The election has finished. Thank you for your participation.
JA
CURRY ANA IN-FLIGHT MEAL GENERAL ELECTION 2018
Voting period: 19 - 28 October, 2018
ANA is dedicated to creating in-flight meals with customers. 2018 marks the 6th general election. This year's theme is Japanese curry!
The top 3 voted dishes will be served as in-flight meals in Premium Economy and Economy Class on international flights departing Japan from March to May 2019.
* Voting period is until 28 October, 2018 (JST 23:59).
* Results will be announced on ANA official SNS in November, 2018.
* Details on offered routes, etc., will be announced on ANA website in February 2019.
Japanese curry from 9 prefectures
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- Local Curry Introduction
- Recipe
- About Tottori
Daisen Dori chicken cutlet curry
- Local CA's recommendation
-
Made with brand chicken “Daisen Dori” from Tottori prefecture.
Tottori is famous as the land where nature is rich. "Daisen Dori" is famous for its balance of fat and juicy, umami flavor.
Enjoy the deep fried chicken cutlet curry that fulfills your stomach.
Daisen Dori chicken cutlet curry
- Ingredients (serves 4)
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[Rice]
[Curry sauce]
(1)
| Curry roux | | 70g |
| Onion (finely chopped) | | 300g |
| Carrots | | 100g |
| Water | | 600ml |
[Topping]
(2)Grilled vegetables (leftover vegetables OK)
| Medium onion | | 1 |
| Yellow paprika | | 1 |
| Red paprika | | 1 |
| Zucchini | | 1 |
| Eggplant | | 1 |
| Olive oil | | 2g |
| A pinch of salt |
| A pinch of white pepper |
(C)Chicken cutlet
| Chicken breast | | 200g |
| *Flour | | 6 tablespoons |
| *Eggs | | 2 |
| *Water | | 4 tablespoons |
| Adequate amount of bread crumbs |
- Instructions
-
| (1) | Put oil in a pan, stir-fry the vegetables in (A), add water when they become tender, then simmer for 15 to 20 minutes. |
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| (2) | Skim off foam, add roux and dissolve, simmer for about 10 more minutes on low heat. |
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| (3) | Cut the onions, paprika, zucchini and eggplants in (B) in half and grill them. |
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| (4) | Cut incisions in the thick parts of the chicken breast, cut in half with uniform thickness, sprinkle salt and pepper to add flavor. |
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| (5) | Place (C-*) in the bowl, then mix with a whisk until smooth. |
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| (6) | Thinly dust the chicken with flour (Outside material) just before frying, let it go through (5) and coat bread crumbs. |
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| (7) | Add oil about 2cm deep in a frying pan and heat it to 170°C. Put in a half chicken from (6), turn them over part way, and fry for 5-6 minutes until the coating is browned. Do the same with the rest. |
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| (8) | Put curry sauce on rice, along with chicken cutlet and vegetables to be ready. |
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*This recipe is arranged for home cooking.
Tottori encompasses the eastern part of the Sanin region. Tottori is full of spectacular locations that will show you the breathtaking beauty of nature. It is home to the magnificent Tottori Sand Dunes, and The Sand Museum, Japan’s only sand sculpture museum. Then there’s Mount Daisen, often alluded to in the analogy “Mount Fuji in the East, Mount Daisen in the West.
- Local Curry Introduction
- Recipe
- About Shimane
Curry on shijimi clam rice with vegetables
- Local CA's recommendation
-
Shimane prefecture shijimi clams are always top ranked in volume of production and consumption. Shijimi clams are nutrient rich in amino acids, vitamins, minerals, and are effective food for promoting physical health. In particular, ornithine, an amino acid in shijimi clams, is known for its effect in assisting liver function and recovery from fatigue.
We blended Shimane prefecture shijimi clams with rice. Enjoy a generous portion of curry rice with vegetables and deep fried tofu.
