Tag: lady and pups

Lady & Pups’ Curry Risotto

Affiliate banner explaining there is an affiliate link for Bookshop.org, an online bookshop with a mission to financially support local, independent bookstores, in this article.Mandy from Lady and Pups has been one of my biggest flavor inspirations for years. I think we share a penchant for flavors that pack a punch and innovations that some might consider sacrilegious.

She is also a pioneer in the moody style of food photography I thought I’d end up doing before I turned into a brightly colored butterball. So when her book The Art of Escapism Cooking came out last year, I just had to have it.

A picture of Mandy from Lady and Pups hiding behind a copy of her book The Art of Escapism Cooking

Where Mandy and I drift apart is that I tend to like short cuts where she appears to be a gluton for punishment. The chapter Shit I Eat When I’m By Myself thus rang the most true to me, and this kare (Japanese curry brick) risotto was the first recipe I cooked from Escapism.

What are Japanese curry bricks?

Now you can make your own curry bricks, but Japanese food tends to be high quality at all levels. And making life harder for yourself is so not the point of this dish. So get yourself some bricks.

Because I get greedy when I go to my bigger Asian supermarket, I got a few brands. My favorite was the Kokumaro-brand. The hot version isn’t that hot, and it has a nice creamy edge to it that I get off on.

An example of a Japanese curry brick box by the brand Kokumaro

All the brands I got were hot. Some packed too much of a punch for me, were too salty or too bland. Do with that information what you will. I’d recommend trying a bunch if you can afford to. If not, go with Kokumaro and blame me (no refunds tho).

How do you eat Japanse curry risotto?

This is a very filling main course and it really doesn’t need anything else.

I added frozen peas to mine for some greens. Broccoli would probably also work. But I like all green veggies.

If you have to eat this as a side I would cook whatever greens you are having separately and serve it with chicken or pork schnitzel for Tonkatsu (Japanese schnitzel) vibes and use the recipe below to serve two.

Some things to look out for

I thought I’d get smart and fancy with this recipe and not read the instructions properly, so the first time I made it with arborio rice in my Instant Pot. This was a bad idea.

Curry bricks are an instant cooking solution and don’t need a lot of time to thicken (or burn). Use leftover rice from the day before (or: make sure you have leftover rice at hand).

I have on occasion been out of ginger and curry powder to add and didn’t miss these. I did try and make this without any of Mandy’s additions to the bricks at some point and that was very meh, so please don’t omit too much. Though I also didn’t miss the Parm on days where I’d run out.

What I did miss is this recipe on days where I didn’t have any curry bricks. The egg yolk really is a must-have finishing touch. So on to the recipe.

You can buy Mandy Lee’s The Art of Escapism cooking here if you’re in the US or here if you’re in the UK.

A blue background with a white plate with a black circle on top. On the plate to the right front there is a small brown and wood patterned dish with some grated Parmesan inside. To the back and left on the plate is an oval black bowl, filled with dark yellow brown rice dotted with peas, topped with a golden egg yolk. A wedge of parmesan has been set on it's backend to the right backend of the plate.

Curry Risotto from The Art of Escapism Cooking

Dorothy Porker
A quick and easy hearty and aggressive risotto made with Japanese curry bricks and some extra veg from The Art of Escapism Cooking by Lady and Pups.
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main course
Cuisine Fusion, Italian, Japanese
Servings 1

Equipment

  • Saucepan
  • Grater

Ingredients
  

  • 1 c - 250 ml chicken stock
  • 3 T - 45 ml milk most variaties work - more as needed
  • 1 1/3 T - 30 gr Japanese curry bricks whichever brand you like, can find or afford
  • 2 T - 30 gr caramelized onion powder I buy ready-made caramelized onions and grind them up with my pestle and mortar
  • 1 clove garlic finely chopped
  • 1/2 t - 3 gr ginger grated
  • 2 t - 12 gr unsweetened cocoa powder yes really
  • 2 t - 12 gr curry powder
  • 1/2 t - 3 gr Dijon mustard
  • 1/2 t - 3 gr honey
  • 1 1/4 c 160 gr rice pre-cooked, leftover is fine
  • 1 egg yolk you can freeze the whites for up to one year
  • Parmesan grated, to serve
  • black pepper to taste
  • 1 c - 125 gr peas fresh or frozen, optional

