KYABETSU TO BĒKON NO KARĒ BATĀ ITAME
Curry is so popular in Japan that the flavour frequently works its way into other dishes. It lends a warming, aromatic character to fried chicken, mashed potato croquettes or simple stir-fries like this one, which also features the always-delicious combination of cabbage, bacon and butter.
- Streaky Bacon 4 slices, cut into 1 inch chunks
- Onion 1/2, thinly sliced
- Sweetheart (Hispi) Cabbage ½, cored and coarsely chopped
- Mild Curry Powder 1 heaped Tbs
- Butter 1 oz
- Chicken Stock ⅔ cup (from a cube is fine)
- Water a splash
- Oil 1 Tbs
- Salt to taste
- Heat the oil in a large frying pan (skillet) or wok over a medium–high heat, then add the bacon and onions. Fry for about 5 minutes until lightly browned. Add the cabbage, curry powder and butter and continue to stir-fry for about 5 minutes until the cabbage has begun to wilt, then add the chicken stock and water, increase the heat to high and boil rapidly for about 5 minutes until the cabbage has softened and the liquid has reduced to a saucy consistency. Taste and add salt as needed – how much to add will depend entirely on what kind of stock you’ve used. Serve piping hot.
Test kitchen note: Regular green cabbage works fine in this recipe.