Japanese Style One Pot Supper Recipes
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
JAPANESE-STYLE ONE POT SUPPER
This is being posted as per a request. I found it in Sunset Magazine, December 2007 edition. Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.
Provided by Manami
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
- Drain and cut into 6- to 10-in. lengths.
- In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
- Reduce heat and simmer, covered, 5 minutes.
- Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
- Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
- Set pot on the table so people can serve themselves, with Sriracha on the side.
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