SONOKO SAKAI WORKSHOP DETAILS

Thank you for choosing to join me for the “Curry O’Clock: Japanese Curry” workshop! ​ ​

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To prepare for the digital workshop, please download the free zoom app and set up an account. Options for easy download can be found here. ​ ​

Topic: Sonoko Sakai Workshop - CURRY O’CLOCK: JAPANESE CURRY ​

AGENDA: 11:00-11:05 - Welcome 11:05-11:10 - Rice 11:10-11:20 - Curry Brick 11:20-11:30 - Start Curry! 11:30-11:40 - Check Rice + Curry Culture 11:40-12:00 - Quick Pickle + Finish Curry 12:00-12:10 - Season, Taste, Adjust, Serve 12:10-12:15 - Q & A + Show and Tell

Pre-Workshop Checklist: ❏ Computer/tablet is in a safe, easy-to-view location ❏ All ingredients are prepped for all recipes (optional) ​ ​ ❏ Do ahead step(s) are complete (optional) ​ ​ ​ ​ ❏ All supplies are set for all recipes (optional) ​ ​ ❏ Recipe is printed out (optional)

If you choose to cook-along with me during the webinar, please have the supplies and ingredients noted below ready-to-go! Due to the ongoing pandemic and limited access to ingredients, I’ve noted substitutions where possible.

SONOKO SAKAI WORKSHOP DETAILS

BASIC WHITE RICE

YIELD About 5 cups ​

SUPPLIES

❏ 1 medium bowl or fine mesh strainer

❏ 1 2-quart (4 L) heavy-bottomed pot with tight fitting lid ❏ 1 rice paddle or wooden spoon

INGREDIENTS

❏ 1 ½ cups (300 g) Koda Farms Kokuho Rose white rice, rinsed and soaked 30 min to overnight ❏ 1 ¾ cups (400 ml) filtered water

METHOD

1. DO AHEAD: In a medium bowl, rinse the rice under cool running water for about 10 ​ seconds, then drain water completely. Gently stir the rice with your hand about 30 times and rinse again under cool running water. Drain starchy water. Combine the measured filtered water and rice in a heavy-bottomed 2-quart pot with a tight fitting lid. Let the rice soak in the water for at least 30 minutes and up to overnight.

2. Put the same pot on the stovetop, uncovered, over medium heat and bring to a boil with water bubbling vigorously around the rim of the pot. This will take about 8 minutes. Cover, decrease the heat to the lowest possible setting, and cook, without lifting the lid to peek, for about 18 minutes.

3. Remove from heat and, without opening the lid, let rice rest for 10 minutes. Remove the lid and gently fluff rice with a rice paddle or wooden spoon. Replace the lip and allow the rice to rest for another 5 minutes. The rice will keep fresh for 1 day. It will harden if you refrigerate or freeze it. Japanese use the microwave or a steamer to soften hardened rice. I like to make fried rice with hardened rice.

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CURRY BRICK

Most Japanese cooks rely on prepared curry bricks to make curry. These are basically blocks of seasoned roux—the shape of a chocolate bar—made of spices (including turmeric, coriander, cumin, and fennel), salt, flour, and butter that can be dissolved in water to make an instant curry sauce. My brick is on the mild side, so if you like it spicier, add whole dried red pepper. To make your curry gluten free, mochiko (glutinous rice flour) is a great option to thicken the curry. ​ ​ My mother always made curry with the mass-produced curry bricks, just as convenient as bouillon cubes. I like the convenient part, but I don’t care for all the additives that go into most of these store-bought brands. So I started making my own by blending a variety of spices. First you will need to make your own Japanese Curry Roux. The curry is traditionally served with rice or noodles and fukujinzuke, a classic pickle made with seven vegetables, a perfect crunchy counterpart to the soft, mild curry.

YIELD 3 small curry bricks (each enough for 1 batch of curry, or 4 servings) ​ ​

SUPPLIES

❏ 1 medium frying pan or non-stick skillet

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❏ 1 wooden spoon or rubber spatula ❏ 3 small aluminum loaf tins (for molding and setting the curry bricks)

INGREDIENTS

❏ 3 tbsp (20 g) Sonoko Curry Powder ❏ 1 stick (115 g) unsalted butter ❏ ⅔ cup (70 g) all purpose flour (for a gluten free alternative, use mochiko rice flour)

METHOD

1. Make the roux: In a medium frying pan, melt the butter over medium-high heat. When the butter is nearly melted, turn the heat to low.

