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1
Heat a frying pan over medium heat with oil and add minced onions, garlic, ginger, and red peppers.
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2
Add granulated konbu dashi stock after the oil has coated everything, and saute.
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3
Medium heat: Once the onions have become transparent and softened, add chicken cut into bite-sized pieces and saute.
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4
I used breast meat this time, but feel free to use your favorite chicken cuts.
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5
Medium heat: Once the outside of the chicken has turned white, add bamboo cut into bite-sized pieces and lightly saute.
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6
It is easy to use boiled bamboo, but feel free to precook the bamboo if you like.
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7
Strong heat: Once the bamboo is also coated in the oil, add a little more broth to cover the pot contents, and boil.
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8
You can use store-bought broth such as mentsuyu noodle sauce, etc.
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9
Use something with a light flavor.
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10
Strong heat Medium heat: Bring to a boil and skim the scum thoroughly.
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11
After removing the scum, boil over medium heat for about 5 minutes.
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12
Medium heat: Mixed kneaded and grated sesame, and mix in while boiling.
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13
Add in the roux.
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14
The sesame will help thicken and will supplement the broth, so use a little less roux than indicated on the box.
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15
Please keep an eye on it depending on the type of roux used.
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16
Sprinkle toasted sesame right before eating, and it is done.
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17
Using red chili oil in place of Tabasco sauce is also delicious!
