Gochi Japanese Fusion Tapas
19980 E Homestead Rd
Cupertino, CA 95014
I’ve come here before, it’s not a cheap place, but the quality of food is well worth the price. You can check out their menu and make reservations beforehand, because they do get quite crowded on weeknights and weekends. We made a reservation to come at 6pm on a Sunday and they called us a day before to confirm the time. We were promptly seated upon arrival and was very well taken care of throughout the night. The waiters and waitresses are all extremely friendly and cheerful, and will help you when you have no idea what you’re looking at on the menu. Most of their food is fusion Japanese, and I definitely recommend checking out the special items menu, since those change from season to season.
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Bento: Salmon, Spinach, and Curry
My lunch for today 🙂
- 1 chicken breast
- 1/2 medium sized onion
- 1 potato
- 2 carrots
- 1/2 packet of box curry mix
- 3 cups of water
It’s truly been a while since I’ve cooked curry, and I’ve been craving it for a long time. Unfortunately, I don’t have the time, the ingredients, or the knowledge to make the curry from scratch, so I use a box brand. Hey, if you’re crunched on time, and you want a pretty good and hearty, quick meal.. I say take the short cuts.
Depending on your taste and preference, you can change up the ingredients in terms of the amount. You can add more chicken and less potatoes (i had one potato but it was a big one). You could use less carrots or more carrots. You can even go vegetarian if you want!
The curry box had instructions as to how to cook the curry. I kind of digressed from the box a little, because it wanted you to just lightly brown the chicken and the other ingredients and then add water. From past experience, I must say I don’t like doing it this way. Potatoes do take a while to cook and carrots as well.
So to insure that you get softer potatoes and carrots, I suggest doing the following: add a little bit of cooking oil to your pot/pan/wok whatever you’re using. Make sure the pan is hot, before adding in bite sized chicken pieces. I usually season my chicken with salt and pepper. When the chicken is 1/4 cooked through, add the potatoes and let them cook together until the potato is 1/2 cooked, then add the carrots…and then add the onions last. Onions don’t take very long to cook and they’re a lot easier to soften. Once you chicken is almost cooked through then you can add the water. Bring it all to a boil before adding the box curry. Once the curry is added, you’ll find that the curry is watery. No worries. Just let the whole thing simmer on the stove for a good 10 minutes or more, until the sauce thickens to your preference… and then ta-da! You have curry.
I always eat my curry over white rice… the box says you can eat it over pasta (i have never tried this, and I can’t imagine what it would taste like).
If you’re wondering what kind of brand of curry I use, I really like using Kokumaru curry. I think you can find it in any asian supermarket. They might have it at your local grocery stores in the asian isle, but i’m not too sure.. don’t quote me on that.. I’ve never tried looking there.
Anyhow, happy eating!
Beef Curry with Onion, Carrots, and Potatoes
Made on Oct. 14, 2009
1 lb of beef (cut into big cubes)
1 russet potato
1/2 large sweet onion
1/2 cup of baby carrots (diced)
1/2 packet of kokumaro brand curry in medium
Nicole first seared the beef while I cooked the carrots and potatoes in the pot. She dipped the beef in some flour and seared it in a pan with vegetable oil. I sweated the vegetables for about 5-8 minutes before adding the onions in. After the beef was added, we added 3 cups of water and let the whole thing come to a boil before we added the curry packet.
I personally liked this brand of curry more so than the last brand of curry I got (the name escapes me as of now). It made a LOT of curry. It fed me, Nicole, Chris Wong, and Laurie (who came over after the CSC meeting and didn’t get a chance to eat beforehand). We still have some leftover in the fridge. It was sooooo goood.
I love curry!
Made on Sept. 22, 2009
1 cup of chopped baby carrots
1 russet potato
1 chicken breast
1 packet of Japanese curry mix
Justin came over to have dinner with us last night, so Nicole and I decided to make Japanese Curry. I bought a single serving size japanese curry packet from Hawaii supermarket, and added the quick fixings to it.
I cooked the chicken first before adding the potatoes and the carrots— it took a long time before the potatoes and carrots soften. I had to cover the sauce pan for about 15 minutes, before they soften up. I think next time, I’ll boil the potatoes first like Nicole said to, instead of cooking it in the sauce pan. But, the potatoes retained a little of its crispyness texture in the sauce pan—rather than a mashy texture.
We also had shio-may that Justin brought over, but it was pretty fishy.. so we didn’t eat it all.
For dessert we had some box taro mochi..~~yum!
food and love