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Episode 104

Curry Rice

Recipe Courtesy: Serious Eats
For the Curry Spice Blend:

2 tablespoons (7g) whole coriander seeds, toasted in a dry skillet until fragrant
1 tablespoon (6g) whole cumin seeds, toasted in a dry skillet until fragrant
1 tablespoon (6g) whole fenugreek seeds, toasted in a dry skillet until fragrant
2 1/2 teaspoons (6g) cardamom seeds, toasted in a dry skillet until fragrant (see note)
2 teaspoons (5g) whole black peppercorns, toasted in a dry skillet until fragrant
1/2 teaspoon (2g) fennel seeds, toasted in a dry skillet until fragrant
1 (2-inch) piece cinnamon (3g)
3 cloves
1/2 of a star anise pod
1 or 2 strips (1g) dehydrated orange peel (optional; see note)
2 tablespoons (16g) ground turmeric
1/4 to 1/2 teaspoon (1 to 2g) chile powder, depending on the intensity of your chile powder and how spicy you want the curry
Pinch grated fresh nutmeg

For the Stew:

1 pound (450g) boneless, skinless chicken thighs
Kosher salt and freshly ground black pepperr
2 tablespoons (30ml) vegetable oil, plus more as needed
1 large yellow onion (1 pound; 450g), diced
8 ounces carrots (225g; about 3 medium), peeled and cut into 1/2-inch pieces
1 quart (950ml) homemade chicken stock or store-bought low-sodium broth
1 quart (950ml) homemade or instant dashi (see note)
1 pound (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
Half of one 6-ounce apple, peeled, cored, and finely grated, minced, or puréed
1/2 cup unsalted butter (4 ounces; 110g)
1/2 cup all-purpose flour (2 ounces; 55g)
1 (2-inch) piece peeled fresh ginger, finely grated
Curry spice blend
1 cup frozen peas (5.5 ounces; 160g), if desired
Warm short-grain rice, for serving
Pickled ginger and/or rakkyo (pickled Japanese scallion), for serving

Directions

For the Curry Spice Blend: In a spice grinder, combine coriander, cumin, fenugreek, cardamom, black peppercorns, fennel, cinnamon, cloves, star anise, and orange peel (if using) and grind to a fine powder. Empty into a small bowl and combine with turmeric, chili powder, and nutmeg, then set aside.

For the Stew: Season chicken all over with salt and pepper. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes. Transfer chicken to a plate and set aside.

Add onion to Dutch oven, lower heat to medium-low, and cook, stirring, until golden, about 10 minutes. Add carrots and cook for 4 minutes. Add chicken stock and dashi and bring to a simmer over high heat; reduce heat to maintain a simmer.

Cut up chicken into bite-size pieces and add back to pot, along with any accumulated juices. Add potatoes and apple and cook at a gentle simmer until potatoes are tender and carrots can easily be pierced with a fork, about 15 minutes.

Meanwhile, in a medium saucepan, melt butter over medium heat until foaming. Stir in flour and cook, stirring, until roux is a deep caramel brown, about 20 minutes. Stir in ginger and 3 tablespoons (25g) curry spice blend and cook for 1 minute. Remove from heat and let cool slightly.

Scrape roux into stew pot, stir well, and simmer until broth has thickened. Season with salt and pepper. Stir in peas, if using, and cook until heated through.

Serve curry with cooked rice and pickled ginger and/or rakkyo.

Air Fryer Tonkatsu

Recipe Courtesy: MochiMommy

Ingredients
1 lb pork loin or tenderloin or other pork cutlet
2 eggs
1/4 cup flour
1 1/4 cup panko bread crumbs
salt and pepper
oil spray(without propellant)

Instructions

Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer.
Optional step: Place your panko in a skillet and toast on stovetop on medium heat until panko turns golden brown (about 3-5 minutes).
Mix eggs and flour in a shallow dish.

Lightly salt and pepper your pork.
Dip pork in the egg/flour batter, making sure both sides are well coated.
Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides.
Preheat air fryer to 360 degrees F.
Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is. My pork that was about 3/4 inches thick took 18 minutes.
Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad.

Tonkatsu Sauce

Recipe Courtesy: Serious Eats

1/3 cup ketchup (3 ounces; 88g)
1/4 cup (60ml) Worcestershire sauce
3 tablespoons (45ml) soy sauce
1 tablespoon (15ml) mirin
1 tablespoon (15g) granulated sugar
2 teaspoons Dijon mustard
1/4 teaspoon garlic powder

Directions
In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month.