Ingredients
- 15 g dried shiitake mushrooms
- 250 g white cabbage
- 1 carrot
- 2 cloves of garlic
- 150 g chicken breast
- 1 tbs oil
- 600 g udon
Seasoning:
- 3 tbs Japanese soy sauce
- 3 tbs dashi or chicken broth
- 2 tbs water
- 1 tbs oyster sauce
- pepper
Preparation
1. Mix all ingredients for the seasoning in a bowl, set aside. Soak mushrooms in water for approx. 10 minutes.
2. Clean the white cabbage and cut in small pieces. Peel the carrot, finely grate. Peel the garlic and cut finely. Cut the chicken into bite size. Mix garlic and chicken with the oil. Squeeze the mushrooms and finely cut them.
3. Heat the pan on highest level up to the roasting window, switch to a low level and roast the chicken-mix.
4. Add vegetables, mushrooms, udon and seasoning as well.
5. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 4 minutes in the vegetable area.
6. At the end of cooking time, mix everything thoroughly and season to taste with pepper.
This recipe has been tested and approved by AMC.
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