Post on 17-Nov-2014
description
How to cook one with easy step-by-step.
Est. Duration = 20 minutes
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500g Chicken Breast, cut into bite sized pieces
2 tbsp vegetable oil 2 large onions, sliced into 1cm wedges 1 carrot, cut into bite sized pieces 2 large potatoes, cut into bite sized
pieces 4 boiled eggs 2 cloves garlic, crushed 1½ tbsp curry powder
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4 cups dashi stock 3 tbsp mirin 2 tbsp soy sauce
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Steamed Rice Cooked Udon noodles.
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Heat the vegetable oil in a large saucepan over medium heat. Add the chicken and cook for about 5 minutes or until cooked.
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Prepare the boiled egg in boiling water. Set aside.
In the same saucepan, add onion and sauté until soft. Remove from pan and set aside.
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Add garlic and curry powder to the pan and quickly stir-frying for 1 minute over medium heat.
Return the Chicken pieces and onion to the pan. Add dashi stock, mirin, soy sauce then cover with the lid. Bring to boil, reduce the heat to simmer until the chicken is cooked.
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Add carrots, potatoes and eggs and simmer for a further 15 minutes or until all the vegetables are tender.
Add carrots, potatoes and eggs and simmer for a further 15 minutes or until all the vegetables are tender.
Serve hot with the steamed rice or udon noodles.
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For more information about Japanese Food, please visit
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