japanese-style pot-au-feu
- Serves: 2
- Calories: 376 kcal
- Total Time: 40 m
- Prep: 5 m
- Cook: 35 m
- Japanese: Wafū-potofu
- u.s.
- metric
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.
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