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Japanese
Home-Style Teriyaki Chicken with Scallion
A Home-Style Teriyaki Chicken, the kind of plate you make on a quiet evening, and served with Scallion.
Japanese
Free recipe
Glazed Katsu Curry in Dashi Broth
Our Katsu Curry leans on soy sauce and patience: built on a slow, honest base, then finished in Dashi Broth.
Ingredients
What you'll need
- 1 lb katsu curry
- 3 cloves soy sauce
- 1 tsp dashi
- 1/2 cup mirin
- 1 tbsp scallions
- 2 tsp toasted sesame seeds
- 1 medium fresh ginger
- to taste a squeeze of citrus
Method
Step by step
- Bloom the whole and ground spices in hot oil until they smell toasty.
- Add the onion base and cook it down slowly until jammy and deeply colored.
- Stir in the katsu curry and liquid, then simmer gently so the flavors marry.
- Finish with cream or fresh herbs, check the seasoning, and serve with rice or bread.
Keep cooking
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Crispy Katsu Curry over Steamed Rice -- layered with warm, patient spice.
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Panko-Crusted Pork Tonkatsu in Dashi Broth
A Panko-Crusted Pork Tonkatsu, deeply savory and worth the wait, and served in Dashi Broth.
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Simmered Chicken Karaage with Scallion
Our Chicken Karaage leans on soy sauce and patience: built on a slow, honest base, then finished with Scallion.