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We hope you got insight from reading it, now let’s go back to japanese curry rice recipe. You can have japanese curry rice using 45 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Japanese Curry Rice:
- Prepare For stir-frying
- Use 11 oz pork shoulder or beef sliced sukiyaki style
- Prepare 1 tbsp rapeseed or canola oil
- Get 1/2 tbsp sesame oil
- Get 1 large onion diced
- Prepare 2 tbsps finely chopped ginger
- Use 2 tbsps finely chopped garlic
- You need Curry
- You need 5 cups Japanese chicken stock/torigara stock
- Prepare 2 large carrots diced
- Use 18 oz potatoes peeled and diced
- Get 3 tbsps curry powder
- Take 3 tbsps garam masala
- Get 1 fuji apple grated
- Prepare 1 bay leaf (optional)
- Prepare Salt (to taste)
- Prepare Thickener/seasoning
- Use 1 tbsp potato starch dissolved in 2tbsps of water
- Get 2 tsps mirin
- Provide 2 tbsps soy sauce
- Prepare Add-ons
- Use Tonkatsu/torikatsu
- Get Pork gyoza
- Use Tatsuta-age
- Prepare Grilled/steamed vegetables
- Use Mushrooms
- Get Soft-boiled eggs
- Provide Fukujinzuke
- Prepare Ebi furai
- Get Croquettes
- Prepare Cheese
- Provide Burger patty
- Take Fried squid
- Provide Fried fish
- Use Omelet (top on rice)
- Prepare Optional ingredients (add to taste)
- You need Oyster sauce
- Get Worcestershire sauce
- Get Yogurt
- You need Butter
- Get Tonkatsu sauce
- Take Honey
- Use Coffee
- Prepare Chocolate
- Get Milk
Instructions to make Japanese Curry Rice:
- Cut the pork slices crosswise into 1/6-inch (4 cm) strips.
- In a medium heavy pot, heat the oils over medium heat until hot but not smoking. Slide in the pork or beef and stir-fry for I-2 minutes, then add the onion and cook, stirring, until the pork has browned and the onions are deeply golden, about 5 minutes. Stir in the ginger and garlic in the last minute or two before the pork and onions are done.
- Add the broth and deglaze the pan. Bring to a boil over high heat, add the carrots, apple and potatoes, and cook until just cooked through, 5-7 minutes.
- In a small bowl, blend the curry powder with a small amount of broth from the pot to make a slurry. Add that to the pot.
- Add the potato starch mixture, mirin, and soy sauce and simmer until thickened, 7-10 minutes longer. Add any additional ingredient of choice here.
- If the bottom of the pan is browning or sticking, adjust the heat to low. Serve hot on top of a bed of Japanese rice. The curry rice heats up well for leftovers over the course of several days.
It is eaten and enjoyed at home, restaurants, diners and takeaways. Japanese curry is very different from Indian curries. It's thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth. Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do. Japanese curry (カレー, karē) is commonly served in three main forms: curry rice (カレーライス, karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry).
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