Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
60 min
Instructions
Step 1
Rub the chicken with 1 tablespoon of olive oil and 1/2 packet of Kayanoya Original Vegetable Stock Powder, place in a plastic bag, and leave in the refrigerator overnight.
Step 2
Season the vegetables with the remaining vegetable stock powder, 2 tablespoons of olive oil, white pepper and black pepper, and place in a casserole dish.
Step 3
Heat 1 tablespoon of olive oil in a frying pan, cook chicken until the skin is browned, then add to vegetables.
Step 4
While the frying pan is still hot, stir in the white wine, pour over chicken and vegetables, then bake in an oven at 355° F for 40 minutes.
