Japanese Pot-au-feu with Yuzu Kosho
Japanese Pot-au-feu with Yuzu Kosho and Kuze Fuku & Sons Vegetable Umami Dashi.
Ingredients:
Serves 2-3
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100g Chicken Thighs
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1/2 Carrot
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1/3 stick Burdock
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1/2 Onion
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2 small Potatoes
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4cm Daikon Radish
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4 sprigs Broccoli
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★Vegetable Umami Dashi (1 packet)
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400 mL Water
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Dash of Salt
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★Kuze Fuku & Sons Yuzu Kosho (as desired)
Preparation:
Cut carrots into 1cm half-moon slices, burdock root into 3cm widths, onions into skewers, chicken and broccoli into bite-size pieces. Cut daikon radish into 1 cm wide chunks and cut potatoes in half. In a pot, make Vegetable Umami Dashi broth according to package instructions. Include the above ingredients while preparing the broth. Add salt to taste. Serve in a bowl with a dash of Yuzu Kosho.