Curry on shijimi clam rice with vegetables
- Ingredients (serves 4)
-
(A) Shijimi clam soup (1 liter of water per 500ml of shijimi clam)
[Shijimi clam rice]
| Peeled shijimi clam | | 30g |
| # (A) Shijimi clam soup | | 10ml |
| # Mirin | | 10ml |
| # White soy sauce | | 10ml |
| # Needle ginger | | 10g |
| * White rice | | 300g |
| * Konbu | | 6g |
| * White soy sauce | | 30ml |
| * (A) Shijimi clam soup | | 300ml |
[Curry sauce]
| Onion | | 160g |
| Cabbage | | 160g |
| Carrots | | 180g |
| Potatoes | | 100g |
| Shrimp | | 100g |
| Curry roux | | 70g |
| Dark soy sauce | | 45ml |
| Salt | | 3g |
| (A) Shijimi clam soup | | 200ml |
[Topping]
| Fried tofu | | 90g |
| Dark soy sauce | | 1 teaspoon |
| Flour | | 20g |
| Curry powder | | 10g |
| Red paprika | | 12g |
| Yellow paprika | | 12g |
| Boiling green pea | | 20g |
- Instructions
-
| (1) | Boil the ingredients in (A) with water in a pan on medium heat and make soup stock. |
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| (2) | Combine 30ml of the obtained soup stock in (A) with the ingredients of (#) and cook promptly. |
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| (3) | Cook rice with the ingredients of (*), and mix (2) after cooking. |
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| (4) | lightly stir-fry onions, cabbage cut into 2×2 cm pieces, strip cut carrot of 1×3 cm. |
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| (5) | Cut paprika into triangles, and the potato cuts it to thickness of 7 millimeters and plain fry.boil the green peas. |
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| (6) | Put 200ml of shijimi clam stock soup in (4) and add plain fried potatoes. |
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| (7) | After boiling,put (6) add curry roux and dissolve. |
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| (8) | Put (7) season with dark soy sauce and salt, when vegetables get tender, put in shrimp and mix. |
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| (9) | Spread dark soy sauce on both sides of fried tofu, bake the both sides to brown with flour and curry powder. |
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| (10) | Put (6) and (7),(8)on top of rice to be ready. |
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*This recipe is arranged for home cooking.
Shimane is abundant in natural and historical areas such as the Izumo region, the scene of ancient Japanese mythology. At Oki Islands UNESCO Global Geopark, you can observe precious geological features and the natural history of the Earth.
- Local Curry Introduction
- Recipe
- About Hiroshima
Dry curry with Mitsuwa sauce
- Local CA's recommendation
-
The essential ingredient in Hiroshima Okonomiyaki is the Okonomi sauce.
Among them, the curry made using Mitsuwa sauce was selected by Hiroshima city and certified as the first "The Hiroshima Brand" in 2008.
The main ingredients in this sauce are vegetables and fruits, such as tomatoes and apples, and it is characterized by its rich flavor but refreshing, crisp taste. By adding this in the dry curry base, it finishes as a dry curry with sweetness and richness. Enjoy the dry curry that goes great with eggs and cheese.
