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Japanese Curry Rice
Japanese Curry Rice

Before you jump to Japanese Curry Rice recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Becoming A Healthy Eater

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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:
  1. Prepare For stir-frying
  2. Use 11 oz pork shoulder or beef sliced sukiyaki style
  3. Prepare 1 tbsp rapeseed or canola oil
  4. Get 1/2 tbsp sesame oil
  5. Get 1 large onion diced
  6. Prepare 2 tbsps finely chopped ginger
  7. Use 2 tbsps finely chopped garlic
  8. You need Curry
  9. You need 5 cups Japanese chicken stock/torigara stock
  10. Prepare 2 large carrots diced
  11. Use 18 oz potatoes peeled and diced
  12. Get 3 tbsps curry powder
  13. Take 3 tbsps garam masala
  14. Get 1 fuji apple grated
  15. Prepare 1 bay leaf (optional)
  16. Prepare Salt (to taste)
  17. Prepare Thickener/seasoning
  18. Use 1 tbsp potato starch dissolved in 2tbsps of water
  19. Get 2 tsps mirin
  20. Provide 2 tbsps soy sauce
  21. Prepare Add-ons
  22. Use Tonkatsu/torikatsu
  23. Get Pork gyoza
  24. Use Tatsuta-age
  25. Prepare Grilled/steamed vegetables
  26. Use Mushrooms
  27. Get Soft-boiled eggs
  28. Provide Fukujinzuke
  29. Prepare Ebi furai
  30. Get Croquettes
  31. Prepare Cheese
  32. Provide Burger patty
  33. Take Fried squid
  34. Provide Fried fish
  35. Use Omelet (top on rice)
  36. Prepare Optional ingredients (add to taste)
  37. You need Oyster sauce
  38. Get Worcestershire sauce
  39. Get Yogurt
  40. You need Butter
  41. Get Tonkatsu sauce
  42. Take Honey
  43. Use Coffee
  44. Prepare Chocolate
  45. Get Milk
Instructions to make Japanese Curry Rice:
  1. Cut the pork slices crosswise into 1/6-inch (4 cm) strips.
  2. 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.
  3. 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.
  4. 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.
  5. Add the potato starch mixture, mirin, and soy sauce and simmer until thickened, 7-10 minutes longer. Add any additional ingredient of choice here.
  6. 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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