Chili pepper, which is a spicy ingredient, is not added, and instead salt koji is added to add umami and mellowness.
A sweet, yet authentic, spicy curry, which children and those who don’t like spicy food, can also enjoy.
Pointers from Rie
- Spices don’t like moisture, so don’t shake them directly from the jar over the steam. Place them on a separate plate and add.
- The spices that make up the curry are turmeric, cumin, and coriander. Add 1/2 teaspoon of chili pepper for added spiciness.
- Turmeric is expected to have anti-inflammatory effects. Cumin is expected to be anti-glycation and attention is being paid to improving the intestinal environment and anti-aging effects.
- Adding glutinous barley to the rice gives it extra texture.
Ingredients (for 4 people)
| Chicken thighs | 2 |
| Salt koji | 3 tablespoons |
| ａ）Onions (thinly sliced) Garlic (chopped) Ginger (chopped) |
2 1 clove 1 piece |
| Rapeseed oil | 1 tablespoon |
| Tomato, diced | 1（200g） |
| ｂ）Turmeric Cumin (powder) Coriander (powder) Rice flour |
1 teaspoon 1 teaspoon 2 teaspoon 1 tablespoon |
| Water | 200ml |
| Salt | 1/2 teaspoon |
| Rice | 2 cups |
| Glutinous barley | 50g |
| Eggplant | 1 |
| Sweet potato | 1 |
| Shiitake mushrooms | 4 |
| Parsley (chopped) | a little |
Nutritional value (per serving)
| Energy | 761kcal |
| protein | 29.0ｇ |
| Fat | 28.2ｇ |
| Carbohydrate | 105.6ｇ |
| Salt equivalent | 3.1ｇ |
Cooking
- Cut the chicken thighs into large bite-sized pieces, and sprinkle with salt koji.
- Put the washed rice and glutinous barley in water for 1 hour before cooking it in a rice cooker. Additional 100ml water is needed for added glutinous barley.
- Peel the eggplant to make vertical stripes and cut into 1cm round slices. Wrap the sweet potato in plastic wrap, heat in the microwave for 3 minutes, then, cut into 1cm slices. Cut off the stone of the shiitake mushrooms.
- Warm the rapeseed oil in a frying pan, add a) and two pinches of salt, and fry over high heat until light brown.
- Add the tomatoes to 4. Fry until the moisture is reduced and move to the edge of the frying pan; put 1 in the empty space and lightly brown.
- Mix 5, add b), and fry until it smells good. Add water, cover and simmer for 10 minutes, then season with salt.
- In another frying pan, heat a large amount of rapeseed oil, grill both sides of 3, and sprinkle with a pinch of salt.
- Put 2 on a plate, add 6, put 7 on top, and sprinkle with parsley.
【How to make salt koji】
- Mix 200g of dried rice koji, 60g of salt and 250-300ml of water and put in a warmth resistant bag.
- Put 3 sheets of kitchen paper in the inner pot of the rice cooker, and add hot water and cold water at a ratio of 1:1. Add 1, put a plate on it so that it does not float, leave the rice cooker lid open and keep warm for 6 hours. Then using a mixer, make it into a paste. Keep in the refrigerator for preservation after putting it in a clean container.
MOA natural foods used
Chicken thigh (frozen) / Dried rice koji / Umikko salt/ Rapeseed oil / Powdered rice / Ajiwai Premium (white rice) / glutinous barley
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