Lost in Translation: A culinary trip through Japan (Part 2)

Part 2 of my gourmet club’s menu, inspired by my recent trip to Japan.

[Melinda] Japanese Curry

The second day in Tokyo, we visited Akihabara– the neighborhood to find all kinds of weird and retro games, gadgets, and anime. Gamers was a seven story tall store full of geekery, but the best thing that ever came out of a vending machine was curry rice, and there was a tiny shop just past the train station exit that satisfied out curiosity. The simplicity of the earthy sauce made me think that’s what Melange (the spice in Dune) would have to smell and taste like. The katsu variation was found in Kyoto, and this recipe is a marriage of those ingredients.

(serves 4; add rice on the side)

Ingredients:

2 medium potatoes

2 medium carrots

chicken Katsu (see recipe)

1 medium onion

2 tablespoons vegetable oil

3 1/2 cups water

Japanese curry roux (see recipe)

Method:

Peel the potatoes and cut into 1cm (1/2 inch) cubes

Peel and chop the carrots

Peel the onion and slice into half rings

Heat the oil in a medium size pan and add the onion half rings and saute

Add potatoes and carrots and saute

Add the water and bring to a boil

Turn the heat down to low, cover and cook for 45 minutes

Add the Japanese curry roux to the pan, bring back to the boil and then simmer for 10 minutes

Serve hot on rice

 Curry Roux Ingredients

3 cups (750ml or 3 pints) water

2 cubes soup stock (or bouillon)

2 tablespoons (30g or 1oz) butter

2 medium onions, finely sliced into half rings

1 teaspoon (5ml) finely chopped garlic

1 teaspoon (5ml) grated fresh ginger

2 tablespoons (15g or 1/2 oz) plain flour

1 tablespoon (15ml) curry powder

1/2 teaspoon (2.5ml) garam masala

 Method

Heat water in a pan and add the soup (bouillon) cubes to make soup

Heat the butter in a medium size pan and saute the onion half rings slowly until they are brown (about 15 minutes)

Add the garlic and ginger and saute for 2 minutes

Add flour and curry powder and saute over low heat for 1 minute

Pour the soup into the pan a little at a time, stirring quickly

Simmer the curry roux until it thickens

Finally, add the garam masala and mix in well

Remove from the heat

Chicken Katsu Preparation:

1.    Wash the rice thoroughly in cold water and drain. Add the rice to 400ml water in a pan and bring to the boil. Reduce the heat and cover. Simmer for 10 minutes or until the all the liquid has been absorbed.

2.    Whilst the rice is cooking, slice each chicken breast in half horizontally, sprinkle with salt and pepper and dust with flour.

3.    Dip into beaten eggs and coat thoroughly with Panko Breadcrumbs.

4.    Heat oil in a large frying pan or deep fat fryer.

5.    Either fry or deep-fry the chicken until cooked through, golden brown and crispy.

6.    Drain off the oil and cut chicken into pieces.

7.    Serve the sliced chicken on a bed of rice and pour over the warm curry sauce.

[Missy] Japanese Strawberry Shortcake

Over a week into the trip and we arrived in Kyoto. Japanese sweets are diminutive and airy, much like the atmosphere of the city, and the color of the sakura. My companions and I were hooked on cake (pronounced Kay-Kee). This recipe reminds me of the kind we had at a Maid café in Tokyo- a light, chiffon and sponge cake confection.

Ingredients:
Cake:

180 gm. cake flour**
1/2 tsp. baking powder
75 gm. sugar**
75 gm. melted butter **
75 gm. Corn oil**
6 egg yolks
1 tsp. vanilla essence
6 egg white
100 gm. castor sugar**

Decoration:

300 gm. whipped cream
1 Tbsp. Kirsch mixed with 2 Tbsp. of water – for brushing onto cake
10 strawberries – diced
10 strawberries – thinly slice
2 Tbsp. Strawberry gel + 2 Tbsp. hot water – for glazing fruit

Method:

(1) For cake: Sieve cake flour, baking powder and 75 gm. of sugar into a bowl and mix thoroughly.
(2) Mix egg yolk, butter and corn oil together and then pour into flour mixture and stir till smooth.****
(3) Whisk egg white till slightly frothy, then pour in 100 gm. sugar gradually and whisk till medium peak.
(4) Fold egg white with egg yolk mixture and then pour into a 8″ Square tray and bake in preheated oven at 175C for about 45 mins. or till cooked.
(5) Leave cake to cool on wire rack and then slice cake into 3 slices.
(6) Brush each layer of cake with the kirsch mixture.
(7) Whip up the whipping cream and then spread whipped cream onto each layer and sprinkle diced strawberries on top. Repeat till the last layer of sponge cake. Spread the cake on top with whipped cream. Arrange sliced strawberries on top overlapping one another.
(8) Boil strawberry gel with water then brush it over the sliced strawberries.
(9) Chill before slicing and serve.

** 1 cup of butter = 250 gm
1 cup of flour = 145 gm
1 cup of sugar = 200 gm
1 cup of liquid = 250 gm

***put eggs into flour instead of flour into eggs. Should not be lumpy. If too doughy, then add a pinch of milk

****(alt tip) Try using your palms to mix and sieve the flour directly into the egg mixture and then use your palms to stir. Remember not to deflate the air in the eggs otherwise you will get a hard cake

[Karin] Beverages/wine/beer

Ramune is a popular carbonated beverage, with a strange bottle shape and a glass marble acting as a lid. This melon soda became a daily treat when we were in Tokyo, and a great opportunity to people watch in Harajuku. The Japanese would add vanilla ice cream for a dessert-like float. You can give it a grown-up twist with one of these recipes, as Japanese food will be tricky to pair with red wine.