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
Music courtesy of Audio Network
![post-title](https://i.ytimg.com/vi/-rqZN0rhSRQ/hqdefault.jpg)