Instructions
 

  • Combine everything 1 c - 250 ml chicken stock, 3 T - 45 ml milk, 1 1/3 T - 30 gr curry brick, 1 T - 15 gr caramelized onion powder, clove of garlic, 1/2 t - 3 gr of ginger, mustard, honey and the 2 tsp - 12 gr of cacao and curry powder in a heavy based saucepan until everything is thoroughly mixed.
  • Bring to a simmer and stir until the sauce begins to thicken.
  • Add 1 1/4 c - 160 gr rice and 1 c - 125 gr peas and warm through. Adjust thickness with milk if so desired.
  • Serve with 1 raw egg yolk on top and lots of the grated Parmesan and freshly ground pepper.

Notes

Lady and Pups' curry risotto keeps for up to 3 days in the fridge and can best be reheated by coating it in breadcrumbs and shallow frying it.
Keyword comfort food, cookbook recipe, Italian food, Japanese curry, Japanese food, Lady and Pups, The Art of Escapism Cooking

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor Japanse curry risotto van Lady&Pups.

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Kara Age with Ikura and Kewpie

I’ve been a fan of David Chang‘s cooking since I saw him eating raw ramen noodles sprinkled with instant noodle powder in Mind of a Chef. One of the dishes I’ve always wanted to try at Momofuku is the caviar and fried chicken. I’ve never been to New York with enough people, or enough money for that matter. So this feast always seemed out of reach.

Throwback someday to that time I couldn’t find Baohaus the day I’d planned to, so I ‘had to’ 👀 eat there and at Momofuku Ssäm Bar during the same lunch and then they had octopus on the menu so I had to get that as well as some pork belly. 🐙🐷🤤 .

Lady and Pups: Goddess of Aggressive Umami

But then I saw Lady and Pups post about her fried chicken and salmon roe. And I realized, off course! You can make this shit at home! And personally. I prefer salmon roe over caviar anyway, though that might be because I’ve never had the real deal. Either way making something like this at home means you can tweak it to suit your personal preferences.

For those of you who don’t know Lady and Pups, she is by far my favorite food blogger. All her recipes pack a punch and a lot of my cooking is inspired by her. She’s actually got a book coming out this fall, called The Art of Escapism Cooking and I can’t wait to get my hands on it.

That said, I’m much more of a lazy cook than she is, so I just pulled together my own version of this dish.

Tokyo Cult Recipes

I got my recipe for kara-age from Maori Murota’s Tokyo Cult Recipes and used Kewpie mayo (extra delicious because the addition of MSG) with either salmon or trout roe, depending on what I can afford and what my fish monger has laying around at the time.

Of course you can also just have the chicken with some rice and pickled cucumber. But if you’ve got it, flaunt it.

What do I eat with Momofuku inspired fried chicken with ikura?

Have it with a nice cold glass of sake and a lightly dressed salad of wakame or cucumber with rice wine vinegar, sesame oil and sesame seeds and maybe some fries.

A bowl of Japanese fried chicken with ikura, salmon roe and tufts of Kewpie mayo

Momofuku Inspired Fried Chicken with Ikura

Dorothy Porker
A home-style version of the fried chicken and caviar they serve at Momofuku, with Japanese fried chicken, Japanese mayo and salmon roe.
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, Dinner, Lunch, Main course
Cuisine American, Asian, Japanese
Servings 2

Equipment

  • Plate x2
  • Deep fat fryer
  • Paper towels

Ingredients
  

  • 1 medium egg
  • 1 clove garlic finely grated
  • 1" - 2.5 cm ginger peeled and finely grated
  • 1 T - 15 ml sesame oil
  • 1 1/2 T - 25 ml soy sauce Japanese preferred
  • 1 t - 5 gr cane sugar plane will suffice if that's what you've got
  • 5 T - 75 gr potato starch corn starch or rice flour will also work in a pinch
  • 1 t - 5 gr cinnamon yes really
  • pinch pepper
  • 4 pieces chicken boneless, skinless, cut into1.5 inch/ 4 cm strips
  • oil for deep fat frying
  • salt

To serve

  • Kewpie mayo to taste, if you can't get Kewpie, mix some MSG into 'regular' mayo
  • salmon or trout roe (imitation) caviar also works (in a pinch?)
  • 2 medium eggs soft boiled or poached, optional

