Cut the winter melon, onion, carrot, and chicken into bite-sized pieces.
Add the sesame oil and ginger into a frying pan, and turn on the heat to low. Fry the ginger until fragrant.
Add the chicken, and turn up the heat to medium. Stir-fry until both sides change colours.
When the colours have changed, add the vegetables. Briefly stir-fry until everything is coated with the oil.
Swirl in the sake, and mix briefly.
Add the ● ingredients, and bring to a boil. Skim off the scum, simmer for about 10 minutes over medium heat, and done!
It's also delicious to sprinkle on some black pepper or shichimi spice to your liking!
I garnished this dish with mitsuba This is also delicious!
When you are using chicken broth from boiled chicken (Recipe ID: 580163), substitute Weipa Chinese chicken stock paste and water with it.
Story Behind this Recipe
I rearranged this staple Japanese dish to suit my preferences. I made it so it's delicious served either warm or cold.
Please adjust the saltiness to your liking. Add green beans or green vegetables, which add a fresh burst of colour to the dish. If you have time, keep this dish in the pot for a while until it's cooled. The flavours will settle in and become even tastier.