{"id":43644,"date":"2017-05-25T23:23:14","date_gmt":"2017-05-26T03:23:14","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43644"},"modified":"2017-05-26T10:04:36","modified_gmt":"2017-05-26T14:04:36","slug":"black-curry%e9%bb%92%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43644&lang=en","title":{"rendered":"Black Curry
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\"\"<\/p>\n

Hi!<\/p>\n

Sorry about the absence.<\/p>\n

I just got back from my vacation in Japan.<\/p>\n

It was great to see my family and friends, and there are a lot of things about this trip I would like to share with you, but I figure many of my blog readers are probably the most interested in food.<\/p>\n

So I am hoping to make and post some dishes for that I got inspiration from my stay in Japan.<\/p>\n

\"\"<\/p>\n

I made this black curry for dinner tonight.<\/p>\n

I had never heard of black curry until this trip.<\/p>\n

We had this wonderful black curry at a cafe in Nara, and I fell in love with it.<\/p>\n

When I did some research, apparently black curry has been pretty popular in Japan lately, and many restaurants do offer their own version of black curry.<\/p>\n

There appear to be many ways to make your curry black, but when I asked the server at the cafe she told me that it was “black sesame” that made their curry black.<\/p>\n

So my black curry has a healthy amount of black sesame, but I also came up with some other secret weapons to add flavor depth and additional black color.<\/p>\n

\"\"<\/p>\n

My black curry turned out DELICIOUS and very black!<\/p>\n

\"\"<\/p>\n

My black curry was served with wild rice and roasted Kabocha, cauliflower, and carrots.<\/p>\n

Black Curry<\/strong><\/p>\n

canola oil
\n2~3 tablespoons chopped garlic
\n1 teaspoon chopped ginger
\n3 cups water
\n1\/4 cup Shio Kombu (Japanese salted seaweed)
\n1 cup Hijiki (Japanese dried seaweed), soaked in water and dried
\n1\/4~1\/3 cup black sesame
\n1~2 tablespoons canola oil
\n1~2 tablespoons all purpose flour
\n2~3 teaspoons curry powder
\ncane sugar
\nsalt and pepper<\/p>\n

1. Sautee garlic and ginger with oil in a large pot. Cook over medium heat while constantly stirring until browned.
\n2. Add water and Shio Kombu. Boil and then turn down to low heat.
\n3. In a tall container combine Hijiki and black sesame. Add about a cup of the liquid from the pot. Puree everything using a hand blender until smooth and creamy. Add to the pot. Mix well with a whisk.
\n4. In a separate small pan combine oil and flour. Cook over medium heat while constantly stirring until turned dark brown. Scoop about 1\/2 cup of liquid from the pot, add to the roux, and mix well. Pour the loosened roux to the pot. Mix well with a whisk.
\n5. Add curry powder, sugar, salt, and pepper.<\/p><\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Hi! Sorry about the absence. I just got back from my vacation in Japan. It was great to see my family and friends, and there are a lot of things about this trip I would like to share with you, but I figure many of my blog readers are probably the most interested in food. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22,25,28,29],"tags":[],"class_list":["post-43644","post","type-post","status-publish","format-standard","hentry","category-starches","category-potatosquash","category-root-vegetable","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43644"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43644\/revisions"}],"predecessor-version":[{"id":43662,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43644\/revisions\/43662"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}