Instructions
 

  • Mix together 1 egg, 1 clove of garlic, 1" - 2.5 cm ginger, 1 T - 15 ml of sesame oil, 1 1/2 T - 22.5 ml of soy sauce, 1 t - 5 gr of sugar, 5 T - 75 gr potato starch, 1 t - 5 gr cinnamon and a pinch of pepper shallow plate. Add 4 pieces of chicken , cut into strips and leave to marinade for about 30 minutes in the flavored batter.
  • Preheat your deep fat fryer to 180° C/ 360° F .
  • Be sure to set up a plate with paper towels to move your chicken to once you're done frying.
  • Now, stir the chicken and batter thoroughly before you fry the chicken in batches. The starch can sink to the bottom of the marinade and the chicken really needs a good layer of properly mixed batter to crisp up.
  • Depending on the size of your fryer, fry the chicken in small batches until golden brown and crisp. This should take 5-10 minutes depending on the size of your pieces of chicken.
  • Move to the kitchen towel lined plate while you fry up the remainder of your chicken. Finish the fried chicken with some salt.

To serve

  • Plate this however you want. You can either stack all the strips of chicken on a big tray, douse them in Kewpie in a zig-zag or Jackson Pollock-style splatter pattern and then toss all the salmon roe on top in one go, or serve individual portions on smaller plates, mayhaps with a soft boiled egg, to avoid fights. Or serve the chicken, roe and Kewpie separately, and let your dinners 'build their own'. Either way you're in for a very good time.

Notes

This recipe is not suited for the air fryer because the batter is very loose.
Keyword david chang, fried chicken, Japanese food, kewpie mayo, Lady and Pups, maori murota, momofuku, msg, salmon roe, tokyo cult recipes

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Japanse gefrituurde kip met zalmeitjes en Japanse mayonaise. 

Gochujang and Parmesan Pasta

Nothing pairs better than cheese and gochujang (sorry wine). The first time I learned this was when I made Lady&Pups gochujang, mushroom and cheese pasta.

Some variations on the theme

I simplified it quite a bit and usually skip the shrooms because pasta, but I won’t stop you if you want to add some veggies. I think peas would also go nicely with this.

A plate of Korean inspired pasta with gochujang and Parmesan

Gochujang and Parmesan pasta

Dorothy Porker
This recipe combines the gentle heat of gochujang with the umami of Parmesan for a rich, creamy, spicy and satisfying pasta.
Prep Time 10 mins
Cook Time 11 mins
Course Dinner, Main course
Cuisine Fusion, Italian, Korean
Servings 1

Equipment

  • Large pot for cooking pasta
  • Small skillet or frying pan

Ingredients
  

  • pinch salt for the pasta water
  • 3 oz - 80 gr pasta of choice, I use linguine
  • 2 T - 15 ml olive oil
  • 4 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 2 T - 15 gr gochujang
  • 1 T - 7 gr flour
  • 1 c - 250 ml cream (nut)milk will also do
  • 1 c - 125 gr Parmesan grated, divided in two
  • 1 slice cheese whatever you have laying around, preferably something younger, mature cheeses don't melt as well, if at all
  • ground black pepper to taste

Instructions
 

  • Prepare your 3 oz - 80 gr of pasta according to the instructions on the packet. I like to cut the suggestions cooking time by a minute to ensure extra bite.
  • Heat 1 T - 15 ml of olive oil in a small skillet or frying pan. Add 4 finely chopped shallots and 2 cloves of finely chopped garlic and glaze until translucent. This should take 5-10 minutes.
  • If you're adding a vegetable, now would be a good time to add them the shallots and garlic and cook until soft. This excludes peas, which are best added at the last minute just to warm them through.
  • Stir in 2 T - 15 gr gochujang and 1 T - 7 gr flour for roughly 2-4 minutes and then add 1 c - 250 ml of cream. Keep stirring until the sauce starts to thicken.
  • Lower the heat completely. Add 1/2 c - 65 gr of Parmesan and 1 slice of whatever cheese you have laying around. If you're using peas this is the time to add them, I'd suggest about a cup's worth.
  • Your pasta should be done now. Drain and mix in with the sauce to finish.
  • Top with the remainder of the Parmesan and ground black pepper.
Keyword easy pasta, gochujang, korean, korean fusion, Lady and Pups

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