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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, japanese spinach and aubergine curry rice gratin. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Japanese spinach and aubergine curry rice gratin is one of the most favored of recent trending meals 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 that I’ve loved my entire life. They are nice and they look wonderful.

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

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

So that’s going to wrap this up with this exceptional food japanese spinach and aubergine curry rice gratin recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!