On the Line: Donald Williams of Curry House CoCo Ichibanya, Part Three
|Photo by LP Hastings|
Diamond Jamboree is the ultimate Asian food court, with more parking than either local Mitsuwa (unless it's lunch or the weekend, then you're screwed). Coco Ichibanya may be modest in size, but it is definitely big in comfort. Rachel, one of Donald's team members, contributed this week's recipe. But first, a few parting words from Donald.
"Our Irvine location doesn't sell CoCo curry roux in packets, but making Japanese curry at home isn't that hard. Among all my Japanese friends, everyone's mom has a slightly different curry recipe based on their personal preferences. My Aunt purees an entire apple to add a subtle, fruity sweetness. My dad likes to add dark baking chocolate and yogurt to make it cream and slightly bitter.
Curry is a very versatile because you can stew any combination of meats and vegetables that you want. You can reference this recipe to develop a home-style Japanese curry of your own."
Read our interview with Donald Williams of Curry House Coco Ichibanya, Part Two.
And now, on to Part Three. . . .
Rachel's Family Recipe for Japanese Style Curry
Serves 10 or more
3 tablespoons butter
1/4 cup flour
2 tablespoons garam masala, cumin, and/or paprika
Fresh ground black pepper
1 tablespoon tonkatsu sauce (or Worcestershire sauce)
Curry roux directions:
Melt the butter in a pan. Stir the flour and spices until it turns into a paste.
If you want to make it spicy, raid your kitchen for any kind of hot sauce or cayenne pepper. I usually like to add Tapatio.
Add tonkatsu sauce. Gently combine the curry roux into the curry pot with the meat and vegetables. Stir until the curry thickens.
2 teaspoons oil
2 carrots, diced
2 large onions
4 cups water
2 potatoes, cut into 1-inch pieces
1 pureed kiwi
2 teaspoons salt
4 boneless chicken thighs
Caramelize the onions and carrots with the oil. Add in chicken and saute.
Add water and bring to a boil. Add potatoes, kiwi, and any other vegetables you'd like to include.
Simmer until vegetables are fork tender. Season as needed.
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