Japanese Curry - Cuisine Magazine - From New Zealand to the World

Name: Japanese Curry - Cuisine Magazine - From New Zealand to the World
Ingredients: CURRY ROUX; 2 tablespoons neutral vegetable oil; 2 boneless chicken thighs, cut into bite-sized pieces; 2 onions, finely chopped; 1 garlic clove, chopped; 3cm fresh ginger, chopped; 1 stick celery, finely chopped; 1 carrot, grated; 1 apple, finely chopped or grated; 3 tablespoons curry powder; 240ml (8 fl oz) crushed tomatoes; 4 tablespoons plain flour; 600ml dashi (see recipe), chicken stock or dashi shojin; 2 potatoes, peeled and quartered; 1 tablespoon Worcestershire or tonkatsu sauce; 1 tablespoon malted or nutritional yeast; 1 tablespoon soy sauce; 2–3 teaspoons salt; SIDES; ½ eggplant (aubergine); ½ zucchini (courgette); ½ capsicum (pepper); 8 green beans; oil, for frying; cooked rice for 4 people; DASHI makes 1 litre (4 cups) dashi / preparation 5 mins / cook 15 mins / rest 40 mins - overnight; 1 litre (4 cups) water; 10g dried kombu, cut in half; 10g katsuobushi (dried bonito flakes)

www.cuisine.co.nz

DASHI There is nothing better than home-made dashi. The recipe may seem complicated at first, but it is actually simpler to make than western stocks. Powdered o

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Ingredients

CURRY ROUX
2 tablespoons neutral vegetable oil
2 boneless chicken thighs, cut into bite-sized pieces
2 onions, finely chopped
1 garlic clove, chopped
3cm fresh ginger, chopped
1 stick celery, finely chopped
1 carrot, grated
1 apple, finely chopped or grated
3 tablespoons curry powder
240ml (8 fl oz) crushed tomatoes
4 tablespoons plain flour
600ml dashi (see recipe), chicken stock or dashi shojin
2 potatoes, peeled and quartered
1 tablespoon Worcestershire or tonkatsu sauce
1 tablespoon malted or nutritional yeast
1 tablespoon soy sauce
2–3 teaspoons salt
SIDES
½ eggplant (aubergine)
½ zucchini (courgette)
½ capsicum (pepper)
8 green beans
oil, for frying
cooked rice for 4 people
DASHI makes 1 litre (4 cups) dashi / preparation 5 mins / cook 15 mins / rest 40 mins - overnight
1 litre (4 cups) water
10g dried kombu, cut in half
10g katsuobushi (dried bonito flakes)