Gemini - Recipe: Soya Chunk Japanese Curry
Soya Chunk Japanese Curry (S&B Golden Curry Method)
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Servings: 2–3
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Protein: 50g-75g Dry Soya Chunks (rehydrates to approx. 250g-300g)
Reduce to 50g next time; combine with other hard vegetables; slight affect still from MSG?
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Roux Amount: 2 segments (Half of the 92g S&B block)
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Water: 350ml (plus extra for soaking)
Ingredients
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Soya Chunks: 75g dried chunks.
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Soaking Liquid: 1 cup hot water + 1 tbsp soy sauce (for “umami” base).
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Curry Base: 2 segments S&B Golden Curry.
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Aromatics: 1 onion (sliced), 1 carrot (sliced).
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Water for Curry: 350ml.
Instructions
1. Rehydrate the Soya Chunks
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Place dry soya chunks in a bowl with hot water and a splash of soy sauce.
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Soak for 10–15 minutes until doubled in size and soft.
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Crucial Step: Drain and squeeze the chunks firmly to remove the “beany” soaking water. This ensures they absorb the curry sauce instead.
2. Searing
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Heat 1 tbsp oil in a pan.
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Sauté the squeezed soya chunks until the edges are golden brown. Remove and set aside.
3. Simmering
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Sauté the onion and carrot in the same pan.
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Add 350ml water.
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Add the soya chunks back in and simmer for 10 minutes.
4. Thickening
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Turn off the heat.
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Add 2 segments of the S&B block; stir until dissolved.
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Simmer on low for 5 minutes until the sauce is rich and glossy.
5. Serving
- Serve with rice. Soya chunks are particularly good with a side of pickled ginger to cut through the richness.
type: recipe
cuisine: Japanese
protein: Soya Chunks
tags:
• vegetarian
• sustainable-protein
• food-science
• quick-dinner
Soya Chunk Japanese Curry (S&B Golden Curry Method)
• Servings: 2–3
• Protein: 75g Dry Soya Chunks (rehydrates to approx. 300g)
• Roux Amount: 2 segments (Half of the 92g S&B block)
• Water: 350ml (plus extra for soaking)
Ingredients
• Soya Chunks: 75g dried chunks.
• Soaking Liquid: 1 cup hot water + 1 tbsp soy sauce (for “umami” base).
• Curry Base: 2 segments S&B Golden Curry.
• Aromatics: 1 onion (sliced), 1 carrot (sliced).
• Water for Curry: 350ml.
Instructions
- Rehydrate the Soya Chunks
• Place dry soya chunks in a bowl with hot water and a splash of soy sauce.
• Soak for 10–15 minutes until doubled in size and soft.
• Crucial Step: Drain and squeeze the chunks firmly to remove the “beany” soaking water. This ensures they absorb the curry sauce instead.
- Searing
• Heat 1 tbsp oil in a pan.
• Sauté the squeezed soya chunks until the edges are golden brown. Remove and set aside.
- Simmering
• Sauté the onion and carrot in the same pan.
• Add 350ml water.
• Add the soya chunks back in and simmer for 10 minutes.
- Thickening
• Turn off the heat.
• Add 2 segments of the S&B block; stir until dissolved.
• Simmer on low for 5 minutes until the sauce is rich and glossy.
Detailed Nutritional Information
Estimates per serving (based on 3 servings, excluding rice).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 315 kcal | 16% |
| Protein | 18.5g | 37% |
| Total Fat | 13.5g | 17% |
| Saturated Fat | 6.5g | 33% |
| Carbohydrates | 32g | 12% |
| Fiber | 7.5g | 27% |
| Sodium | 1,020mg | 44% |
| Iron | 4.2mg | 23% |
*Calculated for a standard 2,000 kcal intake.
Personal Notes
• Family Feedback: An excellent high-protein meal for a retired household. The increased fiber (7.5g per serving) is significantly higher than a standard meat-based curry, aiding in cholesterol management.
• Son’s Engineering Corner: - Protein Efficiency Ratio (PER): Soya chunks are a “concentrated” protein source. While raw chicken is ~23% protein by weight, dried soya chunks are ~50-52% protein.
• Mass Balance in Rehydration: . This allows for a precise calculation of the final nutrient density in the finished curry matrix.
• PDCAAS Score: Soya protein has a score of ~1.0, meaning it provides all essential amino acids required for human protein synthesis, matching animal-based proteins like casein or egg white.
• Pinner Shopping: The large Tesco in Pinner usually stocks the “Natco” or “East End” brands of soya chunks in the world food aisle—these are often more cost-effective than specialty health food versions.
Serving Suggestion
Pair with 150g of steamed white rice.
• Total Meal Protein: ~23g (Rice adds ~4.5g of protein).
• Total Meal Calories: ~515 kcal.