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Posts Tagged ‘curry’

Japanese curry kare tofu cutlets

Rumor has it that curry made its way from India to Japan during the colonial period via the British navy. There it morphed into a mild, savory-sweet roux-based sauce that’s the perfect counterpoint to a crispy piece of pork or tofu.  If you’re used to eating coconut-milk laden or incredibly spicy curries, Japanese curry is a refreshing change of pace.

Intrigued?

It’s dead easy to make, armed with a box of Japanese curry roux.

1.  Drain, slice, and season firm tofu with salt, pepper, garlic powder, and cayenne. Put a pot of rice on to simmer.

tofu

2.  Coarsely chop and saute together carrots, potatos, onions, sweet potato, red bell pepper, and a bit of eggplant.*

IMG_1523

3.  Dredge seasoned tofu in flour.  Dip in beaten egg, then coat with panko (Japanese bread crumbs).  Season with salt.

Japanese panko bread crumbs

4. Preheat oven to 375F. Lightly grease a baking sheet with oil. Arrange cutlets evenly on sheet and begin baking. Occasionally rotate the pan, but do not flip the cutlets.
baking curry cutlets

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5 x

chicken-leg6

+

2 Tbsp.  

 pataks-hot-curry-paste

 +

2 Tbsp.

garlic-relish

  +

2 Tbsp.

  natures-promise-ketchup

 

+

1 Tbsp. 

 

domino_light_brown

 

+

  1 Tbsp.

 emerils-honey-mustard

 

 +

10-15 min.

mini-gas-grill

 =

 curry-bbq-chicken-002

 

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…actually, three:

img_0072

Here’s a simple, 4-ingredient recipe for succulent jerk pork chops.  If you’re noticing a trend in these recipes, I warned you—I got a lot of pork chops on sale. (more…)

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