A delectable Japanese House Style Curry served over crispy tater drums. Accompanied with pickled vegetables, chives, mozzarella, dash Mayo, and sesame seeds.
Japanese Curry Drums
1 ea (272 g) Yellow Onion
1/2 Tbsp (3 g) Dashi powder
2 cups (473 mL) Water
2 cubes (20 g) sweet Japanese Curry
1 cubes (10 g) salty Japanese Curry
2 oz (20 g) Prepared pickled vegetables (fukujinzuke)
2 oz (30 g) Mozzarella shredded
1 Tbsp (6 g) Dashi Powder
1 cup (236.5 mL ) Japanese Mayo
1 oz (1 g) Chives chopped
1 oz (1 g) Sesame seeds
Prep Time: 15min | Cook Time: 25min
Heat 1 liter of canola oil in a pot. Stick a fryer oil thermometer onto the side of the pot. When it reaches to 350 degrees F, add in 12 ounces of tater drums to the hot oil slowly. Fry till the tater drums are golden brown and crispy.
When the tater drums are ready, strain the tater drums and transfer to a stainless steel bowl and toss it with salt to season.
Put the seasoned tater drums to a plate, and then label 6 ounces of Japanese Curry Sauce on top.
Garnish with the fukujinzuke, Japanese Mayo, and mozzarella. Torch the top to melt the cheese.
Finish garnishing with chopped chives and sesame seeds.
Japanese Curry Sauce
Thinly slice the yellow onion till they are paper thin.
Add in 2 tbsp of canola oil into small pot and bring the heat up to medium.
When the pot is hot, add in the sliced yellow and dash powder. Sweat the onions till tender and translucent.
Add in the water to stew the cooked onions till it is extremely soft. Then add in both sweet and salty cubes of prepared Japanese curry. Stir to dissolve.
The sauce will thicken and adjust to desired texture.
Set aside or serve right away.
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