Ingredients:
1 zucchini
A pinch of salt
1 teaspoon sesame oil
A small amount of chili oil
Instructions:
① Wrap the zucchini in plastic wrap and place it on a heatproof dish. Heat in a 600W microwave for 1 minute and 30 seconds, then flip it over and heat again for another 1 minute and 30 seconds.
② Once it has cooled slightly, remove the plastic wrap and remove the stem.
③ Cut the zucchini lengthwise into 6 equal pieces.
④ Drizzle with salt, sesame oil, and chili oil in that order. Enjoy!
Ingredients (for 1 serving)
* 1 bell pepper
* 1/4 paprika
* 1/3 teaspoon curry powder
* 50cc water
Instructions
1) Cut the bell pepper and paprika into 5mm wide strips. Place them in a frying pan with the water, cover, and heat over medium heat.
*Use any leftover sauce from when you made the main dish.
2) Once boiling, stir with a rubber spatula to reduce the liquid, then coat with the curry powder.
[Ingredients for 3-4 servings]
* Taro root: 8
* Chicken thigh: 1
* Green beans: 4
<Braising liquid>
* Dashi stock: 250-300ml
* Sake: 3 tablespoons
* Mirin: 2 tablespoons
* Sugar: 3 tablespoons
* Soy sauce: 3 tablespoons
[Preparation]
* Peel the taro roots and cut them into bite-sized pieces. Place them in a pot, add enough water to cover, and boil until a bamboo skewer can easily pierce them. Drain the water.
* Cut the chicken thigh into bite-sized pieces.
* Quickly blanch the green beans in boiling water with a pinch of salt (not included in the ingredients list), then transfer to cold water. Once cooled, cut off the stems and cut into three equal lengths.
[Instructions]
1. Add the taro roots and the ingredients for the <Braising liquid> to a pot and bring to a boil over high heat. Once boiling, add the chicken thighs, cover with a lid, and simmer over low to medium heat for 40-50 minutes until the broth is reduced (adjust the amount of broth so that the taro is submerged).
2. Serve (1) in a bowl and sprinkle with green beans.
