Hikaru’s Cooking Time

Hey! Say! JUMP Calendar 2020-2021 Special Magazine

English Translation ↓

 

Hikaru’s Cooking Time

On today’s menu: Hikaru Style Chicken Curry

 

Ingredients (Serves 3-4 people)

200g chicken

1 carrot

2 potatoes

2 onions

2 eggs

¼ bunch broccoli

Fried onion

Parsley flakes

2 teaspoons instant coffee

2 cups rice

Vermont curry roux (medium spice)

Water as directed on the roux box

Oil

 

“When there is something I want to eat, I cook it. At most I cook about three times a week. Cooking for yourself is a good way to care for you health. I love Japanese food, my specialty is chicken with plum sauce. I have a recipe book that I have cooked every single recipe from. When I buy too many ingredients I invite my friends around and treat them. I often make curry and kimchi hotpot.”

 

How to Cook

• Wash the rice and put it on to boil. Cut the chicken, carrot, potatoes, and onions into large, bite-sized pieces. Put the broccoli and eggs on to boil.
• Grease a pot with oil and sauté the chicken until golden brown. At this time it’s ok to add some thinly sliced ginger and garlic if you like!

 

“The key point is how adding coffee to the curry gives it depth. This is the flavour I use as a base. I generally use chicken for the meat. Sometimes when I have time, I take out 2/3 of the onion, and put in vegetables that release a lot of water like eggplant.”

 

How to Cook

• Put all the vegetables but the broccoli into the pot and sauté. When the onion softens add the water and stew for 15-minutes. Turn off the heat briefly and add the curry roux, then stew again over a low heat.
• To finish off, add the instant coffee and stew for a short time.
• Pile rice on the plate and lightly sprinkle with parsley flakes. Dish out the curry, and garnish with the boiled eggs cut into halves and the broccoli cut in to large bite-sized pieces.
• Finally add some love with the fried onion and you’re done!

 

“Lately, I discovered that if you butter some bread, put a slice of cheese and some shavings from a curry roux cube on it and toast it, it’s really yummy!  On the second day I like to make curry udon with the left overs. When I’m not in the mood for curry, I put lettuce and sausage in a Japanese soup base and make pot-au-feu.”