Kyoto Cooking Circle monthly recipe
~Enjoy Curry & rice with summer vegetables,
Chopped salad, Japanese summer iced sweets (Kaki-koori)

Nowadays, shops offer a wide variety of foods, in particular during the summer the variety and quality of the fresh one increase. We think that the varieties of summer vegetables, also the fresh farm products, are precious as jewels. We can compare tomatoes to red rubies, green-peppers to colorful tourmalines, eggplants to clear sapphires, cucumbers to blue-green emeralds, and celeries to noble jades.Therefore, we would like to introduce the special chicken curry and rice with fresh and excellent vegetables, growing under the sun.
This spicy dish can stimulate our appetite in hot summer and sometimes reminds us our mom’s dish-tastes. We also prepare the fresh green salad and Japanese summer sweets (Kaki-koori) using ice cubes.The key-words of these dishes are healthy, simple, and universal!!

■ Chicken curry and rice with summer vegetables
Ingredients (4 servings):
1and 1/2 onion, 2 potatoes, 1and 1/2 carrots, a piece of garlic, a piece of fresh ginger, a branch of rosemary (herb leaf), 4 chicken wings(Tebasaki), 4 chicken thighs(Tebamoto), 1/2 package of the Japanese curry roux-box, a little bit of dried hot pepper, 5Tbsp canola oil, a pinch of salt.
1. Peel onions, potatoes and carrots, and cut them into a bite size pieces.
Slice the fresh ginger ( not so thin).
2. Peel garlic cloves and crush it with the back of the knife.
Heat the oil in the fry-pan, add garlic, ginger, rosemary, and sauté until it becomes aromatic over low heat. Then, add the chicken (wings and thighs) and cook over high heat until both sides become crispy and nicely browned.
3.Put the potatoes and the carrots in a fry-pan and cook them until become browned. Preheat the stew pan over low heat and add the chicken that you cook before (2) and the potatoes and carrots. Sauté the onions without oil and transfer it into the pan, so the surface is covered with onion.
4. Put enough water to cover all ingredients in a pot and cover it with the lid.
Cook it for 5min over high heat and then for 20min over low heat.
5. Add half of curry roux-box, broken into small pieces and melt it.
Cook it for 5min ~10min over low heat . Add a little of salt if you need.
6. Serve it with hot cooked rice and put the all grilled vegetables on it for topping.
■ Grilled summer vegetables for topping
Ingredients (4 servings):
1/2 eggplant, 1/2 colored (red, yellow, orange) pepper, 4 okras (gumbo), 1 tomato, a little of parsley, 4Tbsp olive oil
1. Slice eggplant in pieces long about 0.5cm.
Cut colored-pepper with a round-shape. Cut okras and tomato in half.
2. Preheat oven to 230℃.
3. Put olive oil in the oven plate. Arrange the vegetables in one layer on the oven plate and sprinkle with minced parsley. Grill them for 5min in the 230℃ oven.
Take out from the oven and turn the vegetables over and grill them for 5min. again.
Put olive oil on the grilled vegetables..
■ Chopped vegetables salad
Ingredients (4 servings):
1/4 lettuce, a little of onion, 1 cucumber, 1package of Kaiware-daikon(white radish sprouts), 1/2tomato
Dressing sauce (1Tbsp olive oil, 1/2 lemon juice, a little of sugar, salt, grind black-pepper, 1Tbsp basil-paste)
1.Chop all vegetables on the cutting board.
2.Gather chopped vegetables on the board and make a small hole in the middle of the vegetables, and put the dressing sauce in it and then mix all vegetables with the sauce.
3.Serve it with the sliced lemon skin on the top.

■ Japanese iced sweets (Kaki-koori)
Ingredients (4 servings):
1. Shiratama-uji-kintoki
shiratama dumpling : 50g glutinous rice flour, 50cc water
sweet green tea powder, anko( sweet red beans paste)
2. Calpis ( lactic acid beverage ) syrup with canned orange (mikan)
3. strawberry syrup
*To make shiratama dumpling :
1. Add water to the glutinous rice flour gradually, and mix them well
Knead the dough with your hands until it becomes smooth.
2. Shape each into 2cm round dumpling. Boil water in a pot and drop them in boiled water.
3. When they rise to the surface, boil for 2min, then drain and immerse immediately in cold water.

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