A Stir-Fry: dry curry!

11Nov09

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I kept catching a whiff of curry all morning, and I was afraid that my clothes were perfumed with the scent. I was a bit apprehensive about how strong the smell would be after heating the curry. My co-workers don’t have adventurous tastes, and mild as Japanese curry is, it does smell exotic. L. announced she brought in pumpkin cake for dessert and I realized that I didn’t smell like leftovers; it was the dessert! And no one complained about the stinky lunch. The Japanese spice mix has undertones of cinnamon and pumpkin pie spice!
(or maybe they were too polite to complain?)

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Tags: Japanese curry

Currying Flavor: Karei Raisu

09Nov09

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Curry on rice is almost a national dish of Japan—many eat it at least once a week. And why not: it’s delicious, easy to make with the widely available instant curry roux, can be made with a variety of ingredients, keeps well (even improves) as leftovers, and is inexpensive. It’s a meal I am fond of.

From The New York Times, 23 October, 2008
“Indian curry came to Japan from England,” explained Hiroko Shimbo, the Japanese chef and cookbook author. “Roux of course came from France.” It was only natural that someone would put them in the same dish, she added, then paused for a moment and laughed. “It’s perfect for Americans,” she said. “It’s a very American impulse to mix.”
a recipe from Hiroko Shimbo

Pages: 1 2 3

Filed under: Asian Influenced Food, Japanese Food, One Pot Cooking, Rice, Western Influenced food   |  2 Comments
Tags: Japanese curry

San Shoku Donburi: Three-Color Rice Bowl

26Aug09

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This is another donburi, a bowl of rice topped with soy-simmered finely ground chicken. It’s a recipe from one of my other Japanese cook books,
“Washoku – Recipes from the Japanese Home Kitchen.” I was inspired by the Washoku Warriors, a group of food-bloggers who are planning to cook through Elizabeth Andoh’s book. Their posts about [...]

Filed under: Gohanmono, Grilling and Pan-Frying, Rice, Yakimono, chicken   |  12 Comments
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Unagi Don

23Aug09

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Donburi is not quite a recipe, but more a method of serving a bowl of rice with a topping and a sauce. The most common toppings are tendon, katsudon,
and oyakodon. Note that “donburi” is frequently shortened to “don.”

Gyu Donburi:
Sweet Simmered Beef and Onion over Rice
Gyuniku, Gobo, Porucini Gohan:
Rice with Beef, Burdock, and Porcini Mushrooms
Kanitama-don:
Japanese Crab [...]

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Chirashizushi

03Jul09

≥^,^≤

Chirashi zushi is simply sushi rice in a bowl, decorated with toppings—chirashi means “to scatter things.” Tokyo-style chirashi zushi takes advantage of the abundant fish and seafood of available because of its closeness to the sea. You can thinly slice sashimi-quality fish such as tuna, flounder, salmon, sea bream, squid, octopus, or scallops. If you order this in a restaurant, you are likely to get a lot of fish because chefs will generally use abnormally-shaped fish that aren’t right for nigiri in the chirashi. A bargain tip for sampling a lot of different kinds of fish!

Filed under: Fish and Seafood, Japanese Food, Rice, Sushi   |  6 Comments
Tags: Chirashi Zushi, Japanese Cooking