Toriniku to daizu no tomato nikomi（鶏肉と大豆のトマト煮込み）
What kind of dish is Toriniku to daizu no tomato nikomi?
tomato stew = tomato nikomi soy beans = daizu chicken = toriniku
This is a recipe for tomato stew using chicken thighs, soybeans, and canned tomatoes.
The sourness of tomatoes, the sweetness of soybeans, and the richness of chicken are all mixed together, making it very delicious. The menu is low in salt and healthy for the body☆*:.｡
Canned tomatoes come in two types: those that use whole tomatoes, and those that use diced tomatoes.
Canned diced tomatoes do not have seeds and are less acidic, making them ideal for dishes that do not require a long cooking time, while whole tomatoes are better for stews. I use crushed whole tomatoes in this recipe.
When making tomato nikomi (Japanese tomato stew), some people use fresh tomatoes, tomato juice, ketchup, or tomato puree.
(The type of ketchup or tomato juice used has a big impact on the flavor, so enjoy the different flavors.)
Cooking tips
- Remove excess fat (light yellow, mushy fat) and hard, white tendons from the chicken.
- Searing the chicken before simmering it prevents the components of deliciousness from escaping.
- Coating the chicken with flour gives the sauce a natural thickness and helps the ingredients blend better with the sauce.
- Sear the chicken until the surface is crispy.
- After frying the chicken, use the chicken fat remaining in the frying pan to fry the other ingredients.
NUTRITION FACTS of Chicken and Soybean tomato nikomi (Japanese tomato stew)
- 291 kcal
- Protein 19.2 g
- Fat 15.6 g
- Carb 17.8 g
- Salt Equivalent 1.5 g
INGREDIENTS for Chicken and Soybean tomato nikomi (Japanese tomato stew) (4SERVINGS)
- Chicken thighs 300g
- Salt 2g
- Pepper moderate amount
- Wheat flour 18g
- Olive oil 5g
- Onions 150g
- Garlic 6g
- Boiled soybeans 160g
- Canned tomato 400g
- ☆Water 400g
- ☆Sugar 2g
- ☆Consomme granules 6g
- ☆Dried Basil moderate amount
- Butter 5g
Chicken and Soybean tomato nikomi (Japanese tomato stew) COOKING INSTRUCTIONS
- Remove excess fat and tendons from the chicken thighs
- Rub salt and pepper into the chicken thighs
- Cut the chicken thighs into 30g pieces
- Lightly coat the chicken thighs with flour
- Fry the chicken skin side in a frying pan with olive oil.
- Fry until the surface of the chicken is crispy.
- Slice the onion and garlic
- Add the onion and garlic to the frying pan and fry over medium heat until the garlic is fragrant
- Wash the boiled soybeans
- Add the soybeans to the canned tomatoes and fry in the frying pan and fry for a few minutes
- Add water, sugar, consommé granules, and dried basil and simmer
- When it boils, add butter
- Simmer until it reaches your desired taste
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