Steps

1. Trim the roots off 4 packs of enoki mushrooms.
   🕒 00:28
2. Cut the trimmed enoki mushrooms into three equal portions.
   🕒 00:34
3. Add 400g of ground chicken thigh to a frying pan without any oil.
   🕒 01:13
4. Once the chicken is cooked, season with salt and pepper to taste.
   🕒 01:28
5. When the ground chicken is about 70% cooked, break it up into small pieces with a wooden spatula.
   🕒 01:48
6. Lower the heat to low and add [A] 100ml soy sauce, 100ml mirin (sweet rice wine), and 100ml cooking sake (rice wine).
   🕒 02:04
7. Bring to a light boil to evaporate the alcohol.
   🕒 02:18
8. Add 2 tbsp of Agodashi (4x concentrated).
   🕒 02:24
9. Add a pinch of grated ginger and 2 tbsp brown sugar.
   🕒 02:30
10. Dissolve the ginger and brown sugar while thoroughly evaporating the alcohol.
    🕒 02:58
11. Once the liquid is boiling, add all the chopped enoki mushrooms and mix well.
    🕒 03:06
12. Simmer until the enoki mushrooms release their liquid and the mixture thickens.
    🕒 03:39
13. Lower the heat to low and taste. [Key Tip!] To ensure it keeps well in the refrigerator, make the seasoning slightly on the stronger side.
    🕒 03:51
14. Add 1 tbsp vinegar and mix.
    🕒 04:04
15. Increase the heat again and bring to a boil to evaporate the sourness of the vinegar. [Key Tip!] Adding vinegar tightens the flavors and makes it even more delicious.
    🕒 04:14
16. The Soboro Nameko is complete. Let it cool to room temperature, then transfer to a storage container and chill in the refrigerator for 2-3 hours for the flavors to meld and become even more delicious.
    🕒 04:26