Easiest Way to Prepare Favorite Japanese spinach and aubergine curry rice gratin

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Speedy Japanese spinach and aubergine curry rice gratin. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese spinach and aubergine curry rice gratin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese spinach and aubergine curry rice gratin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese spinach and aubergine curry rice gratin is 2 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Japanese spinach and aubergine curry rice gratin using 13 ingredients and 8 steps. Here is how you can achieve that.

I first ate this dish at Coco curry house. This soon became my new favourite dish and now I order this every time. This has the perfect combination for me. My love of rice, curry and cheese all in one dish along with some vegetables for balance. I wanted to recreate this at home as I usually always have the ingredients in my larder. Any vegetables can be used make this dish. I hope you enjoy making and eating my version of the Japanese curry gratin. #eattherainbow 🌈 #recreation #Japanese #Japanesecurry #Japanesegratin #aubergine #spinach #currysauce #cheese

Ingredients and spices that need to be Prepare to make Japanese spinach and aubergine curry rice gratin:

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

Instructions to make 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.

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