Ingredients
Yukari Pickled Red Cabbage
- 1/2 head red cabbage, very thinly sliced
- 2 cups (480ml) rice vinegar (actually, need more)
- 1 cup (240ml) water
- 1 tablespoon (14g) salt
- 2 tablespoons (30g) sugar
- 1 tablespoon (8g) yukari
Curry Sauce with Coconut Milk (preferred)
- 1 tbsp rapeseed or vegetable oil
- 2 onions, chopped
- 2 large carrots, chopped, plus 1 peeled into ribbons
- 2 garlic cloves, crushed
- thumb-sized piece of ginger, peeled and grated or finely chopped
- 1 tbsp curry powder, mild or medium depending on taste
- 1/2 tsp ground turmeric
- 400ml can coconut milk
- 2 tsp maple syrup (or honey)
Alternative Silky Curry Sauce
- 1/2 cup butter
- 3 onions, julienned
- 1 apple, grated
- 1/4 cup (6g) sliced/dried shiitake mushrooms
- 1/4 cup (25g) curry powder
- 1 tablespoon (8g) garam masala (optional)
- 2 teaspoons (9g) MSG
- 1/2 cup (72g) all-purpose flour
- 1 tablespoon (15g) tomato paste
- 1 tablespoon (18g) honey
- 2 tablespoons (23g) Worcestershire sauce
- 1 tablespoon (14g) dark soy
- 1 quart (907g) chicken stock
