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Large chicken fillets - 4
Fresh mushrooms - 4
Carrots - 2
Young leeks - 2
Bamboo shoots - 1 small can
Shallots - 2
Vegetable oil - 2 1/2 tbsp
Dashi - 1 cup
Mirin - 4 tbsp
Sugar - 2 tbsp
Light soy sauce- 4 tbsp


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Wipe the mushrooms with a clean damp cloth, then slice.
  • Scrape and slice the carrots into 1 cm slices.
  • Wash the leeks and cut on the diagonal into 3 cm pieces.
  • Drain the bamboo shoots. Trim and slice the shallots.
  • Heat the oil in a heavy based fry pan. Add the chcken pieces, carrots, leeks and bamboo shoots.
  • Saute for 2 to 3 minutes.
  • Add the dashi, mirin and sugar.
  • Simmer for 10 minutes. Reduce the heat and stir in the soy sauce.
  • Cook for a further 10 to 15 minutes. Stir in the mushrooms.
  • Cook until the mushrooms have warmed through.
  • Pour into a large serving dish and serve immediately.
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