Puri Puri Juicy "Mushroom and Chicken Uma Boiled" Recipe!

Introducing the recipe "Mushroom and chicken simmered in horse", where you can fully enjoy "mushrooms" that have a nice fragrance and a pleasant texture. The synergistic effect of the taste of mushrooms and meat will keep you from eating!

Boiled mushrooms and chicken

● Materials

Click here for what to prepare.

1 pack of your favorite mushrooms such as shimeji mushrooms and maitake mushrooms
1 chicken thigh 1 tablespoon ginger and 1 tablespoon soy sauce
1 and 1/2 tablespoons of mirin
1 tablespoon liquor
2 teaspoons of sugar
1/2 teaspoon of granulated dashi stock

● How to make

Cut chicken thighs into bite-sized pieces that are easy to eat, and shred ginger.


Cut off the stem of the mushroom and loosen it.


Heat a small amount of oil (outside the amount) in a pan and fry the chicken thighs from the skin. When the color of the meat changes, add the mushrooms and fry quickly.



Add 3/4 cup of water (outside the amount), soy sauce, mirin, sake, sugar, and granulated dashi stock, and add shredded ginger and simmer. After boiling, cover with a lid (aluminum foil is OK) and simmer over low heat for about 10 minutes.



When the broth is slightly reduced and the ingredients are shiny, it's done! Serve in a bowl and it's done.

● What is the taste?

Yeah! The chicken thighs are fragrant and plump and juicy, and the mushrooms are crispy. The best combination of the umami of the fat of the gravy and the umami soup stock from the mushrooms! The spiciness of the refreshing ginger is also moderate.


You can eat as much white rice as you like without this side dish. The umami of chicken and this umami complement each other, and the synergistic effect of umami makes it insanely delicious. Please add a lot of your favorite mushrooms and make it fragrant.