Japanese Coco IchibanyaStyle Vegetable Curry Pickled Plum


Pin by Scott Cassell on FOOD【JAPAN / CURRY / カレー 】 Food, Japanese curry, Japan food

Ingredients (serves 2) For the chicken cutlet: 2 boneless skinless chicken breasts; Salt & pepper; ½ cup all-purpose flour; 2 eggs, beaten; ¾ cup panko (Japanese breadcrumbs); Oil for frying; For the curry: ½ medium onion, diced; ½ carrot, diced; 1 potato, diced


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Heat enough oil in a frying pan to cover the bottom. Gently place 2-3 pieces of chicken in the hot oil at a time making sure they are not overlapping. Fry for 3-4 minutes on each side, or until golden brown. Flip with tongs and cook for another 3-4 minutes. Repeat until all chicken is cooked.


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Of oil. Heat the oil to medium heat and add diced onion. Sauté the onion until they become nice and soft. Add golden curry: Pill the foil of the packet and chop the curry block. Once your onion becomes soft, add the chopped curry block with the onion. Add water: add 2 ½ cups of water and then whisk it all together.


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In large stir fry pan or wok, cook bacon (or just add the bacon grease) until just crispy. Add mushrooms and saute about 5 minutes. Add water and entire brick of curry sauce mix to mushrooms. Let simmer on high to thicken, stirring occasionally while preparing chicken. Pound chicken breasts out to about 1/2 inch thickness.


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Add the water, carrot, potatoes, and green beans, and stir. Bring to a boil, cover and lower the heat to a simmer. Cook for 20 minutes. Meanwhile, drain the eggplant and pat dry with a paper towel. Add 1 tablespoon of vegetable oil to a large pan, turn the heat to medium high and when the oil is hot, add the eggplant.


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Pour two cups of hot water into the bowl. With a chopstick, mix until the cubes disintegrate. Put the roux-water mix and the remaining hot water into the pot. Stir until the cubes fully dissolve in the mix and add the curry powder. Lower the heat and simmer the mixture for about 10 minutes, stirring occasionally.


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Japanese Coco IchibanyaStyle Vegetable Curry Pickled Plum

Step 1: Caramelize the onions. In a medium-sized pot, heat neutral oil and 2 tablespoons of butter over low heat. When the butter has fully melted, toss in the julienned onions. Cook on low for 40 to 45 minutes until dark brown and caramelized, making sure to stir occasionally to prevent burning.


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Japanese Coco IchibanyaStyle Vegetable Curry Pickled Plum

Add the cut up roux into a ladle and dissolve it into the curry using chopsticks. Add in remaining 4 tbsp of butter, Worcestershire sauce, Fruit & Vegetable Sauce, miso paste, instant coffee, 1/2 tbsp rice vinegar, salt, white pepper and togarashi (or cayenne) to finish. Let it simmer over low for 5 minutes.


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Ground coffee (2 pinches) Vinegar (2.5cc) Recipe. Fry sliced onions until they begin to brown. Add sliced carrots and pork, then continue frying. Add water to the pan and let the ingredients simmer for 10 minutes. Remove from heat and let the mixture cool down a little before blending into a puree. Pour the puree into a frying pan and add other.


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