Japanese Miso Curry
It truly is comfort food weather at the moment and today's recipe is exactly that although it is a little different to the norm as I do not tend to cook much Japanese food at home...
I absolutely love eating it but the complex flavours and sometimes hard to find ingredients mean that I generally leave Japanese food to the professionals. However, I came across a recipe for a Japanese curry and with a little tweaking I found I could make it and not only that it was to die for! I chose to add broccoli, mushrooms and a bit of chicken as that's what I had in but feel free to use tofu or pork with any combination of vegetables.
Japanese Miso Curry
Serves 4
oil
1 onion, finely chopped
2 carrots, finely chopped
2 chicken breasts, cut into chunks
1 head of broccoli, cut into small florets
100g button mushrooms, quartered
2 garlic cloves, finely chopped
a thumb-sized piece ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
2 tbsp miso paste
300ml chicken stock
1 tbsp soy sauce
4 spring onions, chopped
sea salt and freshly ground black pepper
Heat a drizzle of oil in a large pan or casserole pot over a medium heat. Add the onion and carrot with a good pinch of salt. Cook gently, stirring every now and then, until the carrot is softened and the onion starting to brown. This should take 8-10 minutes.
Next, add the chicken chunks, turn up the heat and stir fry until brown. Add in the broccoli, mushrooms, garlic and ginger. Continue to stir fry for a further 4-5 minutes then add the coriander, cumin and chilli powder. Stir everything together for a couple of minutes.
Dissolve the miso paste in the stock and then pour the mixture into the pan. Bring to the boil then reduce to a simmer for around 10 minutes. The sauce should thicken to a loose syrup consistency. Stir in the soy sauce then scatter over the spring onions. Season with black pepper and serve with rice or noodles.
I absolutely love eating it but the complex flavours and sometimes hard to find ingredients mean that I generally leave Japanese food to the professionals. However, I came across a recipe for a Japanese curry and with a little tweaking I found I could make it and not only that it was to die for! I chose to add broccoli, mushrooms and a bit of chicken as that's what I had in but feel free to use tofu or pork with any combination of vegetables.
Japanese Miso Curry
Serves 4
oil
1 onion, finely chopped
2 carrots, finely chopped
2 chicken breasts, cut into chunks
1 head of broccoli, cut into small florets
100g button mushrooms, quartered
2 garlic cloves, finely chopped
a thumb-sized piece ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
2 tbsp miso paste
300ml chicken stock
1 tbsp soy sauce
4 spring onions, chopped
sea salt and freshly ground black pepper
Heat a drizzle of oil in a large pan or casserole pot over a medium heat. Add the onion and carrot with a good pinch of salt. Cook gently, stirring every now and then, until the carrot is softened and the onion starting to brown. This should take 8-10 minutes.
Next, add the chicken chunks, turn up the heat and stir fry until brown. Add in the broccoli, mushrooms, garlic and ginger. Continue to stir fry for a further 4-5 minutes then add the coriander, cumin and chilli powder. Stir everything together for a couple of minutes.
Dissolve the miso paste in the stock and then pour the mixture into the pan. Bring to the boil then reduce to a simmer for around 10 minutes. The sauce should thicken to a loose syrup consistency. Stir in the soy sauce then scatter over the spring onions. Season with black pepper and serve with rice or noodles.
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