Kip Japanese Cooking Day 1

Recipe By: Dylan Vicker

🐔🍛Kari Raisu- Japanese Curry Rice

This fun and comforting curry is versatile and easy to prepare.

Serves: 4

Preparation time: 30 minutes

Execution time: 30 minutes

Heat 2 tbsp of vegetable oil over medium-low heat in a heavy-bottomed pan. Add in the chicken and lightly brown it on all sides. Next, add in the onions, carrots and potatoes, and fry gently for 3-4 minutes or until the onions begin to soften a little.
Turn the stove down to low. Add in the garlic paste, ginger paste, and curry powder and cook for 1-2 minutes or until it begins to stick to the bottom of the pot.
Add in the apple sauce, chicken broth, curry roux, soy sauce, chuno sauce, and cook for 10-15 minutes. Stirring occasionally until the sauce has reduced to a gravy-like consistency.
Serve with steamed rice.

This fun and comforting curry is versatile and easy to prepare.

Serves: 4

Preparation time: 30 minutes

Execution time: 30 minutes

Heat 2 tbsp of vegetable oil over medium-low heat in a heavy-bottomed pan. Add in the fried tofu, and Lebanese eggplant, and lightly brown them on all sides. Next, add in the onions, carrots and potatoes, and fry gently for 3-4 minutes or until the onions begin to soften a little.
Turn the stove down to low. Add in the garlic paste, ginger paste, and curry powder and cook for 1-2 minutes or until it begins to stick to the bottom of the pot.
Add in the apple sauce, vegetable stock or broth, curry roux, soy sauce, chuno sauce, and cook for 10-15 minutes. Stirring occasionally until the sauce has reduced to a gravy-like consistency.
Serve with steamed rice.

These matcha cookies with white chocolate have a pretty green colour and a pleasant melty interior.

Serves: 4

Preparation time: 20 minutes

Execution time: 20 minutes

Sift together the flour and baking soda. In the bowl of a standing electric mixer fitted with the paddle attachment, cream the butter until light and fluffy lightly yellow, about 2 minutes. Scrape down the sides of bowl. Add in the sugar, brown sugar and salt. Continue mixing on medium speed until it is free of lumps and smooth (about 1 minute). Scrape down sides of bowl and paddle.
Add the egg, vanilla and mix on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down the sides of the bowl and paddle.
On low speed, add in the sifted flour dry mix. Continue mixing slowly until all of the flour is incorporated. Scrape down the sides of the bowl. Add in the chocolate chips and mix until they are just incorporated.
Heat an oven to 175 degrees with the rack in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 5cm apart onto baking sheets. Chill for at least 1 hour, preferably overnight.
Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off the baking sheet and onto a work surface. Allow the cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature, for 1.5 weeks in the fridge, Or can be frozen and defrosted to enjoy later.