
In June, hydrangeas are at their best one after another. Don't they naturally brighten up the mood during the rainy season, which tends to be gloomy, when you see them blooming in all their splendor?
I found a recipe for "Hydrangea Deco Curry" on Ezaki Glico's website that reproduced such gorgeousness. The ingredients and procedure were simple, so I gave it a try.
First, prepare rice (300 g). Arrange the rice in such a way as to make a bank around the edge of the plate. Once the rice bank is formed, put the curry roux into it. This time I used retort curry (170g (6oz)).
Now, it is time to make the hydrangea. Place the loin hams that have been cut into flower shapes on top of the curry roux. Once the ham is arranged evenly, top the center of each flower (ham) with finely chopped scrambled eggs. Finally, garnish with shiso leaves. A large flower of hydrangea bloomed on the curry rice!
It turned out to look okay, but I regret that the hydrangea ended up looking smaller than the model in the recipe. It seems that making the rice bank larger and widening the diameter of the curry roux would have made the hydrangea larger and more gorgeous. In addition, we used a dish with a diameter of about 23 cm, which was just the right size.
Although there is some work involved, such as preparing many flower-shaped hams and placing small scrambled eggs on top, you can make this "Hydrangea Deco Curry" with ingredients that are close at hand. Why not try it for a regular dinner? For a detailed recipe, please refer to the Ezaki Glico website.