Thursday, May 19, 2011

Mo's Japanese/Indian Dish

I love talking to people about cooking, especially from different nationalities. My friend Mo Mussel, whom I have known for over a year through Little League Baseball, knows a thing or two about Japanese food. She is Japanese American. She asked me if I liked curry and I told her ABSOLUTELY!

She told me about a product that she purchased from the Asian Market (and I think widely available) that is to be mixed with vegetables/meats and has a delicious curry flavor. She was kind enough to bring it to a recent baseball game to try and I made it the following night.

I followed the instructions on the box but did not carefully measure the amount of water that was needed and had too much. Oops. The sauce mix is made up of two solid brownish colored blocks that are supposed to be broken up into the saute'd vegetables and after simmering,  it turns into a thick stew. The following day, the leftovers were great because the sauce had thickened up.

I chose to brown some chicken on medium high heat in my dutch oven in some vegetable oil, remove when browned on both sides, then saute chopped garlic, onion, peppers, and zucchini and broccoli (zucchini and broccoli saute'd at the end). After softened, I added the sauce mix and then 6 cups (or so!) of water. Added the chicken back in the pot and let simmer for about 20 minutes.

Mo made a point of telling me that any meat or vegetables will work so I like the flexibility of this sauce mix.

I served the dish with brown basmati rice. It was very quick to make and tasty. The curry was not overpowering but you must like a little bit of heat to like this product.

Thank you, Mo!