Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles is something that I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we have to prepare a few ingredients. You can have japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles:
- Make ready 1 clove garlic
- Make ready 1 ginger past small table spoon
- Get 1 tomato puree small table spoon of this
- Make ready 1 small paprika powder spoon full
- Make ready 1 lemon juice
- Get chilli past small spoon full
- Take 1 thai sweet chilli sauce small spoon full
- Make ready 1 kikkomen less salt soy sauce small spoon of this
- Take 1 horseridish past small spoon of this
- Get 1 dice small onion
- Get 6 small mushrooms wash please be for use
- Make ready 5 szechaun style spice spring rolls
- Prepare 1 spoon full of gekkeikan sake
Japanese curry sauce is a versatile ingredient and can be used in just about any savoury dish to make a curry flavoured version. Click through the other tabs to learn more about Japanese. In a saucepan, make the sauce by combining the concentrate with the water and boiling until reduced to the consistency of thick cream. While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.
Steps to make Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles:
- Poach smoke haddock fillets for 10 15 mins in katsu curry sauce
- Than put teriyaki sauce in kikkomen less salt soy sauce
- And thai sweet chilli sauce chilli past ginger tomato puree
- Lemon juice smoke paprika powder in mushrooms
- Horesridish onions peas mushrooms cook all ingredients
- Cook for 5mins then put fine egg noodles in for about 5mins
- Then serve hot pour over the smoke haddock
- Fine egg noodle finsh
- Enjoy my home made japanese meal
- I us vegetable oil pure repseed oil
In a saucepan, make the sauce by combining the concentrate with the water and boiling until reduced to the consistency of thick cream. While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs. When the fish is ready, add the lemon juice and coriander. Experience extraordinary Japanese flavours with our delicious Katsu curry kit. This classic restaurant favourite is packed full of flavour.
So that’s going to wrap it up for this special food japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
