Discover a unique breakfast experience with gluten-free curry inspired by Persona 5! Join the Phantom Feast and start your day deliciously!
Exploring Unique Breakfast Flavors Inspired by Persona 5
The Phantom Feast series kicks off with a culinary adventure inspired by Persona 5 Royal, focusing on a hearty Japanese chicken curry that can be enjoyed for breakfast. This gluten-free dish is not only flavorful but also easily adaptable for various dietary needs, including those with celiac disease, food allergies, or those opting for a plant-based lifestyle. The recipe serves as a foundational starting point for those looking to recreate the iconic flavors of the game, moving towards more complex dishes like Sojiro’s famous LeBlanc curry in later installments.
This beginner-friendly Level 1 Curry introduces essential ingredients and techniques, such as creating a vegan dashi, utilizing Liquid Shio Koji for enhanced umami, and incorporating secret ingredients like apple and ketchup to boost flavor. The recipe allows for customization, letting cooks choose between chicken, tofu, or an array of vegetables, making it a versatile dish suitable for everyone’s palate. With step-by-step guidance, this delicious curry promises to be a delightful addition to any breakfast table.
Awaken Your Taste Buds: A Whimsical Journey into the Culinary Shadows!
This is so good it’s like a hug for your tummy good morning and welcome to our very first challenge curry for breakfast right now that the rice is cooking let’s get to it in our first live stream we met our protagonist a teen who’s been.
Labeled a delinquent for assaulting a man who was drunkenly forcing himself on a woman who clearly wanted to be left alone please help damn brat i’ll sue now on probation he has moved to Tokyo to stay with Sojiro Sakura owner of a cafe called LeBlanc on his first day at his new.
School he’s given a big plate of curry for breakfast thanks Sjurro this won’t be our last encounter with Sojurro’s curry and I have lots of recipes to share so we’re starting with a basic Japanese-style chicken curry to begin let’s make a vegan dashi broth with dried shiakei mushrooms and comoo i’m heating a liter or four cups.
Of water on a medium heat and adding four shiakei and one piece of comoo you can substitute your favorite broth or bullion here i just like this dashi because it’s simple uses ingredients I can always have on hand and I don’t have to stress about reading labels or finding out exactly what type of yeast extract is used in a storebought.
Broth and it’s delicious i remove the comoo just before the water comes to a boil then turn off the heat and allow it to cool a bit before straining i’m saving the mushrooms to put in the curry because I don’t like to waste them but I actually don’t recommend putting them in the curry comment below if you’d like me to.
Do a leftover dashi shiakei recipe now that the dashi is done let’s prep the chicken for a vegetarian or vegan option you can skip this step and use medium or firm tofu or your favorite vegetables or other protein instead it’s a pretty versatile dish so feel free to experiment i’ve got about 700 g or 1 and 12 lb of boneless skinless chicken.
Thighs here thighs are my favorite as they stay tender and juicy and don’t dry out like the breast meat can i’m cutting them into bite-sized pieces and trimming excess fat as I go not all the fat just the big chunks i’m preparing the chicken first because I’m going to season it with one of my favorite kitchen hacks liquid.
Shioji in Japanese shio means salt and cooji is the magical fungi responsible for soy sauce miso sake and all kinds of other deliciousness shiocoji is made with salt koji and water this stuff is basically liquid umami and it also helps tenderize the meat i use it instead of salt in all kinds of stuff you can find it at your.
Local Asian grocery store and I’ll take a look online and see if I can find a link to share below leave a comment if you want me to do a homemade shioji tutorial if you’re using shioji you want to massage it in a bit and let the chicken sit for about 30 minutes otherwise you can prepare it last and use salt and maybe some black pepper if.
You like after thoroughly scrubbing and disinfecting my cutting board no salmonella here thank you it’s time to prep our veggies i’m peeling two nice fat carrots a hefty hunk of ginger i really like ginger you don’t have to use this much a handful of garlic cloves a couple of yellow onions half a red apple the other half was a tasty snack and for.
Japanese curry you’ll usually see the potatoes peeled but I like the skin and I have a hard time throwing away all that extra fiber and nutrients so I’m keeping them i’m slicing the onions into thin rounds because that’s how I like them then I’m tossing them into a pot with a neutral oil here I’m using a mix of sesame and canola oil usually I’d go.
For rice brand but I’m out you can use grape seed oil sunflower avocado whatever you have on hand as long as it has a reasonably mild flavor and not too low of a smoke point i’m tossing the onions in the oil and letting them cook low and slow while I prep the other veggies giving them an occasional stir and keeping an eye on the temperature to.
Make sure they don’t burn for the carrots I’m cutting them into big chunks range is the goal but please don’t follow my example if you want a proper range cut i have no idea what I’m doing for the potatoes again nice big chunks i’m tossing the potatoes and carrots in a bowl together for now i’ve.
Seen a lot of recipes call for soaking the potatoes in water to remove the excess starch but we’re not using a R so why remove starch if we’re just going to add it back in later they’re fine snuggling with the carrots for now time for the garlic you can use a garlic press but I’m a fan of the ceramic grater i’m using it for the ginger.
Already and it’s easier to clean anyway there are some straggly bits of garlic at the end but the ginger will take care of them i’m using an obscene amount of ginger i don’t recommend using this much ginger this much is good but I love ginger so I’m going with obscene finally the apple if you don’t.
Have a ceramic grater you should get one but you can use a cheese grater for the ginger and apple if that’s what you have or maybe a food processor i’ll drop a link for the grater though it’s awesome oh I almost forgot the mushrooms again I don’t recommend putting them in this particular curry but I don’t want to waste them so I’m removing the stems and.
