Dango-jiru (Chicken and Vegetable Soup Recipe) だんご汁 作り方 レシピ



How to Make Dango-jiru だんご汁の作り方 字幕表示可 材料(日本語)↓ (serves 2)
100g All Purpose Flour (3.5 oz)
60ml Water (2.0 fl oz)
A pinch of Salt

120g Skinless Chicken Thigh, cut into bite-size pieces (4.2 oz)
80g Daikon Radish, sliced (2.8 oz)
35g Carrot, sliced (1.2 oz)
100g Taro, sliced (3.5 oz) (net weight)
30g Burdock Root (1.1 oz)

½ Aburaage, thin deep-fried tofu
70g Shimeji Mushrooms or substitute: shiitake or maitake (2.5 oz)
1 Napa Cabbage Leaf

1 Long Green Onion, chopped

700ml Water (2.96 cups)
20g Niboshi, dried baby sardines with head and stomach removed (0.7 oz)
Miso (Approx. 30g/1.1 oz)

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<材料>2人分
だんご
小麦粉(中力粉):100g(薄力粉50g強力粉50gでも良い)
水:60ml
塩ひとつまみ

鶏もも肉(皮なし):1/2枚(120g)
(一口大)(豚肉でも可)
●大根(7㎜厚さ):80g
●人参(7㎜厚さ):35g
●里芋(7㎜厚さ):100g(正味)
●ごぼう(大きめの笹がき):30g

●油揚げ:1/2枚
●しめじ(椎茸 舞茸でも可):70g
●白菜:1枚

●長ねぎ(小口切り):細めのもの1本

水:700ml
煮干し:20g(頭と腹わた除いて)
みそ:約30g

rated:

http://www.youtube.com/watch?v=-rqZN0rhSRQ

  1. Cooking with Dog January 25, 2015 at 9:36 pm

    It’ll be fun to stretch the dango! (^^) Chef visited Oita Prefecture,
    Kyushu last year and her friend taught her this local dish, Dango-jiru.
    Alternatively, sliced pork is used instead of chicken or the broth is
    seasoned with soy sauce instead of miso. Konnyaku or konjac is also a
    popular ingredient in this recipe. You can add yuzukosho, yuzu citrus chili
    paste or shichimi, mixed chili powder to taste! だんごを伸ばすのはとっても楽しいですよ!(^^)
    昨年大分に行った時に友達に郷土料理のだんご汁教わりました。鶏肉の代わりに豚肉を入れたり、味噌の代わり醤油で味付けする場合もあります。またコンニャクもよく使います。お好みで柚子胡椒や七味唐辛子を加えてください!

  2. SKYia January 25, 2015 at 9:36 pm

    There are half of the Dragon Ball character’s names in this recipe :)

  3. bluexqueen January 25, 2015 at 9:36 pm

    Who felt their earlobe(s)?

  4. KE4VVF January 25, 2015 at 9:36 pm

    Here in the Southern US they make similar noodles. They are rolled and cut
    the same width as yours. They are cooked in thickened chicken soup and are
    called dumplings.

  5. Karl Marquez January 25, 2015 at 9:36 pm

    I LOL’D SO HARD when he said “OOPS!” Adorable!

  6. Mkgin22 January 25, 2015 at 9:36 pm

    Francis, you look damn sexy

  7. FrozenEden January 25, 2015 at 9:36 pm

    When my mom prepares burdock root, she normally takes the skin off. I’ve
    noticed if she doesn’t and she goes to wash it, lots of brown-sooty stuff
    comes off. Is it okay to eat the peel?

  8. Eunice Loveletter January 25, 2015 at 9:36 pm

    ‘To Japanese, when you say soft, it says yellow?’ What do you mean?

  9. nameofthepen January 25, 2015 at 9:36 pm

    Chef is looking absolutely wonderful these days! And I like her new hair
    style a lot.

  10. twi January 25, 2015 at 9:36 pm

    Did I miss something or shouldn’t this be called Chicken and Vegetable
    Soup? I don’t see any pork :(

  11. themanamamamama January 25, 2015 at 9:36 pm

    美味しそうですね〜。根菜たっぷりであったまりますね。これは是非作ってみたいです。煮干しでなくてもきっとおいしいですよね?

