レトルトカレーで作る！カレーちゃんこ～伊勢ノ海部屋編～

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is higher in protein and fiber, while cottage cheese is more affordable.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar adds acidity without alcohol, while the sugar mix mimics sweetness.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be more economical.

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth is lower in calories, while the water mix is cost-effective.

Prepare dashi by simmering kombu and bonito flakes in water until fragrant, then strain.

Cut chicken into bite-sized pieces and season lightly with salt.

Heat sesame oil in a large pot over medium heat, then add ginger and garlic until fragrant.

Add chicken to the pot and cook until lightly browned, about 5 minutes.

Add chopped cabbage, daikon radish, and carrots to the pot, stirring to combine.

Pour in the dashi and bring to a gentle simmer.

Add tofu, mushrooms, soy sauce, mirin, and sake to the pot, stirring gently.

Simmer for 15-20 minutes until vegetables are tender and chicken is cooked through.

Add green onions and a splash of chili oil for heat, simmer for another 5 minutes.

Serve hot, allowing diners to customize with additional ingredients if desired.

Cooking Techniques

Spice Level:

Allergens