20 January 2009

Japanese Curry

This is Ken's mom's recipe for Japanese curry. We had it last night and it is soooo good that we can't wait to have the leftovers again tonight. Now that is saying something :)

2 medium onions, sliced
1-2 lbs. raw chicken or beef, cut into about 1" pieces
2 carrots, cut into 1" pieces
2 medium potatoes, cut into 1" pieces
1 ripe banana, sliced
3 garlic cloves, minced
1/2 apple, grated
3 T. butter
3 T. flour
2 T. good quality curry powder
1 T. garam masala
soy sauce
tonkatsu sauce
salt & pepper
1 T. brown sugar
2 T. sour cream

1. In a large pot, saute onion slices in butter or olive oil over medium-low heat until golden brown. Remove from pan and set aside. Add meat to pot and brown (add additional oil if needed). Add carrots and potatoes and sauteed onions. Add banana, garlic and apple. Cover with water and cook for 30 minutes.

2. Meanwhile, melt butter in a frying pan over medium heat and cook until brown. Add flour and mix constantly for 5 minutes. Add curry powder, remove from heat and continue to stir for another 5 minutes. Add 1 cup water slowly, mixing constantly until smooth. If there are too many lumps, put mixture in jar and shake well until mixed.

3. Add the curry sauce to the meat & veggies. Add more water if it is too thick (mine didn't need this). Continue to cook.

4. Add garam masala and a dash/squirt each of ketchup, soy sauce, tonkatsu sauce, salt and pepper. Stir in brown sugar; taste and adjust seasonings.

5. Right before serving, stir in sour cream. Serve over or alongside rice. Serves 4 starving people.

Iowa Butterhorn Rolls

I haven't tried making these rolls yet so I don't know how easy they are. They kind of sound like they might be a pain to make, but they taste amazing. I am pretty sure they will be in heaven.

1 pkg. yeast
1 T. sugar
1/4 c. warm water
1 c. milk
1/2 c. sugar
1/2 c. butter
1/4 t. salt
3 eggs. slightly beaten
4 1/2 c. flour
Additional melted butter

1. Combine yeast, sugar and warm water in a small bowl.

2. Scald milk (heat on the stove until it bubbles). Stir in 1/2 cup sugar, butter and salt. Cool milk mixture completely.

3. In a mixing bowl, combine the yeast mixture, the cooled milk mixture and the eggs and flour. Mix well; put in greased bowl. Brush with melted butter. Cover and chill for at least 2 hours.

4. Put 1/4 of dough at a time on lightly floured board and roll into 8 inch circle. Brush with melted butter. Cut like a pie into 8 triangle pieces. Roll up wide end to point.

5. Bake at 375 degrees for 12 to 15 minutes.

Makes 32 rolls.

13 January 2009

Japanese Carrot Dressing

for Tami.....

1/2 c. grated carrot
2 T. rice vinegar
2 T. orange juice
1 T. soy sauce
1 T. grated ginger
1 tsp. brown sugar
1/2 tsp. sesame oil

Mix all ingredients together and serve over crunchy greens.

This is from a Moosewood Restaurant cookbook but I substituted OJ for mirin (Japanese rice wine?) and added brown death.