🐔🍛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

INGREDIENTS

• 400g chicken, cubed

• 1 brown onion, diced

• 1 medium potato, diced into 1.5 cm cubes

• 60g cabbage, diced into 1.5 cm cubes

• ½ large carrot, diced into 1.5 cm cubes

• 50g S&B Curry roux 

• ½ tsp S&B Japanese curry powde2

• 2 tbsp vegetable oil

• 1 tsp garlic paste

• 1 tsp ginger paste

• 1 tsp chuno sauce or tonkatsu sauce 

• 1 tsp soy sauce 

• 50ml apple juice 

• 50ml chicken broth

METHOD

1. 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. 

2. 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. 

3. 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. 

4. Serve with steamed rice. 

🐔🍛Kari Raisu- Vegetable Japanese Curry Rice 

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

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 100g fried tofu, cubed

• 100g Lebanese eggplant, peeled. 

• 100g Japanese pumpkin 

• 60g canned chickpeas, drained 

• ½ brown onion, diced

• 1 medium potato, diced into 1.5 cm cubes

• 60g cabbage, diced into 1.5 cm cubes

• ½ carrot, diced into 1.5 cm cubes

• 50g S&B Curry roux 

• ½ tsp S&B Japanese curry powder 

• 2 tbsp vegetable oil

• 1 tsp garlic paste

• 1 tsp ginger paste

• 1 tsp chuno sauce or tonkatsu sauce 

• 1 tsp soy sauce 

• 50ml apple juice 

• 50ml vegetable stock 

METHOD

1. 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. 

2. 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. 

3. 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. 

4. Serve with steamed rice. 

🍘 Matcha Cookies with White Chocolate 

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 

INGREDIENTS

• 185g all-purpose flour 

• 2 grams baking soda 

• 115 grams butter 

• 100g sugar 

• 80g light brown sugar 

• 2g salt 

• 1 large egg 

• 5 grams vanilla

• 225g white chocolate 

METHOD

1. 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.

2. 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.

3. 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. 

4. 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. 

5. 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.