<?xml version="1.0" encoding="utf-8" standalone="yes"?><rssversion="2.0"xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Japanese on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/cuisine/japanese/</link><description>Recent content in Japanese on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:linkhref="https://cookbook.jamestombleson.com/cuisine/japanese/index.xml"rel="self"type="application/rss+xml"/><item><title>Japanese Chicken Curry</title><link>https://cookbook.jamestombleson.com/recipes/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/japanese-curry/</guid><description>Ingredients 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 carrots 2 onions 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape) 1/2 Tbsp ginger (grated) 2 cloves garlic 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) 4 cups chicken stock/broth (if you&rsquo;re careful with sodium intake, you can use water only, or use half stock + half water) 1 apple (I used fuji apple; use as much as you like to add sweetness) 1 Tbsp honey 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux) 1 1/2 Tbsp soy sauce 1 Tbsp ketchup Instructions Prep Discard the extra fat from the chicken and cut it into bite size pieces.</description></item></channel></rss>
