Delicious recipe collection


  • Kokumaro <cream stew> 1 box (160g)
  • chicken 300g
  • Radish 1/2 (500g)
  • Carrots Medium one (1g)
  • Skewered Shitake Mushroom 8 sheet (80g)
  • broccoli 1/2 share (125g)
  • Salad oil 2 tablespoons
  • Wed 800ml (4 cups)
  • 800ml (4 cups) 300ml (1 2/XNUMX cup)


  1. Cut Sanuki Cochin breast into bite-sized pieces.

  2. Peel the radish into 1.5cm thick slices and make a cross cut on one side of the radish. The skin is cut into thick pieces.

  3. Carrots are sliced, shiitake mushrooms are divided into 4 equal parts, broccoli is divided into small tufts, and the stem is cut into 2-3 cm squares.

  4. Heat 1 tablespoon of salad oil in a frying pan and fry the Sanuki Cochin breast.

  5. Heat XNUMX tablespoon of salad oil in a pan and fry the radish to a slightly browned level.

  6. Add water, bring to a boil, remove the aku, add carrots, shiitake, broccoli (stalks), remove the broccoli bunch about 3 minutes later, add Sanuki cochin breast, and simmer for 10-15 minutes over low heat to medium heat .

  7. Turn off the heat, cut the roux, simmer again for about 5 minutes until it thickens over low heat, and add milk to finish. Serve the removed broccoli on a plate before topping.

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