Slicing them up let’s check on our onions they’re translucent and getting a bit brown they need a bit more time to caramelize properly which will add a deep and mild sweetness to the sauce so let’s cook up this chicken i’ve got a large pan over a medium heat and I’m using the same blend of canola.
And sesame oils because I’m all out of my favorite rice brand oil i cook the chicken in batches you don’t want to overload the pan or you’ll end up with a sad and soggy mess let’s toss the chicken around a bit to get it nice and coated in the oil and stop it from sticking too much and let it sit long enough to brown then turn it to get the.
Other side once both sides are lightly browned I’ll transfer it to a wire rack or a paper towel in this instance because my wire rack is busy elsewhere i want to get rid of any excess oil still clinging to the meat all right the onions are looking lovely i’m adding the ginger and garlic now and letting that cook a.
Bit now let’s toss in our spices i’ve got 25 g of Japanese curry powder that’s about 4 tablespoons plus 5 g or 1 tbsp of garam masala sure that sounds about right now I know what you’re thinking japanese curry without a rue what is the meaning of this look we’re doing this quick and dirty this way works and we’ll do a.
Proper rue later in the game for all you R essentialists okay the spices are smelling fragrant so I’m going to add the chicken and get it nice and coated with the spice mixture next I’ll add the grated apple and then the potatoes and carrots again making sure to mix it all up nicely and spread that yummy seasoning all over everything then I add.
A liter or four cups of dashi from earlier to season the broth I’m adding a tablespoon of agave nectar you can use honey if you like a tablespoon of gluten-free tamari which you can substitute coconut aminos or shiocoji if you’re avoiding soy do you know about the secret ingredients japanese curry always has at.
Least one or two secret ingredients we’ll learn more about that later in the game i’ve already added one the grated apple and now I’m adding one more ketchup if you’re avoiding tomatoes you can use banana ketchup instead yes banana ketchup i’m serious it exists and it’s delicious i’m also adding a completely optional.
Tablespoon of sake you can substitute a white wine or cherry if you don’t have sake or you can use a non-alcoholic mirin if you’re avoiding alcohol or just skip it the curry’s fine without it here’s where I add the mushrooms which I forgot again they might be better sauteed in the spice mixture with the rest of the veggies or better yet left.
Out entirely not anything against the mushrooms i love the mushrooms just I don’t feel like they’re a good fit for this curry and I added half a teaspoon of cayenne pepper but I forgot to hit record sorry now we’re going to let this come to a simmer and cook for about 20 minutes until the potatoes are cooked.
Through okay it’s been cooking for a while now and I’m seeing some scum floating to the surface so I’ll go ahead and skim that off potatoes are looking close to done this curry is almost ready i’m making a slurry of potato starch and water you can use cornstarch for this potato starch corn starch doesn’t really matter.
Slowly add it in bit by bit until I get the consistency I’m looking for and there we go that’s it let’s give it a taste oh it’s good but I think we can do one more secret ingredient let’s turn off the heat and add one spoonful of plain yogurt i know it’s dairy but you can skip it or use your favorite plant-based yogurt.
Dairy is iffy for me but lately it hasn’t been too much of an issue so I’m going for it while I can if you’re using tofu this would be the time to add it i’d recommend coating bite-sized pieces of potato starch and pan or deep frying them then pour the curry on top h I might need to do that soon actually that sounds amazing and.
That’s it short grain Japanese rice the curry itself and homemade fuku junzuki which is a Japanese pickle that is traditionally served with a curry we can see the bright red color on our protagonist’s plate and it looks like he’s uh eating that with a glass of water no coffee just yet so let’s dig in okay for my first bite I’m going to.
Get all of the flavors i’m going to try to get all the flavors so I’ve got a little little curry little pickle a little bit more curry and some rice m it’s really good definitely worth all the work.
M in that mouthful I got like mostly carrot but a real pop of sweetness it’s so good i got to stop eating so I can talk it’s hearty aromatic um I can.
Taste individual spices i can taste the cardamom but there’s lots of layers of flavor it’s very deep and complex slightly spicy but not very much a little sweet salt tons of umami m the pickle adds a brightness to the dish that because it’s.
So deep and complex and umami and salt and savory with the sweetness it’s it’s kind of missing that bright flavor flavor and when you get that bite of the fukui I’m probably butchering how you say that but that is spot on i just got a bit of lotus root and the crunch is.
Just unexpected and wonderful i just got the pickle out of the fridge so it’s like cool and refreshing compared to the hot spicy curry i’m quite shy about eating on camera i’m like ravenously hungry i didn’t think I was hungry until I started eating this is a big hearty.
Breakfast i love the potatoes and the curry that’s just perfection i know it seems like a bit redundant to have potatoes and rice but look this is comfort food you’re not supposed to eat it every day m okay I am getting full now that’s a lot of.
food that crunch is just amazing i was talking about spices and I got distracted i definitely taste the ginger i love ginger i used way too much for most palettes probably but that’s how I like it try it either way whichever way you.
Prefer this is so good i know the protagonist says that he’s awakening one of the options that you can choose is I’m awake now after eating the curry but after this I don’t know i’m kind of ready for a nap it’s so filling and hearty and just it’s like a hug for your tummy you.
know i’m going to finish it we got like two bites left m 10 out of 10 highly recommend i would love to hear back from you after you try eating Japanese style curry for breakfast just like our protagonist in real life so what do you think how did I do did I satisfy the.
Requirements of the challenge i think so i’m feeling quite proud of myself i’ll see if I can get this video up in time that’s the next part of the challenge and stay tuned for Gudon tomorrow thanks for watching so full so full.
