Name: Hokkaido White Curry
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 50 g butter; 150 g carrot; 300 g chicken thigh; 50 g Flour; 400 g Japanese short-grain rice; 15 g Katsuobushi (dried bonito flakes); 10 g Kombu; 400 g Milk; 30 g miso paste; 200 g onion; 1 g pepper; 250 g potato; 20 g Sake; 3 g salt; 15 g Usukuchi soy sauce; 1000 g Water

Malzemeler

Malzemeler
50 g butter
150 g carrot
300 g chicken thigh
50 g Flour
400 g Japanese short-grain rice
15 g Katsuobushi (dried bonito flakes)
10 g Kombu
400 g Milk
30 g miso paste
200 g onion
1 g pepper
250 g potato
20 g Sake
3 g salt
15 g Usukuchi soy sauce
1000 g Water

Hazırlanışı

To prepare dashi, place Kombu in Water and let it steep for 30 minutes. Bring the Water to just below a simmer, then remove the Kombu. Add Katsuobushi to the hot Water, simmer for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Cut the Chicken thigh, Onion, Carrot, and Potato into bite-sized pieces.

In a large pot, heat a small amount of oil (not listed as an ingredient, assumed for cooking) over medium heat. Add the Chicken thigh and cook until lightly browned. Remove the Chicken thigh and set aside. Add the Onion, Carrot, and Potato to the pot and sauté until the Onion is translucent, about 5-7 minutes.

Hokkaido White Curry

Malzemeler

Hazırlanışı

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