Dry curry with Mitsuwa sauce
- Ingredients (serves 4)
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[Rice]
[Curry sauce]
(A) Dry curry base
| Salad oil | | 10ml |
| Finely chopped garlic | | 10g |
| Finely chopped ginger | | 20g |
| Finely chopped onions | | 70g |
| Minced pork and beef | | 300g |
| * Curry powder | | 2g |
| * Cumin powder | | 0.3g |
| * Clove powder | | 0.2g |
| * Garam masala | | 3g |
| Curry roux | | 70g |
| Water | | 600ml |
(B)
| Mitsuwa sauce | | 9ml |
| Worcester sauce | | 15ml |
| A pinch of black pepper |
| A pinch of salt |
[Topping]
| Cabbage strips saute | | 80g |
| Boiled eggs | | 4 |
| Green peas (frozen) | | 28g |
| Red paprika | | 12g |
| A pinch of shredded cheese |
| A pinch of dried parsley |
- Instructions
-
| (1) | Make (A) first. Fry garlic and ginger in oil until fragrance comes out, stir fry the onions smoothly, add minced meat and continue to stir fry further. |
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| (2) | Add spices in(*)and stir fry until fragrance comes out. |
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| (3) | Put in water and curry roux, simmer on low heat for about 10 minutes, and blow off moisture. |
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| (4) | Put the ingredients in (B) in a dry curry base and mix. |
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| (5) | Lightly saute chopped cabbage. |
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| (6) | Boil green peas and cut red paprika into triangles. |
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| (7) | Put (5) on top of rice, put (4) further on it, and complete with (6), egg, cheese and parsley topping. |
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*This recipe is arranged for home cooking.
Hiroshima, also called the “Microcosm of Japan” is surrounded by mountains and sea. Tomonoura is the historical city that has a great viewing spot to the Seto Inland Sea and Sensuijima, also known as the scene of the Studio Ghibli movie, “Ponyo on the Cliff by the Sea”
- Local Curry Introduction
- Recipe
- About Okayama
Seafood curry with oyster soy sauce
- Local CA's recommendation
-
Oysters from Okayama prefecture, where production volume is the highest in Japan, usually grow to a size suitable for shipping, which usually takes 2 to 3 years, in only one year from seeding. These “one year” oysters are white, soft, odorless, slightly sweet, and do not shrivel when heated.
A seafood curry with plenty of shrimp, squid and asari clams, is made with the hidden flavor of oyster sauce using Okayama oysters. Oyster sauce is a seasoning like a secret weapon that makes delicious dishes by extracting nutrients and umami from oysters in Okayama and blend them with organic soy sauce. Enjoy this curry with the scent of the ocean.
Seafood curry with oyster soy sauce
- Ingredients (serves 4)
-
[Curry sauce]
| Salad oil | | 20ml |
| Finely chopped garlic | | 5g |
| Finely chopped ginger | | 5g |
| Curry power | | 10g |
| Japanese-style granule soup stock | | 600ml |
| Curry roux | | 70g |
| Condensed milk | | 30ml |
| Oyster soy sauce | | 20ml |
[Topping]
| Seafood mix | | 120g |
| Baby scallops | | 40g |
| Butter | | 48g |
| A pinch of salt |
| A pinch of pepper |
| Sake | | 4 tablespoons |
| Soy sauce | | 4 teaspoons |
| Red paprika (One centimeter square) | | 6g |
| Chopped eggplant | | 16g |
| Boiled broccoli | | 32g |
| Chopped young corn | | 32g |
| Shiso pickled scallion | | 4 |
| Boiled eggs | | 2 |
[Rice]
- Instructions
-
| (1) | Stir-fry salad oil, garlic, ginger until fragrance comes out, add curry powder and lightly stir-fry, eliminate powder smell. |
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| (2) | When stock soup comes to a boil, dissolve curry roux, heat for 15 to 20 minutes on medium heat. |
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| (3) | Put condensed milk, heat with low heat about 3 minutes and add oyster soy sauce last. |
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| (4) | Lightly stir-fry the seafood mix, and mix it in the roux in (3). |
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| (5) | Stir fry baby scallop with salt and pepper, then sprinkle sake and stir fry with soy sauce and butter. |
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| (6) | Plain fry eggplant and young corn, and boil broccoli. |
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| (7) | Cut Shiso pickled scallion and eggs in half. |
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| (8) | Put (3) on top of the rice and complete with (5), (6), (7). |
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*This recipe is arranged for home cooking.
Okayama has deep links to “Momotaro”, a popular Japanese folk tale. The prefecture is full of sightseeing spots which mixed tradition and modernity. In Okayama Korakuen, one of Japan’s three largest gardens, you can enjoy a variety, changing scenery throughout the four seasons.
