Tuesday, April 5, 2011

Japanese Curry

This is a recipe from "Chef Dru" -- my sister and guest for today. The photo below has chicken, eggplant, onion and mushrooms. The curry level is hot, but not burning. It is a very tasty and fragrant dish. I would use a good Garam Masala spice.
*Chicken and/or vegetables to serve number of people (Or whatever meat or vegetable you choose such as eggplant, mushrooms, spinach, hamburger, pork, beef, shrimp, crabcakes, fish, omelet) Cook as desired: shredded, fried, breaded - in Okinawa it is usually fried
*Cooked rice to serve # of people-1/2 to 1-cup of rice per serving
*1 medium onion thinly sliced caramelized in oil just prior to beginning the roux.
*Ingredients for Roux (see below)
*Shredded cheese, if desired.

To prepare recipe in Photo:
Begin by preparing the rice.
Preheat oven to 350 degrees. Cut 1.25 pounds of boneless-skinless chicken breast into 2” pieces and dip in 1/4 c. flour mixed with salt and pepper and cinnamon, then in 2 eggs (scrambled with a little water) and finally in 1 cup Panko bread crumbs. Fry in 1-2 Tbsp. olive oil until partially done turning just once until crispy (will not be cooked through. Transfer to an oven safe pan with cover or put foil over. Put in oven to finish cooking while you make the roux.

Eggplant - cut one small eggplant into large jullienne strips, dip in the flour and fry in olive oil until cooked, but still firm, place in oven proof pan and cover to keep warm.
Mushrooms - slice and fry 8 oz baby portebellas in olive oil until browned, place next to eggplant in the pan and keep warm.
Onion - thinly slice and fry in oil until translucent and just a touch of brown
Keep all vegetables in separate piles in a covered oven-proof pan and place in oven until ready to serve.

* 3 tablespoons butter
* 1/4 cup flour
* 3 tablespoons garam masala (or curry powder)
   Dru used 2 Tblsp garam masala +1 Tblsp of CoCo’s curry
* Freshly ground black pepper and salt to taste
* 1 tablespoons ketchup (or tomato paste)
* 1 tablespoons tonkatsu sauce (or Worcestershire sauce)
* 1/2 teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy or eliminate it altogether if you are serving this to young children)

Melt the butter in same pan, when melted add the flour then spices stir in the ketchup and tonkatsu or Worcestershire sauce until aromatic. After the roux becomes a bit crumbly slowly add 3-4 cups of water and whisk to smooth. Cook until hot and a bit thickened. It will resemble a medium thick brown gravy.

To serve:

Put rice on half of the plate, line chicken and eggplant along the edge of rice, add mushrooms and onions on other half of plate then ladle roux gravy over the onions and mushrooms. As you eat, mix the rice and roux and dip the chicken into that lovely, fragrant gravy!


Easy Garam Masala
"This recipe produces a quick version of Garam Masala, the aromatic blend of spices often used in Indian cooking."
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

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