Mizutaki Kojiro (Transport )

＜Name: Chopped chicken thighs / Ingredients: chicken meat [Solid soup 1] Name: red chicken extract [Solid soup 2] Name: chicken white hot extract / Ingredients: chicken white hot extract, sake, root kelp (Hidaka), salt, agar [Special sauce] Name: vinegar soy sauce / Ingredients: brewed soy sauce, brewed vinegar, root kelp, kabosu (type of citrus fruit juice) [Special tsukune] Name: fluffy chicken tsukune / Ingredients: chicken, egg, yam, chicken cartilage, potato starch, sake, ginger, soy sauce, sugar, salt, truffle, truffle oil [Dried noodles] Name: ultra-thin Chinese noodles / Ingredients: wheat flour, salt, wheat protein, brine, V.B2 [White rice] Name: rice [Tategi] Name: Tategi / Ingredients Chili pepper 100% (processed in Japan)
Contains chicken, egg, soybean, wheat
Please consume within the same day after arrival.
Refrigerated (below 10℃)
Koutaro Asakura, 2-10-16 Takaido Higashi, Suginami-ku, Tokyo

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(Ingredients to be prepared in advance)
Sliced cabbage
Sliced green onion
Enoki mushroom
Maroney
Fu (wheat gluten)
Tofu
Garland chrysanthemum and other ingredients of your choice
Salt
Rice, raw egg (about 1 egg for 2 people), chopped nori seaweed (for zosui)

Description of the set
Vinegar and soy sauce
Chicken
Chicken - Tategi
Truffle tsukune
Bouillon
Ramen noodles
The color of the truffle tsukune may vary depending on the individual truffle. Please be forewarned.

How to prepare Mizutaki
1. Boil water in a pot.
　Bring 850ml of water to a boil. 2.

Add bouillon.
The bouillon can be removed easily by lightly boiling the water.
　Be careful not to burn yourself by splashing the water. 3.

3. Mix well.
　Since the bottom of the pan tends to burn, mix well to dissolve the bouillon.

4. Add the chicken.
　After the bouillon has melted, add the chicken to the pot.
　When the chicken is warm, serve it as soon as possible.
　If you overcook it, it will become tough.
　Remove any lye with a ladle.

5. Add the tsukune.
　Use a teaspoon to cut the tsukune into bite-sized pieces and place them in the pot.
　Cook for about 3 minutes.
　Do not overcook it or the flavor will be lost.
　If you overcook it, it will lose its flavor. When you eat it, put it in a bowl of soup instead of using vinegar and soy sauce to enjoy the aroma. 6.

6. Add the ingredients you have prepared and finish.
　Add all the ingredients to the soup and finish when it is cooked.
　Remove the soup to a small plate, add a pinch of salt, and enjoy the soup.
　Serve the ingredients with vinegar and soy sauce with tategoi if you like.

[How to make the closing ramen
For best results, boil the noodles for 30 seconds before adding them.

　Add the noodles
　When you have finished eating the ingredients, bring the soup to a boil again and add the pre-boiled noodles.
　Add salt or vinegar and soy sauce to the soup and serve as you like.
　It takes about 1 minute to 1 minute and 30 seconds after adding the noodles.

How to make the rice porridge at the end
Bring the soup to a boil.
　Remove enough of the soup to show at the bottom of the pot and bring to a boil.

Add the rice.
　Put the rice into the boiling soup and break it up with the back of a ladle.

3. Add the beaten egg.
　When the rice is cooked and the soup has thickened, add the beaten egg.

4. Turn off the heat and stir.
　Before the egg hardens, turn off the heat and mix slowly with a ladle.

Serve the rice porridge with a little vinegar and soy sauce.