Gotta Eat Them All!

Is that a Snorlax and a Metapod? I think so! They're in their natural curry habitat and surrounded by delicious sticky rice. They've just evolved but I don't think that they've gained enough experience points to defend themselves against a nice pair of chopsticks. Whether you're making this meal for yourself or for a child it is going to be a hit - who else can say that they've eaten a Pokemon before?

Snorlax and Metapod Sushi:
2 large Triangular Pieces of Extra-Firm Tofu
Enough Japanese Sticky Rice to fill the inazarizushi (boxed is fine)
Nori (for the eyes and mouth)
Vegan Ham (for the cheeks)
4 cups of Boiling Water
Salt, Pepper and Sesame Oil to taste
Enough Flavorless Oil to fry with


Press your tofu by wrapping it in a clean kitchen towel and placing it between two plates, then place a heavy weight on the top plate and wait for one to two hours. After that is done, cut it into large triangles and prepare your pan with the oil. Once the oil is hot and ready - add one piece of tofu and brown it slightly on all sides (to the point that it gets a light crisp), repeat with the next one and let both cool completely before putting them back into the pan of oil for their final crispness. While you cook the tofu (separately), put on a pot of boiling water and set up a colander under the faucet. Once the tofu has come out of the pan, place it in the colander and run it under hot water from the sink and about two cups of boiling water from the pot. Repeat with the next one and dry them both with a towel, then cut a slit into the middle and spoon out some of the tofu, then stuff in the Japanese sticky rice and decorate as you like. For the eyes and mouths I just made a few small cuts into a nori sheet and stuck them onto the rice, took them off, then placed them back on so that they would most definitely stick. Then - for the snorlax I simply added two pieces of vegan ham cut with scissors (you can use a straw as well) to his face for a sleeping snorlax. I added the rest of the rice to the side and worked on my curry.

Japanese-Indian Style Curry:
2 Washed Russet Potatoes
3 Medium-Sized Chopped Carrots
1/4 cup of Whole Wheat Flour
1 Large Onion (sliced thinly)
3 tbl of Olive Oil
1/4 a tsp of Fresh Ginger
Garam Masala (recipe will follow)
4 Cups of Cold Water
Salt and Pepper to taste

Garam Masala Recipe:
1 tsp Whole Cumin Seeds
1/2 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1 tsp Whole Cloves
3/4 tsp Ground Black Pepper
1/4 tsp Ground Nutmeg

Separate the ground spices and place them in a separate bowl, then toast your seeds in an unoiled pan until you can smell them. Once they become more aromatic - place them into a spice grinder or small food processor and grind into a powder (shake it to grind it all). Mix it together with the pre-ground spices and use in your curry.

First, caramelize your onions in a pan with some salt, 1/2 a tsp of garam masala, ginger and the olive oil. Once the onions are fully cooked, add the carrots and let them cook for about one to two minutes. Then add in about a cup or two of water and let those simmer. Once they start to simmer you can start to chop the potatoes as small as you want (I was eating this for dinner so I did 1/2 inch chunks) depending on how much time you have. After about three more minutes you can add the potatoes, some more water and work on your roux.

For the roux, whisk the whole wheat flour with about three teaspoons of garam masala. After that has been mixed together, add three tablespoons of olive oil into a pan over medium heat and begin to whisk the olive oil slowly (once it is fully heated). Once you begin to whisk it, slowly add the flour mixture into it and continue to stir as much as possible so that the flour can be fully cooked. After about two minutes or so, add the water that came from the curry (once the vegetables are soft enough) and add it to the roux. You can add it back to the pan once it has been fully incorporated, salt and pepper to your liking and serve it right up. For a little more decoration I added some broccoli to act as trees, but you can do anything you like with it.

Enjoy!

Signed,

<3 Bou Shin <3