- Local Curry Introduction
- Recipe
- About Yamaguchi
Choshu Dori chicken Japanese curry
- Local CA's recommendation
-
"Choshu Dori", which is a brand of chicken from Yamaguchi prefecture, is used. The main production area of Choshu Dori is the suburbs of Nagato city, Yamaguchi prefecture, where agriculture and fisheries thrive. The chickens are bred and raised free range for low stress. They have fragrant meat, and are characterized by being raised with feed containing natural herbs that are abundant in vitamins.
This Japanese curry has been made using this Choshu Dori. This is a menu with the excellent compatibility of rice with shredded ginger tsukudani and Japanese curry sauce. Enjoy ANA’s original curry dish.
Choshu Dori chicken Japanese curry
- Ingredients (serves 4)
-
[Rice]
| Rice | | 480g |
| Ginger tsukudani | | 40g |
[Japanese style curry sauce]
(C)
| Curry roux | | 100g |
| Japanese style soup stock | | 600ml |
| Curry powder | | 2g |
| Dark soy sauce | | 10ml |
| Mirin | | 20ml |
| Hon Dashi soup stock | | 8g |
[Topping]
| Fried chicken (frozen) | | 20g × 12 |
(A)
| Round sliced eggplant | | 32g |
| Chopped carrots | | 28g |
| Chopped sweet potatoes | | 28g |
(B)
| Red paprika | | 16g |
| Yellow paprika | | 16g |
| Okura | | 28g |
- Instructions
-
| (1) | Bake frozen chicken in the oven at 200°C for 15 minutes. |
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| (2) | Plain fry all vegetables in (A). |
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| (3) | Boil the okura and cut it in half.Cut paprika into triangles. |
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| (4) | Mix the ingredients other than the roux in (C) , when it comes to a boil dissolve roux and heat it on medium heat for about 5 minutes. |
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| (5) | Shred the ginger tsukudani and mix it with rice. |
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| (6) | Finish by putting(3),(4) over the rice and adding. |
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*This recipe is arranged for home cooking.
Yamaguchi also known as“the Kyoto of the West”.This prefecture is famous for having produced many of the patriots of the Meiji Restoration. There are many historical spots dotted throughout the prefecture, and it is a treasure trove of picturesque beauty, with must-see spots such as Kintai Bridge and Tsunoshima Bridge.
- Local Curry Introduction
- Recipe
- About Kochi
Keema curry with ginger from Kochi prefecture
- Local CA's recommendation
-
Keema curry using golden ginger from Kochi prefecture. Golden ginger is a ginger that maintains a bright golden color for a long time, and is low in fiber, easy to grate, and spicy and fragrant. Compared to regular ginger, golden ginger contains 3 times more gingerol, which is effective in helping relieve stiffness, sensitivity to cold, and headaches. Enjoy this ANA original keema curry with mixed grain rice and golden ginger and bonito flakes from Kochi prefecture.
Keema curry with ginger from Kochi prefecture
- Ingredients (serves 4)
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[Rice]
| White rice | | 400g |
| Mixed grains | | 80g |
[Curry sauce]
| Salad oil | | 10ml |
| Finely chopped ginger | | 12g |
| Finely chopped leek | | 40g |
| Bonito flakes | | 120g |
| Curry roux | | 70g |
| Sweet soy sauce (use black honey soy sauce if available) | | 4ml |
| Water | | 600ml |
[Topping]
| Frozen Italian parsley finely chopped | | 0.2g |
| Red paprika | | 12g |
| Boiled broccoli | | 4 (bite-size) |
| Eggplant | | 60g |
| Boiled eggs | | 2 |
| Shredded parmesan cheese | | 8g |
- Instructions
-
| (1) | Put the salad oil in a pot and saute the ginger. |
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| (2) | Add leek and stir fry until translucent, then add bonito flakes and carefully stir fry for about 10 minutes. |
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| (3) | Add water and simmer for about 15 to 20 minutes. Dissolve roux, add sweet soy sauce and simmer again for about 10 minutes on low heat. |
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| (4) | Cut paprika into small squares, boil broccoli, and plain fry eggplant. |
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| (5) | Mix the grain mix with the cooked white rice. |
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| (6) | Add (3),(4),and eggs on top of rice, finish by sprinkling cheese and parsley. |
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*This recipe is arranged for home cooking.
