japanese-style pot-au-feu

  • Serves: 2
  • Calories: 376 kcal
  • Total Time: 40 m
    • Prep: 5 m
    • Cook: 35 m
  • Japanese: WafÅ«-potofu

ingredients:

  • 10 1/2 ounces boneless chicken
  • thigh
  • 4 ounces carrot
  • 5 ounces broccoli
  • 1 garlic clove
  • 1 tablespoon soy sauce
  • a little salt
  • a little black pepper
  • 2 cups bonito soup stock
  • 1 teaspoon olive oil

step 1:

Cut the chicken into bite-size pieces. Cut the carrot obliquely. Cut the broccoli (including stems, if desired) into pieces.

step 2:

Pour the olive oil into a pan. Add the chicken and sear for about 3 minutes on medium heat.

step 3:

Add the bonito soup stock, carrot, garlic, soy sauce, salt and black pepper. Boil for 20 minutes on medium heat.

step 4:

Add the broccoli and boil for about 8 minutes.

comment:

Although this dish has a very simple taste, the umami of the meat and vegetables makes the soup delicious.