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Curry Diary 5/29/2013: Yes, I love Japanese Curry

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JapaneseCurry

I love Japanese Curry.

Japanese Curry done right is something special.  It’s a thick, sweeter, almost gravy-like curry that goes great on just about everything.  It’s very popular in Japan, a signature dish in the Japanese Navy, and it seems there’s an ever-growing amount of specialty curries coming from the land of the Rising Sun.

I say good.  More curries.

You’ve probably seen the roux blocks in stores or had a good Japanese curry at some point in your life.  It’s everywhere.  It’s incredibly popular in Japan, both at home and eating out.

Of course, again, the best part is you can toss it on rice-plus-something and have a delicious one-dish meal.  It’s the sauce that makes everything special – and a good sauce makes it amazing.

However, I’m not exactly thrilled with a lot of the options.  The Curry Roux blocks that you get in stores are loaded with sodium (even if they’re so delicious).  Some recipes themselves are a bit fatty as well, or involved some timed preparations.  Curry Roux can leave a bit of a gritty taste depending on brand.  Also I’m a freeze-and-eat kind of guy so I couldn’t find anything fitting someone like myself who wants to freeze the curry so I can serve it any time – usually you make it with whatever you’re going to cover with the sauce.

So I decided to make my own recipe.

I plan to document it here as “Curry Diary” so I can share my wisdom, my knowledge, my experience my tears, and I dunno, whatever happens when a guy tries to make homemade Japanese Curry.

Now on a serious note, this actually embodies an important principle of good cooking: owning a recipe.  Really good cooking comes from doing something until you get it right (read: you like it).  That teaches you a lot, that personalizes the recipe, and that makes sharing it all the more powerful.

I’ve been doing this for awhile, so the next few posts are going to catch you up . . .

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.

Recipe – Energy Bars

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Still experimenting with this one here, but if you want quick – if not always well-adhering – energy bars these are good – and tasty!

I decided to come up with an energy bar recipe in order to get a good, energizing snack or pre-meal snack to work into my day.  I tend to eat 400-500 or so calorie meals, just to keep from pigging out, so I tend to have about 2 snacks a day (and yes, I brush my teeth then as well).  This was an experiment in creating a good, solid one.

Ingredients:

  • 4 cups oats
  • 1/2 cup rasins
  • 1 cup maple syrup
  • 1 cups peanut butter.
  • Dash vanilla (1/8 tsp)

Directions:

  1. Mix Oats, rasins in a bowl.
  2. Heat maple syrup, blend in peanut butter and vanilla.
  3. Pour over mix, stir until everything is coated.
  4. Put in pan, cover with saran wrap, push down to pack, chill in refreigerator.
  5. When it’s firm, move to the freezer for about 30 minutes.
  6. Cut into 16 bars.

Each bar has 242 cal, 6 grams protein, 3g fiber, and is about 13% of your fat and 8% of your saturated fat needs.  So they’re good, but I wouldn’t eat more than 1 or 2 a day, or use them if you need a caloric blast while working out.

Now the hard part here is not making them fall apart, so I’m messing with the ingredients   First two times I did it they held together, then they fell apart last time.  I’m debating a bit more maple syrup or leaving out the rasins to get better binding.  Ideas are appreciated!

Taste-wise these are insanely delicious.  Plus when my last batch fell apart, it just became pseudo-granola – which is great, but harder to pace yourself when eating.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.

Italian Dressing Mix – Plus!

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I’ve been experimenting with this mix over time, and frankly am pretty pleased with this version.  It’s a way to make Italian dressing – but you can do a lot more with it (thus the Plus).  Best of all, you can mix it with spices and ingredients you probably have lying around the house.

First you need these ingredients.

  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon dried, ground thyme
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 1 tsp salt

Take all the ingredients and mix them together in a jar or other container (preferably the one you’ll keep it in).  If you have a mortar and pestle it’s even better as you can crush things together, but I just mix them together and crush them a bit with the back of a spoon.  I probably need a mortar and pestle to be a cool cook.

To make dressing, just blend 1 Tablespoon of Olive Oil (or another oil), 1 teaspoon of White Wine or Rice Wine Vinegar, and 1/2 tablespoon of the mix.  It’s best when you put it in a container, shake it, and let it sit in a refrigerator for awhile so the flavors blend.  Shake again before you serve.

This is a bit high in fat (olive oil, after all), but delicious.  It also goes far – it’s usually enough for a good 2 or so cups of vegetables.  I particularly like it on baby spinach, tomatoes, and broccoli – and diced tomatoes on spinach.

If you want more, merely scale it up.  You can try other vinegars, but I like these ones.

However there’s more you can do . . .

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