  12. conejitoasesinoOG January 25, 2015 at 9:36 pm

    Chef is so adorable! I wanna marry her!

  13. Jigoku Shoujo January 25, 2015 at 9:36 pm

    I swear, I could watch Chef cook all day! (・ω・)ノ Who’s with me?

  14. Megumi Cochran January 25, 2015 at 9:36 pm

    Okay, I want to make this soon! It’s like udon, miso soup, and hot pot had
    a delicious baby. Thank you :)

  15. Kagome6691 January 25, 2015 at 9:36 pm

    Red or white miso?

  16. Lucy Dalziel January 25, 2015 at 9:36 pm

    Please show Francis getting a treat sometime. ^^ He’s been such a good boy
    all these episodes.

  17. Carusa Cientocinco January 25, 2015 at 9:36 pm

    Oh,you’re so pretty with your new look <3
    AND OBVIOUS FRANCIS TOO

  18. noborikawa akio January 25, 2015 at 9:36 pm

    ##### Cooking with Dog さんの 大分郷土料理だんご汁の作り方 ##### 共有させていただきます。
    I wanna eat !! だんごと言っても、うどん状だんごです。埼玉郷土料理ほうとうも同じだナ^^
    2015/01/24 に公開
    だんご
    小麦粉(中力粉):100g(薄力粉50g強力粉50gでも良い)
    水:60ml
    塩ひとつまみ

    鶏もも肉(皮なし):1/2枚(120g)
    (一口大)(豚肉でも可)
    ●大根(7㎜厚さ):80g
    ●人参(7㎜厚さ):35g
    ●里芋(7㎜厚さ):100g(正味)
    ●ごぼう(大きめの笹がき):30g

    ●油揚げ:1/2枚
    ●しめじ(椎茸 舞茸でも可):70g
    ●白菜:1枚

    ●長ねぎ(小口切り):細めのもの1本

    水:700ml
    煮干し:20g(頭と腹わた除いて)
    みそ:約30g

    How to Make Dango-jiru (serves 2)
    100g All Purpose Flour (3.5 oz)
    60ml Water (2.0 fl oz)
    A pinch of Salt

    120g Skinless Chicken Thigh, cut into bite-size pieces (4.2 oz)
    80g Daikon Radish, sliced (2.8 oz)
    35g Carrot, sliced (1.2 oz)
    100g Taro, sliced (3.5 oz) (net weight)
    30g Burdock Root (1.1 oz)

    ½ Aburaage, thin deep-fried tofu
    70g Shimeji Mushrooms or substitute: shiitake or maitake (2.5 oz)
    1 Napa Cabbage Leaf

    1 Long Green Onion, chopped

    700ml Water (2.96 cups)
    20g Niboshi, dried baby sardines with head and stomach removed (0.7 oz)
    Miso (Approx. 30g/1.1 oz)
    <材料>2人分

  19. FoodishBeauty January 25, 2015 at 9:36 pm

    So light yet warning, can’t wait to try this one out myself! 

  20. Donald Burr January 25, 2015 at 9:36 pm

    Interesting… I always thought that dango was made with rice flour?

  21. Avril Do January 25, 2015 at 9:36 pm

    Make something for Francis!!! =D

  22. HanakoFujita January 25, 2015 at 9:36 pm

    2:59 I hate it when vegetables don’t do what you ask.. :/

  23. 123haninhk January 25, 2015 at 9:36 pm

    “Ooops!” Said it the same time with the narrator!

  24. SelliTheCookie January 25, 2015 at 9:36 pm

    How many people felt their earlobe when Francis said the perfect dough
    softness feels like one? XD

  25. Andreia Ota January 25, 2015 at 9:36 pm

    OMG OMG OMG. This used to be my grandmother’s signature dish. Unfortunately
    she past away 1 year before I was born. But my mun and aunties kept the
    tradition and used to make it all the time during winter. But I had
    forgotten about it, cause I moved to Australia 10 years ago from Brazil.
    But all my grandparents are Japanese. Yummy! Thank you for sharing!