Steps to Make Favorite Japanese spinach and aubergine curry rice gratin

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, japanese spinach and aubergine curry rice gratin. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese spinach and aubergine curry rice gratin is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Japanese spinach and aubergine curry rice gratin is something which I’ve loved my entire life.

Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. Curry Doria is Japanese rice gratin topped with flavorful curry meat. This video will show you how to make Japanese Curry and Rice, one of the most popular dishes in Japan.

To get started with this particular recipe, we must first prepare a few components. You can cook japanese spinach and aubergine curry rice gratin using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Japanese spinach and aubergine curry rice gratin:

1. Prepare 1 carrot, sliced into half moons (optional)
2. Prepare 2 tablespoons vegetable oil (or any cooking oil)
3. Make ready 1 white onion, finely sliced
4. Make ready 50 g aubergine, sliced
5. Prepare 28 g Japanese curry block
6. Take 2 cups warm water
7. Take Sprinkle of cumin powder
8. Take To taste salt (optional)
9. Get To taste ground white pepper
10. Make ready 25 g spinach
11. Make ready 200 g sushi rice, warm rice
12. Prepare Garnish:
13. Take 100 g grated cheese (any cheese that melts)

This obscure dish of Japanese curry topped with molten cheese is a speciality of the port city of Mojiko, in the south of the country. Scoop the rice into bowls, top with the aubergines, and garnish with the pine nuts and pomegranate seeds. Spinach Gratin with Hard Boiled Eggs. Typically you puree sesame seeds to make the dressing for this traditional spinach side dish recipe, but we use tahini to make it easier and quicker.

Steps to make Japanese spinach and aubergine curry rice gratin:

1. In a saucepan on medium heat, part boil the carrots until soft. Drain the carrots in a sieve and place in a bowl and set aside.
2. In a medium size pot or wok on medium heat, add cooking oil. Add the onions and sauté until soft and translucent. Then add the aubergines and carrots, then cook until soft. Stir occasionally to cook evenly.
3. Add the curry block(s) and warm water. Increase heat to high. Gently stir the curry block to dissolve. Once curry sauce is boiling, reduce heat and let it gently simmer. Cover with a lid. The sauce will slowly thicken. Tip: if a too thick add a little bit more water, if too runny add a tiny bit more curry block.
4. Once curry sauce is to desired consistency, season with cumin powder, ground white pepper and salt (optional). Taste the sauce and adjust (add more cumin, white pepper or salt).
5. Now add the spinach and turn off heat after a minute. The spinach cooks very quickly and you do not want to over cook it.
6. To assemble place warm rice into a gratin dish, ladle over the vegetables and curry sauce. Then sprinkle the grated cheese on top.
7. Transfer on a baking tray and place in the oven at 180 degrees for 8-10 minutes until curry sauce is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
8. Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.

Spinach Gratin with Hard Boiled Eggs. Typically you puree sesame seeds to make the dressing for this traditional spinach side dish recipe, but we use tahini to make it easier and quicker. This curry is an adaptation of a recipe I found posted on several different websites. When I first served this dish, people commented on its professional Stir in garlic, ginger, and all other spices, being careful to avoid scorching. Raise heat to high and boil for.

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