May 18, 2020

Curry Rice With Eggplant

Curry Rice With Eggplant is just an example of the amazing variety of Curry you can find in this country. Enjoy this recipe and let me know what you think!

Curry Rice With Eggplant

 

Curry.

I’ve said it before in previous posts, but let me repeat it. Japanese curry is a real treat for the palate.
Imagine a sauce, with a slightly creamy texture, with a spicy, lightly piquant taste, that wraps and flavours vegetables and meat cut into cubes, on a bed of steaming white rice.

Best Memories of Curry

There are several reasons why I love this dish. Firstly, some particular occasions when I ate it.

The first time was in an elementary school in the summer of 2017. It was my first trip to Japan. I had landed in this country to do a sort of internship, which would allow me to get in touch with the culture of Washoku. Part of the program included a 3-day camping trip with Japanese children, in a school in the middle of nature in Yamagata Prefecture.

Among the people in charge of preparing the meals, there was a young Japanese boy who dreamed of becoming a great chef (he currently works in Italy, for one of the greatest chefs in the world, Massimo Bottura). One evening, he made us a delicious curry (his mother’s recipe). I was shocked by the goodness of that dish, which not only delights our palate, but brings a good general mood, which made that evening particularly fun and memorable.

I  <3 Curry

The second time, I was on a trip to southern Japan with Yo. We slept in a GuestHouse that was actually empty. There was only us, and since there was an available kitchen, we decided to make a simple curry. The owner, a lovely retired man who lived next door, joined us for dinner. That evening, after a bottle of wine and a lot of beer (if I remember correctly) the owner invited us to take part in some singing rehearsals with his friends.They used to get together every week to rehearse the songs they were going to sing at the Matsuri in the village. It was an unforgettable experience.

My third unforgettable curry, was the one made by Yo’s mom. It was the first dish we ate together the first day I met his family. That was the best curry I ever had.

The most versatile dish

 

Curry Rice With Eggplant

Yeah, curry is one of my favorite dishes. I love its versatility, flavor, texture, and its ability to warm the stomach and heart. It is a homemade dish that can also be found in several restaurants. From chains to the finest ones.

And also, whether you’re a vegetarian, vegan or omnivore, you’ll always find the right version of Curry for you.
The one I’m suggesting today, is not suitable for those who don’t eat animal proteins but, omitting the meat ingredients, it’s a dish that’ still worth a try!

Curry Rice With Eggplant

Ingredient

 

Curry Rice With Eggplant

Let’s Cook

Cut the vegetables (eggplant, onion, pitman) into small cubes/square pieces.

Soak the eggplant in water for 2 minutes. Dry with the help of a towel.

In a pan, heat 2 tbsp of oil. Add the eggplant and stir-fry them until they reach a light brown color. Let them drain on a kitchen paper towel.

In a pan (you can use the same one where you cooked the eggplant), heat 2 tbsp of oil. Add the onion and the meat. Stir-fry until the meat is dark brown.

When the meat is cooked, add all the flavour (curry powder, turmeric, garam masala, teriyaki sauce, apple vinegar and tomato sauce). Mix together and add piman and chickpeas. Keep mixing fox 2-3 minutes and turn off the heat.

Add the previous cooked eggplant, add salt and mix together.

Serve hot on the top of steaming white rice.

いただきます!

Curry Rice With Eggplant

Ele&Yo

en

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