Family Dinner

Japanese Soup Curry – Cooking at Clark Towers


First of all I hope you had a wonderful holiday!
update – I wrote this over a week ago but post it today for you!

Yes, I know you know this is one of my daughters recipes; I do that sometimes. Although I had the free week last week and I should have spent time making new recipes. I failed and spent 3 days making cookies. For whom exactly I am not entirely sure. I’ve canceled the Christmas party and I’m not going to an office with co-workers so it looks like there will be cookies in the freezer for sometime now. The advantage was that I hung out with two of my favorite kids and laughed a lot while decorating cookies and eating chocolate martinis on a school night.

Are you ready for Christmas next weekend? I go with a clear why not. We have a tree, it is decorated and I ordered the Christmas rib just last night to take Thursday. Oh and there are gifts wrapped under the tree and the crowns I ordered from Williams Sonoma have arrived. No matter if I’m planning a million things or just flying it, it always turns out to be a great day.

This week will be spent overseeing what I need for Christmas breakfast and Christmas lunch. Christmas Eve is usually spent playing and I don’t see the need to change anything now. I do know that if we order the local pizza and Chinese places in the city ask everyone to pre-order and they will do their best.

Back to the supper made by Abbi. She went to an Asian market in Worcester, MA for some of the ingredients. Hopefully you have an Asian market near you. Our usual is about 35 minutes away but I love it. She spent a lot of time frying things and decided that when she did it again, she would rather peel, slice and slice and then roast everything in the oven. So if you want to check this out, consider this note. Roasted vegetables are delicious, better for you and mostly handmade so it’s a win-win.

Note:

Su-age is basically lightning frying without covering any flour or batter. Su means natural or uncoated in this case and age (pronounced a-geh) means deep fried. The cooking time varies from 30 seconds (doril peppers) to 3 minutes (potatoes).

This traditional Japanese cooking technique is used to preserve or intensify the original flavors, vibrant colors and shapes of ingredients.

Japanese Soup Care

dclarkabal

A lighter take on your idea of ​​curry

For Soup Care

  • 2 carrots cut into small pieces
  • 1 rip celery dice
  • 1 cepo dice
  • 3 garlic cloves pikita
  • 2 spoon grated ginger fresh
  • 4 bone-in skin-on cock thighs
  • kosher salt and freshly ground black pepper
  • 1/2 spoon olive oil extra maiden
  • 1 spoon unsalted butter
  • 3 cups chicken broth / broth
  • 1 piece Japanese red curry
  • 1 spoon curry powder
  • 1 spoon garam masala
  • 1 spoon tomato paste
  • 1 spoon honey
  • 2 cups white rice

For “Older” Vegetables

  • 1 cup vegetable or canola oil
  • 1 rusty potato
  • 1/2 eggplant
  • sliced ​​lotus root
  • 1/2 cob or pumpkin

For Soup Care

  • Start the white rice on the stove or in a rice cooker.

  • Beat chicken with a paper towel to remove any moisture. Season with kosher salt and black pepper. Heat oil in a heavy bottom pot. Brown the chicken in portions, skin down first.

  • Add the chopped onion and butter to the pot. Jump until translucent, about 7-8 minutes.

  • Add the garlic and ginger and mix everything together. Skip for about 1 minute more.

  • Add 1 piece of Japanese curry rock, 1 tablespoon curry powder and 1 tablespoon garam masala. Stir to cover the onion mixture in the spices. Add 1 tablespoon of tomato paste and sauté until fragrant.

  • Gradually add half of the chicken broth, scraping the brown pieces on the bottom of the pot. Add the honey and stir to incorporate. Transfer the chicken back to the pot.

  • Add the carrots and the rest of the chicken broth. (We’ve added some leftover chicken sauce. You can also add mushrooms at this point.)

  • Bring to a boil, reduce to a boil. Boil for about 30-40 minutes, until the chicken is fully cooked and the carrots have softened.

For “Older” Vegetables

  • Lotus Root: Cut thinly and soak in water for about 10 minutes. If pre-cut, simply dry.

  • Kabocha / Pumpkin: cut thinly

  • Potato: cut into 6-8 wedges and soak in water for about 10 minutes to remove the starch.

  • Eggplant: Just before deep frying (otherwise it will change color), cut the eggplant into wedges and cut the skin side in a cross pattern. This creates a beautiful design and helps absorb more flavors.

  • Be sure to remove moisture from the vegetables with a paper towel before frying.

  • Add 1 cup of oil to a pan or saucepan. Deep fry the vegetables until they get a crisp, slightly brown color, and drain the excess oil on a paper towel or wire rack. Times vary depending on vegetable, the potatoes will take the longest.



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