Curry rice is loved by everyone in the world. As a child I loved it for the taste and sense of family gathering it brings. So! I decided to conjure up the ultimate curry rice! Something unique… something simply delicious and people will talk about. And, here’s the first of the many curries to come on the path of excellence.

What worked:
1) used KABOCHA instead of potatoes. Same texture but healthier and adds sweetness to curry.
2) added DARK CHOCOLATE. Added a distinctive “depth” and aroma.

What DIDN’T work:
1) used HOUSE VERMONT CURRY. A famous brand in Japan for the addition of Apple and honey. However, felt like it was too mild for the thick, deep, flavorful curry I was looking for.

Not too bad for a first trial. More to come but its slowly but surely moving forward. To be continued.

Source: watashi to tokyo

Ingredients:
1) Mushrooms
2) Sweet Chilli Sauce (brand, Aroy-D)
3) Red Bell Peppers
4) Celery
5) Panko (Bread crumbs)
6) Mozzarella Cheese
7) Baby shrimp
8) Non-fat Plain Yogurt
9) Lemon Juice
10) “Rooster” Sriracha Hot Chili Sauce
11) Worchestire Sauce

Procedure:
1) remove the stems from the mushroom, and minced the stems.
2) marinate the mushroom head with Sweet Chillii sauce and Worchestire sauce in a zip lock bag.
3) Add olive oil to a frying pan, and cook the minced mushrooms stems, celebry, red pepper, panko, minced shrimp, and bread crumbs.
4) Roast red bell peppers in a stove or toaster.
5) Peel the skins off the roasted red bell pepper.
6) Add the roasted bell pepper, yogurt, lemon juice, and sriracha sauce in the mixer. Mix it, baby!
7) Stuff the mushrooms with the stuffing, and bake it in 400F for approximately 15-20mins.
8) Removed the stuffed mushrooms from the oven, and top it with the red pepper sauce.
4) Peel the skins off the roasted red bell peppers, and place it in a mixer.

Ingredients:
1) Hot Italian Sausage
2) Red Seedless grapes
3) mushroom
4) onion
5) Red Wine
6) balsamic vinaigrette
7) Mirin
8) Maple Syrup
9) worchestire sauce
10) coarse pepper
11) Italian herbs

Procedure:
1) Cut Italian sausages, onions, and mushrooms into small pieces, and place them with the red grapes in the baking pan.
2) Mix Red wine, balsamic vinaigrette, mirin, maple syrup, and worchestire sauce together and add it with the ingredients above.
3) Add coarse pepper and italian herbs with the mixture above.
4) Bake it (450F) for approximately 20 minutes or until the red grapes are soft.

Oyako Don

Procedure:
1) Prepare rice. Add slightly less water than usual. We don’t want the white rice to be sticky.
2) cut chicken thighs into small dices, onions into slices, and green onions into 1 inch pieces.
3) Prepare the sauce. Add water, soysauce, dashi, minced garlic, mirin, Cooking sake, brown sugar, and pepper. Adjust it until you like it (slightly sweet). Add the ingredients from step 2, and cook it for few minutes.
4) Beat an egg, and pour it over the cooking sauce (medium heat). Once the egg is slightly solidified (usually half done or fully cooked), pour it all over a rice.
5) Top it with Shichimi Togarashi and Nori

Ingredients:
1) Boboli Pizza Crust
2) RAGU Light Alferdo Cream Sauce
3) Chicken
4) Onion
5) Garlic
6) Worchestire sauce
7) Asparagus
8) Brown sugar
9) Black pepper

Procedure:
1) Prepare the caramelized onions. In a frying pan, add oil, and cook sliced onions until it turns brown. Add brown sugar, cook it, and caramelize the onions. Set it aside.
2) Prepare the garlic chicken. Cook chicken with oil, lots of garlic, pepper, and Worchestire sauce. Set it aside.
3) Boil water and add asparagus for 1 min. Remove the asparagus.
4) Spread the white sauce on the pizza crust.
5) Top the pizza with caramelized onions, garlic chicken, and asparagus
6) Place the pizza in a preheated oven (450F) for about 10-15 minutes.

Ingredients:
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Canned Tuna
4) Mayo
5) Mozzarella Cheese
6) Basil
7) Tomato

Procedure:
1) Prepare the mayo tuna. Drain the canned Tuna, and mix it with mayo.
2) Spread the RAGU tomato sauce on the pizza crust
3) Top the pizza with Basil, Mayo tuna, sliced tomato, and pieces of Mozzarella Cheese.
4) Place the pizza in a preheated oven (450F) for about 10-15 minutes.

Ingredients:
1) Boboli Pizza Crust
2) S&B Golden Curry (HOT)
3) Kabocha
4) Onion
5) Carrots
6) Mozzarella Cheese
7) Frozen Veggies
8) Mint leaves
9) Non-fat Yogurt

Procedure:
1) Prepare the curry sauce. In a boiling water add S&B curry cubes, cut carrots, sliced onions, frozen veggies, and cut Kabocha.
2) Prepare mint yogurt sauce. Blend Non-fat yogurt with mint leaves in a processor.
3) Spread the curry sauce on the pizza crust.
4) Top the pizza with pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
6) Add Mint Yogurt sauce at the end.