This stew's perfect match of tomato and Japanese seasoning will make it a regular home menu item.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Cut chicken thigh and cabbage into easy to eat portions. Slice onion into 1 cm (1/3 inch) wedges. Slice eringi mushrooms in half and then into quarter wedges. Remove hard base of shimeji mushrooms and separate mushroom bunch. Thinly slice carrot into 5mm (1/10 inch) rings. Chop broccoli into small sprigs.
- Combine ingredients from (A) in a pot and bring to a boil. Place meat and vegetables in pot in order of time needed to cook (e.g. carrots first, broccoli last) and simmer until all ingredients are cooked through.