Japanese Curry Set

Sauté the yellow onion in oil until golden brown.

Add TUMIX®, carrot and water. Once it boils, reduce heat to low.

Add potatoes, apples puree, garam masala, curry powder and salt.

Simmer until carrots and potatoes are cooked.

To prepare the roux, melt butter, then add flour, tomato sauce, Lea & Perrins sauce and AJI-SHIO®.

Combine gravy with the roux, stirring well.

Pour mixture back into the pot and stir until thickens.

Finally, add green beans and stir until well combined. Remove from heat and sprinkle in Pal Sweet®. Ready to serve.

Sprinkle AJI-SHIO® and salt on the chicken breast.

Coat the chicken with wheat flour, then dip in beaten egg, and finally coat with breadcrumbs. Press lightly to ensure the breadcrumbs adhere well.

Bake in the oven at 180°C for 15-20 minutes, turning the chicken halfway through, until fully cooked.

Let the chicken rest for a few minutes to keep it juicy.

Slice the chicken katsu and serve with sliced ​​cabbage and Japanese curry.

Combine water, soy sauce, TUMIX® and salt. Bring to a boil over medium heat, then add wakame.

Reduce heat and slowly pour in beaten egg in a thin stream. Stir gently to create soft ribbons of egg.

Garnish with sliced ​​green onions. Serve hot.