![\"Curry](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2011\/08\/curry01-300x225.jpg\" "\\"Curry")
<\/p>\nWell, well, well.\u00a0 Someone’s been very naughty and neglectful of his blog, and I’m only feeling mildly apologetic.\u00a0 Still (much like every other time), I promise to be more passionate about updates from now on.\u00a0 Really.<\/p>\n
Let’s talk about “curry rice,” a Japanese (really!) take on a food quite different from traditional Japanese cuisine.\u00a0 Curry rice (\u30ab\u30ec\u30fc\u30e9\u30a4\u30b9) is the quintessential Japanese comfort food, a plate of white rice and a curry sauce with meat and veggies.\u00a0 This no doubt sounds surprising to those less familiar with Japan (I can hear some of your hearts screaming, “Isn’t it sushi!?”).
\nThe truth of the matter is that curries are comfort food for the English, as well, due to the fact that England once made India its bitch.\u00a0 When the English opened trade with Japan, they brought with them their take on curry, which proved to be immensely popular.\u00a0 Over the years, curry rice became such a staple of the Japanese family meal because of its flavor, ease, and cost-effective prep, that you could bank on eating at least once a week.\u00a0 Think of it in the way same way the American family (or at least mine did) grows up with spaghetti and meatballs once a week, with jarred sauce, and you’ll understand Japan’s similar bastardization (and fondness) of curry.<\/p>\n
Curry is made from a roux, which, in Japan, comes boxed and pre-made in the grocery store; recently, it’s in many American supermarkets, as well.\u00a0 Heat levels vary from mild to extra-freaking-hot, and those levels change between brand, so one company’s ‘medium’ might actually be more or less hot than another’s.\u00a0 The various roux all have differences in taste as well, although some are quite subtle, so it’s all about finding a brand you like and sticking with it.\u00a0 The basic things you add to the sauce are pork (or beef), carrots, potatoes, and onions.<\/p>\n
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Now, moving back to the spaghetti and meatballs example, a lot of Americans (at least growing up, this was my experience) don’t mess around with jarred sauce — they plop it out, heat it up, and plop it on pasta.\u00a0 This isn’t the case with curries in Japan; even if you use a boxed roux, you screw with it.\u00a0 You get in its grill and rearrange its face.\u00a0 By the time you’re ladling it onto your plate, you’ve given the flat-chested curry a pair of buoyant double-Ds.<\/p>\n
Following is my basic prep for curry, but in the summer I like to vary up the ingredients by swapping in veggies like eggplant and tomato, and I enjoy chicken just as much as I do pork.<\/p>\n
Bao’s Curry Rice 8.2 oz\/120 g curry sauce roux, any heat level (half of the big box, or all the smaller boxes) 3 cups steamed white rice, for serving<\/p>\n Heat the oil in a medium pot over medium-high heat.\u00a0 Add the chicken and stir-fry until it begins to brown; remove to a paper towel-lined plate.\u00a0 Add more oil if necessary, then add onions, carrots, and chili if using.\u00a0 Stir-fry until the vegetables soften and start to brown, about 5 minutes.\u00a0 Add garlic and ginger and stir-fry for one minute.<\/p>\n Return the chicken to the pot and add the stock, potatoes, and bay leaf.\u00a0 Bring to a boil, and then reduce heat and simmer until potatoes are tender, about 20 minutes, taking care to skim any fat off the surface of the water.\u00a0 When the potatoes are tender, remove the pot from the heat, break up the packaged roux, and add it to the pot.\u00a0 Stir carefully off the heat until the roux has completely dissolved and you have a curry sauce, about 2 minutes.\u00a0 Stir in ketchup and Worcestershire.<\/p>\n Return the pot to low heat, letting it simmer gently and stirring occasionally (do not let the bottom burn).\u00a0 After ten minutes, the sauce should have thickened up nicely.\u00a0 Taste!\u00a0 If you like it, brilliant, but this is the part where I adjust.\u00a0 I like a touch of sweetness in my curry (the boxes can be very one-dimensional), so I will add grated apple and a spoonful of honey to taste.\u00a0 Chocolate adds amazing depth if you have it, but make sure you taste the chocolate for sweetness before adding a little bit at a time.<\/p>\n After adjusting the flavors to taste, let simmer for five more minutes, then plate up!\u00a0 Scoop enough rice to take up half of the curry plate, then pool the curry in the other half.\u00a0 Eat with spoon and enjoy.<\/p>\n You’ll probably have leftovers (I usually do), and as I discovered, reheating the curry in its pot, adding milk to curry in a ratio of 3:1 and simmering for a few minutes creates a beautiful curry chowder.\u00a0 Toss in some blanched broccoli and you’ve got a delicious and warming meal.<\/p>\n","protected":false},"excerpt":{"rendered":" Well, well, well.\u00a0 Someone’s been very naughty and neglectful of his blog, and I’m only feeling mildly apologetic.\u00a0 Still (much like every other time), I promise to be more passionate about updates from now on.\u00a0 Really. Let’s talk about “curry … Continue reading
\n<\/span>Serves 4-6.<\/em><\/p>\n
\n1 lb boneless, skinless chicken thighs, trimmed of excess fat and cut into bite-sized pieces
\n1 large carrot or 2 small, peeled and cut into 1\/4″ disks
\n2 medium onions, sliced
\n1 small red chili, or a generous pinch red pepper flakes (optional)
\n1 clove garlic, minced
\n1, 1″ knob ginger, minced
\n2 medium potatoes, peeled and cut into bite-sized chunks
\n27 oz\/800 ml chicken stock or water
\n1 bay leaf
\n2 tbsp ketchup
\n2 tsp Worcestershire sauce
\nSemi-sweet or unsweetened chocolate (optional)
\nHoney (optional)
\n1 tbsp grated apple (optional)
\nVegetable oil<\/p>\n![\"Curry](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2011\/08\/curry03-300x225.jpg\" "\\"Curry")
<\/p>\n![\"Curry!\"](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2011\/08\/curry02-300x225.jpg\" "\\"Curry!\\"")
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