Japanese spinach and aubergine curry rice gratin
Japanese spinach and aubergine curry rice gratin

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, japanese spinach and aubergine curry rice gratin. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese spinach and aubergine curry rice gratin is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Japanese spinach and aubergine curry rice gratin is something which I have loved my entire life. They are nice and they look fantastic.

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

So that’s going to wrap it up with this exceptional food japanese spinach and aubergine curry rice gratin recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!