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The ingredients needed to cook Japanese-Style Green Curry:
- Take Ground chicken
- Take Satsuma-age (70 g)
- Provide Onion
- Prepare Shimeji mushrooms (about 100 g)
- Prepare Peppers (green!!)
- Take of each Red and yellow bell peppers
- Prepare Sake
- You need Water
- You need 1 1/2~2 teaspoons Curry powder
- Use ❖Yuzu Pepper (Green!)
- You need ❖Salt
- Get ❖Honey
- Prepare Soy milk (additive-free)
- Get Rice bowls' worth, Warm rice
- Take Toppings:
- Take Green pepper, toasted sesame etc.
Steps to make Japanese-Style Green Curry:
- Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
- Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
- Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
- Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
- Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
- Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
- Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
- "Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
- You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.
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