Japanese Style Curry

Recipe by Nadine Levy Redzepi
mushroom garum
Japanese Style Curry
Serves 4

You can prepare this dish with chicken, lamb, pork, beef or any vegetables you would like.

Mushroom Garum
Mushroom Garum
Ingredients

6 small potatoes
3 Carrots
200g Oyster mushrooms
1L Water
1 Lemon
2 Golden curry cubes
1-2 handfuls Coriander
2 tbsp Mushroom Garum

Steamed Rice

Method
  • Heat a pan (big enough to hold all the vegetables and 1 litre of water) over medium heat. While it heats up, quarter the potatoes, slice the carrots, and tear apart the mushrooms.
  • Mix the Smoked Mushroom Garum with 1 litre of water.
  • Coat the bottom the pan with a little neutral oil - add the potatoes and carrots to the pan, cook till the potatoes are lightly browned. 
  • Place the slightly cooked carrots and potatoes into a bowl and put the pan back on the heat. Give the pan time to get really hot the add a little more oil to the pan followed by the mushrooms, don’t pile them in the middle, spread them out evenly and leave them to get a nice light amber color on the one side.
  • Once the mushrooms have the right irresistible brown color add back in the carrots and potatoes followed by the Smoked Mushroom Garum water. 
  • Lower the heat. Once it starts to simmer add the golden curry cubes and continuously stir till cubes have disappeared.
  • Leave to simmer for about 7-12 minutes until the sauce has thickened, squeeze the juice of the lemon into the sauce and stir.
  • Serve immediately with good rice and coarsely chopped coriander and extra lemon.
  • This freezes really well, so you can go ahead and make a double portion.

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