

Many things affect the quality of taste from My Mom's Simmered Chicken and Konnyaku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mom's Simmered Chicken and Konnyaku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Mom's Simmered Chicken and Konnyaku is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have My Mom's Simmered Chicken and Konnyaku using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make My Mom's Simmered Chicken and Konnyaku:

1. 1 thigh Chicken thigh
2. 1/2 Konnyaku
3. 1 small Carrot
4. 100 grams Boiled soy beans
5. 300 ml Dashi stock
6. 2 tbsp ★Mirin
7. 1 tbsp ★Sugar
8. 1 tbsp ★Sake
9. 1 dash, (to taste) Sesame oil
10. 1 tbsp to 2 tbsp Soy sauce

Instructions to make to make My Mom's Simmered Chicken and Konnyaku

1. Cut the chicken into bite-sized pieces, parboil the konnyaku and cut it with a spoon, and roughly chop the carrot into chunks.
2. Pour a bit of sesame oil into the pan, stir-fry the chicken, and once it changes color add the vegetables and konnyaku and stir-fry together.
3. Add the dashi stock, the ★-marked ingredients, and the soy beans, set to low heat and simmer until the sauce is reduced to 1/3 of its original volume.
4. Add the soy sauce, place on small drop-lid that sits right on top of the food (otoshibuta) on and simmer for 10 minutes.

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