Kochi is blessed with the abundant nature of Shikoku. It is home to many historical spots, such as Kochi Castle where the Tosa domain office located in Edo period has been selected as one of Japan’s top 100 castles. During the Edo period, Tosa domain set up its hancho (government building of domain) in the castle.
- Local Curry Introduction
- Recipe
- About Ehime
Mikan orange-flavored curry
- Local CA's recommendation
-
Ehime mikan oranges are raised under favorable natural conditions, with abundant sunlight and sea breeze for an exquisite balance of sweet and sour flavor. "Salted mikan", an all-purpose seasoning with a new sensation by the “Miyamoto Orange Garden” of Yawatahama, a place in Ehime famous for mikan cultivation, is added to curry sauce to create a curry with a combination of refreshing aroma, gentle sweetness of mikan and moderate salty flavor. Enjoy this ANA original curry which cannot be tasted anywhere else.
Mikan orange-flavored curry
- Ingredients (serves 4)
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[Rice]
[Topping]
| Boiled broccoli | | 4 (bite-size) |
| Frozen fried potatoes | | 80g |
| Red paprika | | 12g |
| Coddled or boiled eggs | | 4 |
| Chicken (thigh) | | 300g |
| A pinch of salt |
| A pinch of pepper |
[Curry sauce]
| Salad oil | | 10ml |
| Finely chopped ginger | | 10g |
| Sliced mushrooms | | 30g |
| Curry roux | | 70g |
| Water | | 600ml |
| Salted mikan (Commercial goods) | | 2g |
| Simmered mikan juice | | 15ml |
- Instructions
-
| (1) | Lightly sprinkle salt and pepper on chicken and saute until skin is crisp. |
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| (2) | Saute ginger in the pot until fragrance comes out, stir fry the mushrooms and sauteed chicken. |
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| (3) | Add water and boil, add curry roux and heat for 15 to 20 minutes on medium heat. |
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| (4) | Simmer mikan juice to make simmered down mikan juice. |
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| (5) | Place (4) and salted mikan into (3) and adjust the taste. |
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| (6) | Boil broccoli, cut paprika into triangles, and fry the frozen fried potatoes. |
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| (7) | Put (5) on rice, complete with (6) and eggs. |
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*This recipe is arranged for home cooking.
Ehime is an area rich in nature located between the mountains of Shikoku and the Seto Inland Sea. It is home to a variety of historic buildings and important cultural assets, such as Dogo Onsen, the oldest hot springs in Japan, and Matsuyama Castle, which sits atop the lush greenery of a mountain.
- Local Curry Introduction
- Recipe
- About Kagawa
Curry pilaf with Shodo island olives
- Local CA's recommendation
-
This is a curry pilaf using olives and olive oil of Shodo island in Kagawa prefecture. Olive oil is rich in antioxidants such as polyphenols and vitamin E, including oleic acid with its high blood thinning effect, and has long been known as "medicine for longevity", attracting the attention as a food ingredient for people interested in beauty and health. Please enjoy this Japanese style curry pilaf, which is compatible with rice cooked with konbu tea and olives from "Olive Island Shodoshima", said to be the birth place of Japanese olives.
