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1
Before, this recipe called for a frying pan and a pot, but I've improved it so that you can make it in just one pot!
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2
Cut the potatoes and carrots into large pieces.
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3
Cut the chicken into pieces of even thickness.
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4
If using boned meat, insert the knife between the meat and the bone.
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5
To help reduce the cooking time, place Step 2 into a heat-resistant container, add vinegar, cover with plastic wrap, and microwave at 600W for 6-8 minutes.
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6
You don't have to cook everything through.
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7
Make the roux.
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8
Add the ingredients to the pot and cook on low-medium heat until the roux dissolves.
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9
Once dissolved add the water a little at a time to soften the roux.
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10
Once it's softened add the remaining water and the other ingredients.
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11
Add your microwaved vegetables from Step 3, together with the juice, to the pot from Step 5.
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12
Add the ingredients and simmer until the potatoes soften (about 5 minutes).
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13
Use salt and soy sauce to adjust the flavor, and garam masala to adjust the spiciness.
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14
You can substitute ichimi pepper or red pepper.
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15
Use chutney (left in the picture) to add sweetness, or substitute honey.
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16
You can find chutney in the curry corner of your supermarket for about 100 yen.
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17
Frozen is also okay.
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18
It definitely makes for a better flavor than honey!
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19
!
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20
Transfer the finished soup, potatoes, carrots, and chicken to a dish.
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21
Top with deep-fried vegetables or whatever fillings you like and it's complete.
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22
Let it sit for a half day to a full day and it'll become even more delicious.
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23
Make the soup in the morning, then all you have to do is fry the vegetables at night.
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24
Try adding a small amount of oyster sauce or fish sauce as a delicious hidden ingredient.
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25
I made naan bread in a toaster.
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26
I recommend adding melting cheese to the center before stretching out the bread, for cheese naan.
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27
Add rice, saffron, salt (a small amount of each) to your rice cooker to make saffron rice.
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28
Recommended fillings 1: Potatoes, carrots, weiners, shimeji mushrooms, chicken wings.
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29
Boil everything together.
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30
Pictured is a chunk of pork belly.
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31
Recommended fillings 2: Eggplant, lotus root (add after washing to remove scum), pumpkin, green pepper.
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32
Add the chicken wings, potatoes, and shimeji mushrooms to the bottom in a pyramid shape, and then pour the soup in.
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33
Then place the carrots, green peppers, eggplant, etc on top.
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34
Cut the egg vertically.
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35
Then add your pepper last for a restaurant-like feel.
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36
To eat, you can add the soup to rice.
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37
Or add rice to the soup.
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38
Or mix the filling in with the rice.
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39
There's lots of different ways to eat it, and all of them are good.
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40
If you have any soup left over you can use it the following day in a risotto, or with noodles.
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41
Enjoy this down to the last drop!
