Taught by actor Takeshi Masu! A secret recipe for making ``Chikuzen-ni'' easily and quickly (NEWS Post Seven)-Yahoo! News

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Takeshi Masu, an actor who serves as the general manager of the series "Izakaya Masuya" in "Weekly Post". He actually likes cooking and rents the room next door to his apartment, where he hosts "Izakaya Masuya" twice a month, where he can drink sake while talking about plays with his friends. Masu introduces a recipe for "Chikuzenni" that is easy and quick to make. [Photo] How to make "maezenni", where transparent konnyaku is exposed to the shredded surface and bright lotus roots are put into a boiling pot

"Even if you think about it just before, you can do it in no time, so we named it 'simmered just before.' It's ready in about 10 minutes!Since it's easy to make, but it's full of umami, it's popular with friends.It's a perfect dish for New Year's Eve, so please try making it at the end of the year."

Easy and quick recipe for simmering in Chikuzen that takes time and effort

■Ingredients (for 2 people) Chicken thigh meat (pre-cut) … 200g Burdock, carrots, bamboo shoots, etc.) … 1 bag (about 300g) A [Soy sauce… 2 tablespoons, Sake… 2 tablespoons, Mirin… 2 tablespoons] Kinusaya…As needed Instructions [1] Heat salad oil in a pan and add chicken thighs. Fry over fire. [2] Add the boiled vegetables together with the liquid, and add the konnyaku while tearing it off with your hands. [3] Add water and granules, [A] and heat over medium heat. Once boiled, cover with a drop lid and simmer for about 5 minutes, then cool. [4] Arrange in a bowl, remove the streaks, and decorate with the silk pods that have been quickly boiled. [Profile] Masu Takeshi / Born in 1955. Born in Tokyo. Started acting while studying at Kinki University, and in 1985 formed the theater unit ``Bei Meisho''. From 1991 to 2002, he presided over the theater company "MOTHER". Moved to Tokyo in 1995 and has appeared in many films including the movie "Yaeko's Humming" (2017), which is now available on YouTube. https://www.youtube.com/channel/UC-DmGAqCEZMypBwgMncP1tQ Photographed by Yoshiyasu Abe *Weekly Post January 1 and 7, 2022 issue