Curry pilaf with Shodo island olives
- Ingredients (serves 4)
-
[Curry pilaf]
(A)
| Chicken (thigh) | | 300g |
| # Curry powder | | 4g |
| # Mirin | | 15ml |
| # Dark soy sauce | | 15ml |
| # Sake | | 15ml |
| Finely chopped carrots | | 40g |
| Finely chopped ginger | | 10g |
(B)
| Rice (Polish and drain with sieve) | | 300g |
| White soup stock | | 360ml |
| Konbu tea | | 7g |
| Olive oil | | 20ml |
| Olive slices | | 60g |
[Topping]
| Olives | | 4 |
| Potatoes with skin | | 40g |
| Chopped carrots | | 20g |
| Boiled broccoli | | 4 (bite-size) |
| Boiled eggs | | 2 |
- Instructions
-
| (1) | Blend the seasoning in (#) into the chopped chicken after cutting stripes and rub these. |
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| (2) | Stir fry carrots, ginger and olive oil in a frying pan on low heat. When carrots are heated add the seasoning used to rub in (1) together, mix quickly and turn heat off. |
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| (3) | Plain fry potatoes and carrots, cut into quarters and boil broccoli. |
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| (4) | Put ingredients of (B) and (2) in the rice cooker and cook. When cooked, mix in olives and olive oil. |
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| (5) | Complete (4) with (3) and boiled eggs. |
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*This recipe is arranged for home cooking.
Kagawa is known as the place to go for udon noodles. The prefecture has so many diverse experiences to enjoy, from feasting on the exquisite local cuisine to touring around Shodoshima, an island in the Seto Inland Sea.
- Local Curry Introduction
- Recipe
- About Tokushima
Fish cutlet and lotus root curry
- Local CA's recommendation
-
"Fish cutlet and lotus root curry" with "fish cutlet" and "lotus root", the soul food of Tokushima prefecture.
Fish cutlet is the soul food and highly consumed in Tokushima prefecture, where spices such as curry powder are added to the fish paste and deep fried with dusted bread crumbs. In addition, Tokushima prefecture is said to be one of the three major production areas for lotus root (together with Ibaraki prefecture, and Aichi prefecture). Shipment quantity of lotus root is second only to Ibaraki prefecture and it is known for its crispness and soft texture. Please enjoy "fish cutlet and lotus root curry",full of ingredients from Tokushima prefecture.
Fish cutlet and lotus root curry
- Ingredients (serves 4)
-
[Rice]
[Curry sauce]
| Carrots | | 120g |
| Potatoes | | 120g |
| Bonito soup stock | | 700ml |
| Salad oil | | 30ml |
| # Grated garlic | | 15g |
| # Grated ginger | | 15g |
| Curry power | | 10g |
| Condensed milk | | 50ml |
| Soy sauce | | 1 teaspoon |
| A pinch of salt |
[Topping]
| Fish cutlet (frozen) | | 12 |
| Shallots | | 4 |
| Boiled broccoli | | 32g |
| Plain fried lotus root or lotus root chips | | 4 |
| Red paprika | | 12g |
| Yellow paprika | | 12g |
- Instructions
-
| (1) | Cut 30g of carrots and 30g of potatoes into cubes about 1cm each, and put them in 700ml of bonito soup. |
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| (2) | Spread salad oil in another pot, fry garlic and ginger in (#) being careful not to burn them. |
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| (3) | After adding and well mixing curry powder to (2), add (1) to vegetables and soup stock together and boil once. |
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| (4) | Lower heat and flavor with condensed milk, soy sauce, and salt. |
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| (5) | Bake frozen fish cutlets in an oven at 200°C for 15 minutes. |
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| (6) | Boil broccoli, plain fry lotus root, cut shallots in half. |
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| (7) | Put (4) on top of the rice and complete with (5),(6) |
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*This recipe is arranged for home cooking.
Tokushima is full of modern locations and beautiful nature. It is also famous for Awa Odori, a traditional Japanese performing art with 400 years of history. You can enjoy Awa Odori throughout the year at the Awa Odori Kaikan in Tokushima City.
