Dashi Chicken Wing Curry with Japanese-Style Pickles

Cut the vegetables for the pickles. Shred the cabbage, thinly slice the new onion, julienne the carrot with a slicer, and peel the cucumber in stripes with a peeler before cutting. Cut raw vegetables that are awkward to eat into evenly sized, easy-to-eat pieces.

Make the pickling liquid. Adding Hondashi to the vinegar takes the edge off its harsh acidity and makes it mellow. Add the bay leaf and dried red chili pepper, then heat the mixture through once.

Arrange the vegetables in a storage bag or container, nestling the boiled eggs in among them so they are cushioned and do not crack. Pour the pickling liquid over while still hot and let the flavors soak in.

Add Japanese ingredients as a finishing touch. Divide into two portions, sprinkle shio kombu over one and red shiso furikake over the other, to complete Japanese-style pickles with different colors, aromas, and flavors. They will be pickled just right by the time the curry is done.

Make a quick marinade for the bone-in chicken wing middles with yogurt and curry powder, and let them marinate in the refrigerator. They take on plenty of flavor and stay tender even after cooking.

Sauté the finely chopped onion in a generous amount of olive oil. Sprinkle with salt to help draw out the moisture, and cook over fairly high heat to evaporate the liquid.

Add the grated garlic and ginger (tube versions are fine) and sauté thoroughly before simmering to concentrate the flavor. Add the store-bought curry powder and stir to make the curry base.

Add the marinated chicken wings along with the marinade. The mellow acidity of the yogurt softens the heat of the spices.

Thin with water and braise briefly. Add Hondashi for depth, bring the pot to a boil, and simmer for about 5 minutes to finish the chicken wing dashi curry.

Serve piping hot. Mound the rice like an island in the center and surround it 360 degrees with curry.

Dress it up with the red-purple Japanese-style pickles and eggs on the side. Mixing them into the curry as you eat adds complexity to the flavor and makes it fun.