Curry has a long history in Japan since the 1870s.
*Coriander is a shared ingredient. Use one third for this dish.
Japanese curry bowl with kūmara, carrot and pickled ginger
Cook time: 40 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Sushi rice
Couple
1 packFamily
1 packKūmara
Couple
AllFamily
AllCarrot
Couple
1Family
2Spring onions
Couple
AllFamily
AllJapanese curry paste
Couple
1 pottleFamily
1 pottleToasted sesame
Couple
1 packFamily
1 packWater
Couple
3/4 cupFamily
1.5 cupCoriander*
Couple
ThirdFamily
ThirdPickled ginger
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 200°C.
Peel the kūmara. Cut into 2 cm cubes. Place in a bowl and toss with a little oil and a pinch of salt. Roast for 15 minutes, or until fully cooked.
2
Place the rice in a small pot and wash under running cold water, until the water runs clear.
Strain off all the water, then add 1.5 cups of water for couples and 2.5 cups for families, and a pinch of salt.
Bring to a boil, stir, then cover and cook on very low heat for 12 minutes.
Turn off and allow to sit, covered.
3
Peel the carrot and grate it.
Thinly slice the spring onions, keeping the white and green separate.
Roughly chop the coriander.
4
Add the curry paste to a pot and add 3/4 cup of hot water for couples and 1.5 cup for families.
Heat on medium, stirring constantly until slightly thickened and smooth, it should take a few minutes.
Add the spring onion whites to the pot.
5
Serve the rice surrounded by curry sauce. Place kūmara around bowl, pile pickled carrots and ginger on the rice, then top with spring onions, coriander and sesame seeds.
