[cup sliding] [cutting board sliding] [peeling] [knife cutting] [garlic paper rustling] [knife smashing] [sizzling] [simmering] So, I've been looking into blue
zone recipes and ingredients a lot. Incorporating them into my
diet more while adding my own spin on it and I stumbled
across a statistic that was eye opening. It was a list of
countries and where they fell in order based on who lives the
longest. Year over year, Japan was at the top and I don't mean
like number seventeen or 20 or something that. I mean like
one, they also happen to have a blue zone. Don't get me wrong.
I'm sure there's a lot that goes into the longevity of life
when it comes to healthy living but food seems like a good
place to start. You know, a nice way to ease in and not
take it on all at once and hey, they also happen to have a
curry. So, why not? Curries are delicious and you know,
everyone on the map has their own curry extravaganza. Today,
We're taking a stab at a Japanese version. First, I tried
to approach it as a one-pot deal. I typically use a good
amount of dishes and when it comes to cleaning, me and the
dishes aren't always seeing, you know, eye to eye. Well, they
don't have eyes. So, that could be one problem. Japanese curry
starts with a roux like that fat and flour mixture we use to
thicken soups, stews, or curries like this. But There's are a
curry roux. So, the spices get incorporated into the mix as
well. Instead, today, we're starting by adding in our fat
AKA plant butter or you can use oil and we begin searing our
soy curls. Soy curls have a distinct flavor of their own.
So, if you haven't tried them, I wouldn't make this the first
recipe you tried them in. You could also swap this for like a
super firm tofu or mushrooms or a store-bought plant chicken
substitute. After making this a few times, I would actually
remove the soy curls after searing. Set them off to the
side until you're done the recipe to prevent that soy curl
flavor infringing on the rest of the curry. Next up, onions
and aromatics. If you have the time, use it to caramelize the
onions. It will bring a whole new world to this dish. I can't
say that without thinking about Aladdin. If we were creating
the recipe the original way. We would create something of a a
really dark roux which lends a nutty, almost rich, campfire,
toastiness to the dish but since we're doing this in one
pot, we're adding in our curry spices to toast them in efforts
to replicate something of the same. I believe I said this
before and I'll certainly say it again, all curries are not
created equal. This doesn't mean one is better than the
other. It just means that you will miss some acute flavors if
not considering the appropriate curry companion. From
repeatedly testing this recipe, I happen to run out of the
curry powder that I would recommend but I'll put a link
in the description or pop it up on screen somewhere. So, for
this recipe on camera, I'm kind of tetris overlapping
other spices to come up with something of the same. After
toasting your spices then, adding in your flour and
lightly toasting that as well. It's going to be important to,
you know, keep your spatula swirling and flipping until
there is No white flour remained untouched. By the way,
gluten-free flour like a sweet rice flour or an all-purpose
gluten-free flour blend, 100% can be used for this as well.
When pouring the veggie stock in, be sure to swirl kind of
all over, making sure to almost dissolve the flour into the
stock. One of the biggest differences I've noticed in
Japanese curry is it tends to be more sweet and not so spicy.
So, really the ingredients you add in here outside of the
veggies can really steer it you know right where you want it for optimal
flavor I've seen apples
added into this recipe which I thought was a great idea so
naturally I did the same but other alternatives you can use
are like apple sauce or even a fruit puree or preserve like
apricot or peach. I think those would really do some wonders in
here. Our other sweet choices were maple syrup and ketchup
and to balance out a bit of that umami flavor. We're adding
in soy sauce which you could swap for coconut aminos and a
vegan Worcestershire sauce that you could replace with like a
steak sauce. They're typically plant based as well. Always
check ingredients. This recipe can be found at my website Make
It Dairy Free dot com or linked in the description below. For more
curry ideas, check out my other recipes linked on screen.
Hopefully. Until next time. Believe in good. Peace.
