Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, japanese spinach and aubergine curry rice gratin. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Japanese spinach and aubergine curry rice gratin is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Japanese spinach and aubergine curry rice gratin is something that I’ve loved my whole life.

Curry Doria is Japanese rice gratin topped with flavorful curry meat sauce and cheese and baked into perfection in a casserole. Keyword: curry, gratin, rice gratin. ©JustOneCookbook.com Content and photographs are copyright protected. Another recipe for the Sinner and Saint collection. Start with the aubergines and cut them in circles of about half a cm.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have japanese spinach and aubergine curry rice gratin using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Japanese spinach and aubergine curry rice gratin:

1. Make ready 1 carrot, sliced into half moons (optional)
2. Prepare 2 tablespoons vegetable oil (or any cooking oil)
3. Get 1 white onion, finely sliced
4. Get 50 g aubergine, sliced
5. Get 28 g Japanese curry block
6. Prepare 2 cups warm water
7. Get Sprinkle of cumin powder
8. Take To taste salt (optional)
9. Take To taste ground white pepper
10. Prepare 25 g spinach
11. Make ready 200 g sushi rice, warm rice
12. Take Garnish:
13. Make ready 100 g grated cheese (any cheese that melts)

I used two bunches of spinach instead of the eggplant and it worked out fine. I served it over rice and I had enough leftovers for. This is my version the Japanese curry gratin. Onion and…» Rice is topped with a savory curry mixture and shredded cheese, then baked until golden and bubbly.

Instructions to make Japanese spinach and aubergine curry rice gratin:

1. In a saucepan on medium heat, part boil the carrots until soft. Drain the carrots in a sieve and place in a bowl and set aside.
2. In a medium size pot or wok on medium heat, add cooking oil. Add the onions and sauté until soft and translucent. Then add the aubergines and carrots, then cook until soft. Stir occasionally to cook evenly.
3. Add the curry block(s) and warm water. Increase heat to high. Gently stir the curry block to dissolve. Once curry sauce is boiling, reduce heat and let it gently simmer. Cover with a lid. The sauce will slowly thicken. Tip: if a too thick add a little bit more water, if too runny add a tiny bit more curry block.
4. Once curry sauce is to desired consistency, season with cumin powder, ground white pepper and salt (optional). Taste the sauce and adjust (add more cumin, white pepper or salt).
5. Now add the spinach and turn off heat after a minute. The spinach cooks very quickly and you do not want to over cook it.
6. To assemble place warm rice into a gratin dish, ladle over the vegetables and curry sauce. Then sprinkle the grated cheese on top.
7. Transfer on a baking tray and place in the oven at 180 degrees for 8-10 minutes until curry sauce is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
8. Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.
9. Ready to serve and ENJOY!

This is my version the Japanese curry gratin. Onion and…» Rice is topped with a savory curry mixture and shredded cheese, then baked until golden and bubbly. Disclosure: This post contains Amazon affiliate links. This gratin-style dish layers rice with a creamy béchamel sauce, seafood, and melted, bubbly cheese. Along with the traditional version, there are.

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