Meat of Kawamata free-range chickenthigh x 10 pieces,600g minced
Egg2
Fresh cream1pack(200g)
Natto1pack(approximately 100g)
Tofu1
Shiitake mushroom10
Onion1/2
Leek1
Garlic clove2
Nameko mushroom5packs
Carrot: Slice the root into thin ribbons. Use the ribbons and leaves as garnish.
[How to cook]
〈Stuffing (farce)〉
Place the chicken mince, eggs, and fresh cream into a food processor. Add the natto, which has been pureed in a food processor, the lightly drained tofu cut into 1cm cubes, chopped onions, shiitake mushrooms cut into small cubes, and the finely chopped green parts of the leek.
〈Cook with the stuffing〉
Place the chicken breasts on a cooking tray and spread the stuffing onto them Roast them in an oven.Remove them from the oven and cut into bite-size pieces.
〈Garnish (garniture)〉
Add oil to a frying pan and stir-fry the garlic, thinly sliced leeks, nameko mushrooms, and thinly sliced shiitake mushrooms.
Arrange the chicken, braised mushrooms and leeks on a plate, and garnish with the carrot sliced into ribbons and carrot leaves.
