This Japanese curry is exceptionally easy to make, and except for the Japanese curry powder, the ingredients are easily found in grocery stores.
This is a type of scattered sushi, please click here to read about this recipe! Scattered sushi and scattered life was the sort of evening we had. Mr. Tess was packing—involved some laundry (of course), searching for keys (oc in [my version of] textspeak), fixing the sink spray-hose thing-y which I don’t use (it has…
I’ve had a package of mochiko (sweet rice flour) in my cupboard for months. I think I bought it to make crispy rice crackers, but the recipe in my book called for joshinko. So off I went then to buy the correct flour, and until beginning Ella’s Challenge the package has sat, neglected at the back of the shelf.
The name of this soup literally means “onboard boat,” indicating that it was made on fishing boats. Today, however, fish is caught on large factory-size boats that spend weeks out on the open seas. The fish are caught, cleaned, and frozen right on board, making it possible to haul in big volumes at relatively low costs. This soup can be made with fish scraps (from other meals), or with cheaper fish—Ms. Shimbo specifies mackerel, but suggests salmon can be used for a less “fishy” taste.
Rice congee is rice porridge eaten in many Asian countries where rice is the major grain. It was a poor man’s dish meant to make a little rice go a long way by adding liquid and vegetables, though in many cultures it has become a comfort food. There are three variations in Japan: okayu (お粥), ojiya (おじや), and zosui (雑炊). For zosui the rice is washed to remove the surface starch before adding it to the broth, resulting in a clean and light texture. Zosui is traditionally bland, made with dashi, rice, some vegetables, and sometimes tofu, or a little chicken or seafood. In this recipe, black pepper, Layu, mitsuba, and chopped peanuts are condiments.