Soft Chicken Katsu Curry (Easy To Eat) Recipe by 株式会社ふくなお
Cooking Instructions 1 Finely chop the onion and carrot. 2 Sauté the chopped onion and carrot in oil until softened, then add water. 3 Once it comes to a boil, skim off any foam and turn off the heat. 4 Add the chicken bouillon and curry roux to the pot, mix well, then simmer over low heat to make a curry sauce suitable for both regular and soft diets. 5 Heat the chicken fritter according to the needs of the person eating. (Bake: 400°F (200°C) with 90% humidity for 13 minutes, or steam at 194°F (90°C) for 15 minutes.) 6 Steam the chopped green vegetable for 5–7 minutes, and steam the sliced egg substitute or soft-cooked egg for 10 minutes. 7 If you want the green vegetable even softer, cook it in 1/2 cup water (100 ml) with 0.02 oz (0.5 g) chicken bouillon for 5–7 minutes. 8 Serve the rice on a plate, pour the curry sauce over it, and top with the chicken fritter and steamed vegetables (from steps 5 and 6, or 7). 1 Finely chop the onion and carrot. 1 Finely chop the onion and carrot. 2 Sauté the chopped onion and carrot in oil until softened, then add water. 2 Sauté the chopped onion and carrot in oil until softened, then add water. 3 Once it comes to a boil, skim off any foam and turn off the heat. 3 Once it comes to a boil, skim off any foam and turn off the heat. 4 Add the chicken bouillon and curry roux to the pot, mix well, then simmer over low heat to make a curry sauce suitable for both regular and soft diets. 4 Add the chicken bouillon and curry roux to the pot, mix well, then simmer over low heat to make a curry sauce suitable for both regular and soft diets. 5 Heat the chicken fritter according to the needs of the person eating. (Bake: 400°F (200°C) with 90% humidity for 13 minutes, or steam at 194°F (90°C) for 15 minutes.) 5 Heat the chicken fritter according to the needs of the person eating. (Bake: 400°F (200°C) with 90% humidity for 13 minutes, or steam at 194°F (90°C) for 15 minutes.) 6 Steam the chopped green vegetable for 5–7 minutes, and steam the sliced egg substitute or soft-cooked egg for 10 minutes. 6 Steam the chopped green vegetable for 5–7 minutes, and steam the sliced egg substitute or soft-cooked egg for 10 minutes. 7 If you want the green vegetable even softer, cook it in 1/2 cup water (100 ml) with 0.02 oz (0.5 g) chicken bouillon for 5–7 minutes. 7 If you want the green vegetable even softer, cook it in 1/2 cup water (100 ml) with 0.02 oz (0.5 g) chicken bouillon for 5–7 minutes. 8 Serve the rice on a plate, pour the curry sauce over it, and top with the chicken fritter and steamed vegetables (from steps 5 and 6, or 7). 8 Serve the rice on a plate, pour the curry sauce over it, and top with the chicken fritter and steamed vegetables (from steps 5 and 6, or 7). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Restaurant Style Paneer Butter Masala Shrimp with Black Bean Sauce Cabbage with Beef Holiday Cranberry Sauce Homemade Cinnamon Rolls Restaurant Style Paneer Butter Masala Shrimp with Black Bean Sauce Cabbage with Beef Holiday Cranberry Sauce Homemade Cinnamon Rolls Fried Pompano How to make Simple Takoyaki LalSaagDalma LAAL SAAG / BHAJI Carrot tomato soup Coffee with custard Sweet Potatoes in Milk Butter Chakli Bhel Spinach & potatoes dry curry (sabji) PERI PERI PASTA.. Fried Pompano How to make Simple Takoyaki LalSaagDalma LAAL SAAG / BHAJI Carrot tomato soup Coffee with custard Sweet Potatoes in Milk Butter Chakli Bhel Spinach & potatoes dry curry (sabji) PERI PERI PASTA..