Steamed Bioluminescent Jellyfish and Turnip

作り方

1. 1

   Thinly slice the bioluminescent jellyfish's umbrella and gently disentangle and braid the tentacles for decorative use. ここがポイント

2. 2

   Peel the turnips and slice them into 5mm thick rounds, and remove the base from shimeji mushrooms, separating them into small clusters.

3. 3

   Cut the chicken breast into bite-sized pieces and marinate in a mix of light soy sauce, mirin, dashi stock, and salt for about 10 minutes.

4. 4

   Lay the jellyfish umbrella in layers at the bottom of a steamer, then sequentially layer the turnip, shimeji, and marinated chicken on top.

5. 5

   Steam on high heat for about 15 minutes until the chicken is cooked, then decorate with jellyfish tentacles and scatter green onion to finish.