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<p>***<br />
âMiso Stew with Autumn Vegetables and Chicken</p>
<p>â Ingredients (for 2 persons)<br />
1 chicken thigh (300g)<br />
1 small sweet potato (200g)<br />
1 pack (100g) shimeji mushrooms<br />
1/2 onion<br />
20g butter<br />
2 tablespoons flour<br />
2 cups milk<br />
2 teaspoons miso<br />
pepper to taste</p>
<p>â Directions<br />
ã1ãSlice onion lengthwise into thin strips, remove the stones from the shimeji mushrooms and break them up by hand.<br />
Cut sweet potatoes into 1.5cm pieces and soak in water for 5 to 10 minutes to drain.</p>
<p>ã2ãCut the chicken into bite-sized pieces and season with a pinch of salt and pepper (not included).</p>
<p>ã3ãHeat butter in a frying pan over medium heat, and put the chicken, skin side down.<br />
Saute onion and shimeji mushrooms in the open space.</p>
<p>ã4ãWhen the onions are transparent, turn the chicken over and fry the whole thing, then add flour and fry.<br />
Add flour and fry. When flouriness disappears, add milk little by little and mix each time.</p>
<p>ã5ãThen add the sweet potatoes, cover with a lid, and cook for 7-8 minutes, stirring occasionally.<br />
Take off the lid and simmer until thickened, dissolve in soybean paste, and sprinkle with pepper.</p>


【さつまいも＆しめじで！】秋野菜と鶏肉のみそシチューのレシピ・作り方
