Japanese Curry Shakshuka
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A Note from Feedfeed
We threw the Ultimate Comforta-Bowl Throdown at FeedfeedBrooklyn with our friends at Tuttorosso Tomatoes and we invited three New York City chefs to participate in a friendly showdown for the title of the best bowl. This dish, Japanese Curry Shakshuka, is by Chef Emily Yuen of Bessou, and was a complex crowd pleaser!
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ingredients
For The Shakshuka
- 4 tablespoons olive oil
- 1 yellow onion, diced
- 8 garlic cloves, minced
- 1 (1 inch) fresh ginger, minced
- 5 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1/4 cup Japanese curry powder
- 2 tablespoons harissa paste
- 2 teaspoons ground cumin
- 4 cups Crushed Tuttorosso Tomatoes
- 2 cups diced Kabocha squash
Method
For The Shakshuka
Step 1
In a medium sized pot, on medium low heat, melt butter with olive oil. Sweat the onions, ginger and garlic until soft and fragrant, about 8-10 minutes.
Step 2
Add curry powder, harissa, cumin and flour. Stir for an additional 2 minutes on low heat. Add the Kabocha squash and crushed tomatoes.
Step 3
Bring up to a boil, then lower the heat and gently simmer for 30-40 mins stirring every 5 mins or so. Check the squash to make sure it is cooked before taking off the heat. Season with salt to taste.
ingredients
For The Turmeric Coconut Crema
- 1 clove garlic, minced
- 1/4 inch piece ginger, minced
- 2 tablespoons Turmeric powder
- 1 cup full fat coconut milk
- 1 tablespoon olive oil
For The Turmeric Coconut Crema
Step 1
In a small sauce pan sweat garlic and ginger in olive oil on medium low heat for 4 minutes.
Step 2
Add Coconut milk and Turmeric to the pot and simmer for 10 minutes. Season with salt.
ingredients
To Serve
- 4 eggs, poached
- Pea shoots
- 1 pinch Schimi Togarashi
- 2 slices Milk bread, toasted
To Serve
Step 1
Top curry with Poached eggs and garnish with pea shoots. Sprinkle Schimi Togarashi on the poached eggs and serve with milk toast on the side.