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Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles
Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles

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The ingredients needed to make Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles:
  1. Prepare 1 clove garlic
  2. Take 1 ginger past small table spoon
  3. You need 1 tomato puree small table spoon of this
  4. You need 1 small paprika powder spoon full
  5. Prepare 1 lemon juice
  6. You need chilli past small spoon full
  7. Use 1 thai sweet chilli sauce small spoon full
  8. Get 1 kikkomen less salt soy sauce small spoon of this
  9. Prepare 1 horseridish past small spoon of this
  10. Use 1 dice small onion
  11. Get 6 small mushrooms wash please be for use
  12. Use 5 szechaun style spice spring rolls
  13. Use 1 spoon full of gekkeikan sake
Steps to make Japanese poach smoke haddock in katsu curry past and teriyaki sauce gekkeikan dry sake fine egg noodles:
  1. Poach smoke haddock fillets for 10 15 mins in katsu curry sauce
  2. Than put teriyaki sauce in kikkomen less salt soy sauce
  3. And thai sweet chilli sauce chilli past ginger tomato puree
  4. Lemon juice smoke paprika powder in mushrooms
  5. Horesridish onions peas mushrooms cook all ingredients
  6. Cook for 5mins then put fine egg noodles in for about 5mins
  7. Then serve hot pour over the smoke haddock
  8. Fine egg noodle finsh
  9. Enjoy my home made japanese meal
  10. I us vegetable oil pure repseed oil

Top tip for making Wagamama chicken katsu curry. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe. A hearty, mildly spicy main meal best served with rice. Origins of Japanese curry Curry came to Japan from India via British military officers, which is why Katsu curry doesn't really resemble a traditional one. How to make the crispiest chicken escalope Our Chicken Katsu uses dried panko breadcrumbs.

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