2. Add the flour and cook, stirring constantly, until the roux turns light brown, about 3 minutes, being careful not to let it burn.

3. Remove from heat, add the curry spice powder, and mix well. Pour into 3 molds, being sure to divide evenly. Use immediately or smooth tops and place in the freezer to set (at least 20 minutes).

4. Remove from molds, individually wrap tightly in plastic and place in the refrigerator or ​ freezer until ready to use. Wrapped curry bricks will keep in the fridge for up to 3 months or in the freezer for up to 6 months.

*NOTE: This recipe is for 3 small bricks and uses half of the curry powder included in your Curry Webinar Kit. For today’s class, we will only need to use 1 of these finished bricks to make curry for 4 people. The 2 remaining bricks will keep in the fridge for up to 1 month or in the freezer for up to 4 months.

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CUCUMBER-RADISH QUICK PICKLE (OPTIONAL)

SUPPLIES

❏ 1 small bowl

INGREDIENTS

❏ 3 radishes, thinly sliced in rounds ❏ 1 persian cucumbers, thinly sliced ❏ ½ teaspoon sea salt ❏ ½ teaspoon cane sugar ❏ Juice of half a lemon (optional)

METHOD

1. Place the sliced radishes and cucumbers in a small bowl and sprinkle with the salt and ​ sugar.

2. Using your fingers, toss to combine, rubbing and massaging the granules into the vegetables as you go.

3. Finish with a squeeze of lemon juice and allow to macerate in the refrigerator until serving time.

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SONOKO’S JAPANESE CURRY

It’s time to make use of the curry bricks you put together earlier! See recipe above for instructions.

YIELD 4 to 5 servings ​

SUPPLIES

❏ 1 large saucepan, small dutch oven, or donabe ❏ 1 wooden spoon

INGREDIENTS

❏ 3 tbsp vegetable oil ❏ *1½ pounds (680 g) boneless, skin-on chicken thighs, cut into 1.5-inch chunks ​ *for vegetarian alternative: 1 ½ pounds additional vegetables such as butternut ​ squash, zucchini, eggplant, or mushrooms cut into about 1.5-inch pieces

❏ 1 onion, halved and thinly sliced ❏ 2 cloves garlic, minced ❏ 2 tbsp minced ginger ❏ 2 carrots, cut into bite-size pieces ❏ 1 celery stalk, cut into bite-size pieces ❏ 1 bell pepper, green, red or yellow, cut into bite-size pieces ❏ 1/2 pound (225 g) Yukon Gold, russet, or other potatoes, peeled and cut into bite-size pieces ❏ 4-5 cups chicken or vegetable stock (homemade or store-bought) ​ ​ ❏ 1 tsp honey (optional) ❏ 1 tbsp rice vinegar ❏ 1 tsp orange zest ❏ 2 tbsp soy sauce, or to taste

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❏ 2 tbsp sake ❏ 1 small curry brick, firmed and set in the fridge or freezer (see recipe above) ❏ Salt and freshly ground black pepper to taste

METHOD

1. Heat 2 tbsp oil in a large saucepan over medium heat.

2. Add the onions and cook until softened, and slightly caramelized, about 5 minutes. Scoop out the onions and set aside.

3. Add remaining 1 tbsp of oil and the chicken to the saucepan. Cook until the pieces turn white, 6 to 8 minutes. If preparing a vegetarian curry, sautee hearty vegetables at this time, instead.

4. Reduce the heat to low and add the caramelized onion, garlic, ginger, carrots, celery, potatoes, and continue sautéing for a couple of minutes.

5. Add the chicken or vegetable broth and increase the heat to medium-high. Bring to a boil.

6. Lower the heat and simmer for 10 minutes, or until the liquid is reduced by a quarter.

7. Add the curry brick, stir to distribute evenly, and continue simmering until the sauce is thickened but still pourable, about 20 minutes.

8. Season with honey (if using), rice vinegar, orange zest, soy sauce, and sake. Taste and make adjustments with salt and pepper. Remove from heat and serve with rice and quick pickles.

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