Kokako's Japanese curry
Photo by Ted Baghurst
Kokako Cafe, housed in a beautiful and spacious old post office in Grey Lynn, offers a regularly-rotating seasonal menu, with vegan, vegetarian and gluten-free options.
This recipe, courtesy of head chef Rohan Horner and sous chef Kentaro Kurihara, is a flavoursome alternative to Indian, Malaysian and Thai-inspired curries. Try it with steamed rice, coleslaw and fresh coriander and sesame seeds to finish.
The cafe's usual recipe makes a lovingly-prepared pot for 20 - here, we've adapted it to serve a family for dinner or a couple of friends for dinner and lunch.
|4 tsp||Cumin seeds, ground|
|4 tsp||Coriander seeds, ground|
|2 tsp||Cinnamon, ground|
|1 tsp||Cloves, ground|
|4 tsp||Garlic powder, or use fresh garlic|
|2 tsp||Ginger powder, or use fresh ginger|
|2 tsp||Black pepper|
|2||Potatoes, red skin|
|250 g||Canned tomatoes|
|15 g||Fresh garlic, grated, about 3 tsp|
|15 g||Fresh ginger, grated, about 3 tsp|
|60 g||Shiitake mushrooms, dried, soaked in water overnight|
|30 g||Miso paste|
|1 to taste||Butter|
|200 g||Edamame beans, to garnish|
|100 g||Sesame seeds, to garnish|
|1 to garnish||Fresh coriander|
- Mix all spices and toast.
- Soak the shiitake in water overnight and slice if needed.
- Make a roux in a small saucepan. Stir to combine the melted butter and flour and cook on a low heat for 10 minutes. The roux will turn a light brown colour. Add the spice/mix curry powder. Cook and stir for two minutes and remove from the heat and allow to cool.
- In a large pan, caramelise the onion in vegetable oil, add the grated ginger and garlic, and cook for few minutes.
- Add the shiitake, carrot and potato, cook for little while, then add the stock water and mirin.
- When the soup is boiled, turn the heat down to a simmer and add the roux and miso. Stir well.
- Simmer for 30 minutes then the curry will start thickening. Taste and season with salt and pepper but be careful not to salt too heavily as the miso adds quite a bit of salt already.
- Stir the edamame into the curry. Serve with steamed rice, a simple coleslaw, picked coriander and a generous sprinkle of sesame seeds.