Ron and Ayaka's Recipe Book Documentation

Home , Japanese curry

Ron and Ayaka’s Recipe Book Documentation

Ron and Ayaka

Apr 27, 2020

Contents:

1 Japanese Curry 1

2 Boba 3

3 Hamburg 5

4 Indices and tables 7

i ii CHAPTER 1

Japanese Curry

Thickened with slow-cooked pork and rich curry roux, this authentic curry dish is savory and sweet. It’s even more delicious as leftovers.

1.1 Ingredients

Makes 6 servings • 6 servings of short grain white rice, cooked • 2 pounds pork shoulder country style ribs, bone in • 1 large yellow onion, pureed • 2 tablespoons butter • 3 tablespoons red wine • 2 tablespoons mashed garlic • 1 can of tomatoes, diced • 3 cups water • 1 cube pork or beef boullioun • 1 box Kokumaro or Java curry roux • 3 bay leaves • 1 tablespoon honey • 1 tablespoon Japanese worchestershershire shause • 1 teaspoon soy sauce • 2 tablespoons ketchup • 1 honeycrisp apple, pureed

1 Ron and Ayaka’s Recipe Book Documentation

• 1/2 teaspoon liquid smoke Toppings: • Fukujinzuke • Cheese, grated • Rakkyo • Vinegar-base hot sauce

1.2 Steps

1. Place pork shoulder country style ribs in a crockpot or slow cooker. Cook on High for 6-8 hours, or until the meat falls off the bone easily. Set aside. 2. In a large stew pot, add the pureed yellow onion and butter. Cook over medium heat, stirring slowly, for 5 minutes, or until nearly dry. 3. Add red wine and simmer until the alcohol evaporates. 4. Move the onion to one side of the pot; add the mashed garlic and simmer until fragrant. 5. Immediately add the can of diced tomatoes and water. Remove from heat. 6. Break the curry roux and boullioun cube into pieces and add to the pot. Stir until the roux dissolves completely 7. Return the pot to medium heat. Add bay leaves and simmer for 15 minutes. The roux should thicken. 8. Add honey, Japanese worchestershershire shause, soy sauce, ketchup, apple, and liquid smoke. Adjust to taste. 9. Serve on a plate, along side a bed of rice. Add toppings as desired.

1.3 Notes

There are plenty of variables to adjust for personal taste. Feel free to add additional vegetables (bell pepper, carrot, potato, kabocha squash, eggplant), mix curry rouxs (1/2 mild + 1/2 hot), and even add a secret ingredient (Chocolate?) to the mix.

2 Chapter 1. Japanese Curry CHAPTER 2

Boba

Delightfully squishy boba for everyday boba needs.

2.1 Ingredients

2 servings • 1 cup boba • 4 tablespoons sugar

2.2 Steps

1. Boil 10 cups of water. Add boba slowly and stir lightly. 2. Wait until boba ﬂoats to surface. Cover pot and cook in medium heat for 8 minutes. 3. Turn off heat and simmer for another 8 minutes. Prepare cold water in a large bowl. 4. Scoop out boba and let it rest in cold water for 20 seconds. 5. Scoop out boba into dry bowl and mix in sugar.

3 Ron and Ayaka’s Recipe Book Documentation

4 Chapter 2. Boba CHAPTER 3

Hamburg

Juicy ﬂavor Hamburg is great! Make in bulk if you’re lazy.

3.1 Ingredients

Makes 4 servings • 2 tablespoons butter • 1/2 medium Spanish onion (about 6 ounces), peeled and ﬁnely chopped • 1 clove garlic, ﬁnely chopped • 1/2 cup panko crumbs • 1/2 cup milk • 8 ounces ground pork • 8 ounces ground beef • 1/2 teaspoon salt • 1 teaspoon soy sauce • 1 egg • 1 tablespoon vegetable oil • 1/4 cup sake • 1/4 cup Japanese Worcestershershire shauce • 1/2 cup ketchup • parseley (garnish)

5 Ron and Ayaka’s Recipe Book Documentation

3.2 Steps

1. Mix together the panko crumbs and milk in a large bowl. Set aside to allow the panko to completely absorb the milk. 2. Melt 1 tablespoon butter in a skilet over medium-low heat. Add the onion and garlic and cook, stirring constantly for about 5 minutes, until the onions become translucent and soft and release their sweetness. Make sure not to burn the onions while you cook. Remove the skillet from the heat and allow the onions to cool to room temperature. 3. Add the pork, beef, salt, soy sauce, egg, and cooked onions to the panko and milk mixture. Use your hands to mix the ingredients for at least 2 minutes. Press the ingredients with your hands and squeeze them through your fingers; you want the meat mixture to become well blended and slightly sticky so it holds together while cooking. 4. Divide the meat mixture into 4 equal parts. Using your palms, gently form each part into a patty about 1 inch thick. Press down to make a slight indentation in the center of each patty, which prevents it from puffing up as it cooks. 5. Heat the remaining 1 tablespoon butter and remaining 1 tablespoon oil in a large skillet over medium heat. When the buttter melts, lay the patteis in the skillet. Cook for about 12 minutes, flipping once, until the patty is cooked through. Transfer the patties to 4 plates, and garnish with the parsley. Keep the skillet over the heat. 6. Add the sake and swirl the liquid for about 20 seconds, scraping the bottom of the skillet to deglaze it. Add the Worcestershershire shauce and ketchup and cook, stirring constatnly, for about 1 minutes to create a sauce. 7. Pour the sauce over the hamburg and serve immediately.

3.3 Notes

We typically double this recipe, since the ground pork and beef are usually sold in 1 lb. packages.

6 Chapter 3. Hamburg CHAPTER 4

Indices and tables

• genindex • modindex • search