Wednesday, January 7, 2009

Japanese Curried Rice at ACRS

At ACRS again, Chef Alice was nice to assign me to cook Japanese curry with rice on Tuesday’s lunch. I brought two boxes of curry sauce mix from home. I was planning to make usual my Japanese curry which includes meat, onion, carrot, and potatoes. However, Chef Alice had a better idea. Ground beef and eggplant curry! The curry tasted better than my usual one and looks good with tomatoes and green peas. Unfortunately I didn’t take photos of curry. Alice even prepared nice cucumber salad with Miso dressing and mandarin orange served with curried rice.
Here is the recipe.

I lb Ground beef
3 cloves of garlic
1 large onion
3 Chinese or Japanese eggplants
3 cups of Water (Add less for thick and more for soupy curry.)
¼ cup Frozen green peas
1 tomato
1 box of Japanese curry sauce mix 7oz (Or you can fry curry powder and flour in butter and add chicken broth. You need to adjust thickness and taste. By using sauce mix, you can make tasty curry easily.)
Cooked Japanese rice(Calrose )

Cooking Instructions
1. Peel, cut half onion and make them thin slices.
2. Peel , and mince garlic
3. Cut eggplant halt vertically and slice them to a half inch thickness
4. Heat frying pan and add oil
5. Fry onion until they are transparent and caramel colored. Do not burn.
6. Take onion out and add more oil and fry eggplant. I fried them until well-done. However, since the eggplants will be cooked in the soup, you can quick fry the eggplant.
7. Take eggplants out and fry ground beef with garlic
8. Heat stew pot with 3 cups of water and add cooked onion, eggplants, and ground beef.
9. Boil it and take out dark bubbles floating the surface to the soup.
10. Cook until eggplants are done.
11. Turn heat very low and add curry sauce mix into the soup.
12. Stir until the sauce mix is completely melted.
13. Cook low heat for 20 minutes or more. Stir as necessary.
14. Slice tomato and add them and frozen peas into the curry and cook for 5 minutes.
15. The curry is ready to be served. Serve the curry over the steamed rice.

No comments: