curry one-pot

In Japan, most one-pot dishes are prepared at the table in an electric one-pot cooker. When the ingredients are ready to eat, each person serves himself or herself from the pot. Then the remaining ingredients are gradually added and cooked in the same manner.

• u.s.
• metric

ingredients:

• 18 ounces boneless chicken thigh
• 1 block tofu
• 10 1/2 ounces napa cabbage
• (Chinese cabbage)
• 1 long green onion or leek
• 4 ounces or 1/2 carrot
• 2 4/5 ounces solid curry blocks
• 1 tablespoon soy sauce
• 5 cups bonito soup stock
• You can also add your favorite ingredients (e.g., onions, shiitake mushrooms, konnyaku, cooked thick white noodles (udon))).

step 1:

Cut the chicken into bite-size pieces.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite-sized pieces.

step 3:

Slice the green onion (or leek) diagonally into 2 in. pieces. Peel the carrot and cut into 1/4 in. slices.

step 4:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 5:

Boil the bonito soup stock. After boiling, add the solid curry blocks and the soy sauce.

step 6:

Add half of the chicken, vegetables and tofu to the soup. Cover and cook for 10 minutes.