Prep Time: 20 minutes
Cook Time: 80 minutes (30 mins stir fry, 35 mins pressure cooking, and 15 mins deep frying)
For Steamed Rice
2 rice cooker cups Japanese short grain rice
water (fill up till 2 cup line)
For Soup Curry
1 package shimeji mushrooms
3 cloves garlic
1 knob ginger
2.5 lb bone-in skin-on chicken thighs (6 pieces)
1 tsp kosher salt
freshly ground black pepper
½ Tbsp extra virgin olive oil
1 Tbsp unsalted butter
3 cups chicken broth
1 Tbsp dry basil
1 bay leaf
1 tsp kosher salt
1 tsp soy sauce
1 piece Japanese curry roux
1 Tbsp curry powder
1 tsp garam masala
1 Tbsp tomato paste
1 Tbsp honey
1 ½ Tbsp mango chutney
For Additional Vegetables
1 cup neutral flavor oil (vegetable, canola, etc)
1 russet potato
½ red bell pepper
2 Japanese/Chinese eggplants
2 inches lotus root
2 oz kabocha squash (60 g)
Make Steamed Rice
Rinse rice and drain well. Place rice and water in the inner pot of the cooker. Close the lid.
Select [Rice] using [MENU] button and set the steam time to 8 minutes. Press [COOK] button. When cooking is completed, warming will start. Fluff up the rice with a rice scooper.
Tip: Adjust cooking time and water according to personal taste.
Dice the onion and cut the carrot into ½ inch pieces.
Mince the garlic and grate the ginger.
Discard the bottom of the shimeji mushroom stem. Roughly separate the mushrooms.
Pat dry the chicken with paper towel to remove any moisture. Season the chicken with kosher salt and freshly ground black pepper.
Set cooker to [BROWNING FRY, level 6] for 30 minutes (you can add more minutes later on if you need extra time).
Heat 1 Tbsp oil and brown the chicken, skin side down, for 5 minutes each side, or until golden brown. Don’t crowd the pot and brown the chicken in batches, if necessary.
After the bottom side is nicely brown, flip to cook the other side. Then transfer the chicken to a plate and continue with the next batch. Set aside.
Add the diced onion and 1 ½ Tbsp unsalted butter. Sauté until translucent, about 7-8 minutes.
Add the garlic and ginger and mix all together.
Add 1 piece Japanese curry roux, 1 Tbsp curry powder, 1 tsp garam masala, 1 Tbsp tomato paste and sauté until fragrant.
Add 1 Tbsp honey and 1 ½ Tbsp mango chutney and mix all together.
Gradually add half the chicken broth, scraping the brown bits on the bottom of the pot. Transfer the chicken back to the pot.
Add the carrots, shimeji mushrooms, the rest of chicken broth, 1 Tbsp dry basil, and 1 bay leaf. Gently mix all together.
Close the lid and set cooker to [MULTI COOK, level 9] for 35 minutes.
Once the pressure cooking is done, open the lid and add 1 tsp kosher salt and 1 tsp soy sauce. Taste and adjust the flavor.
Deep Fry Vegetables (Optional)
Lotus root: Slice thinly and soak in water (or ideally 2 cups water + 1 tsp of rice vinegar) for 10 minutes.
Bell pepper: Remove the seeds and cut into 4 wedges.
Okra: Remove the hard corners and cut in half lengthwise.
Kabocha: Thinly slice the kabocha (cut in half if it’s too big). If the kabocha is too hard to cut, microwave for 30 seconds or more if it’s still hard.
Potato: Cut into 6 to 8 wedges and soak in water to remove starch for 10 minutes.
Eggplant: Right before deep frying (otherwise it’ll change color), cut the eggplants in half and cut the skin side in criss-cross pattern. This creates a nice design and helps to absorb more flavors.
Make sure to dry with paper towel or kitchen towel to remove excess moisture before deep frying.
Add 1 cup of oil in a frying pan or pot. Deep/shallow fry the vegetables and drain the excess oil on a paper towel or a wire rack.
Serve the steamed rice in a small bowl or plate and the soup curry in a bowl. Top the soup curry with deep fried vegetables. When you eat, pick up some rice with a spoon, and scoop soup curry. Enjoy!