Kagawa winter vegetables and Sanuki cochin stew

Method

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.