Japanese Curry Rice.
You can cook Japanese Curry Rice using 45 ingredients and 6 steps. Here is how you achieve that.
Table of Contents :
Ingredients of Japanese Curry Rice
- Prepare of For stir-frying.
- It’s 11 oz of pork shoulder or beef sliced sukiyaki style.
- You need 1 tbsp of rapeseed or canola oil.
- It’s 1/2 tbsp of sesame oil.
- Prepare 1 of large onion diced.
- It’s 2 tbsps of finely chopped ginger.
- Prepare 2 tbsps of finely chopped garlic.
- It’s of Curry.
- It’s 5 cups of Japanese chicken stock/torigara stock.
- It’s 2 of large carrots diced.
- Prepare 18 oz of potatoes peeled and diced.
- It’s 3 tbsps of curry powder.
- You need 3 tbsps of garam masala.
- You need 1 of fuji apple grated.
- Prepare 1 of bay leaf (optional).
- It’s of Salt (to taste).
- It’s of Thickener/seasoning.
- Prepare 1 tbsp of potato starch dissolved in 2tbsps of water.
- Prepare 2 of tsps mirin.
- You need 2 tbsps of soy sauce.
- Prepare of Add-ons.
- You need of Tonkatsu/torikatsu.
- Prepare of Pork gyoza.
- You need of Tatsuta-age.
- You need of Grilled/steamed vegetables.
- It’s of Mushrooms.
- Prepare of Soft-boiled eggs.
- It’s of Fukujinzuke.
- It’s of Ebi furai.
- It’s of Croquettes.
- Prepare of Cheese.
- Prepare of Burger patty.
- You need of Fried squid.
- You need of Fried fish.
- It’s of Omelet (top on rice).
- It’s of Optional ingredients (add to taste).
- It’s of Oyster sauce.
- Prepare of Worcestershire sauce.
- It’s of Yogurt.
- You need of Butter.
- You need of Tonkatsu sauce.
- You need of Honey.
- Prepare of Coffee.
- Prepare of Chocolate.
- Prepare of Milk.
Japanese Curry Rice instructions
- 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..