According to S&B food company, curry rice are eaten 76 times per Japanese person in a year! This number includes babies so in fact Japanese adults eat curry rice more than once per week!!
It is not too much to say that curry rice is a national dish in Japan.
We use usually curry roux (=curry stocks which are made from curry powder, flour, oils and various flavourings ) to cook curry at home.
Ho1w to cook curry rice:
ingredients (4 servings)
150g meat( beef or chicken or pork**)
1 (200g) onion
half (100g) carrot
1 (150g) potato
15ml vegetable oil
600ml water*1
half box of (70g) curry roux*2
*1 please check recipe written on curry roux box.
*2 block of meat, sliced meat anything is OK.
If you like more ingredients, you can double meat and vegetables.
(In the photo above I used much more ingredients.)
1. Cut each vegetable and meat into bite-size chunks.
*3&*4 I’ve already written the article →steamed rice, Tonkatsu
If you come to Japan, you should try Japanese curry rice!
Or if you can get Japanese curry roux in your country, please cook Japanese curry.
Note:
Because curry roux contains meat extract, it can not be brought in most countries. It is forfeited at customs. Some curry roux only contains vegetable extract but I don’t know if it can be brought in your country.
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It is not too much to say that curry rice is a national dish in Japan.
We use usually curry roux (=curry stocks which are made from curry powder, flour, oils and various flavourings ) to cook curry at home.
Ho1w to cook curry rice:
ingredients (4 servings)
150g meat( beef or chicken or pork**)
1 (200g) onion
half (100g) carrot
1 (150g) potato
15ml vegetable oil
600ml water*1
half box of (70g) curry roux*2
*1 please check recipe written on curry roux box.
*2 block of meat, sliced meat anything is OK.
If you like more ingredients, you can double meat and vegetables.
(In the photo above I used much more ingredients.)
1. Cut each vegetable and meat into bite-size chunks.
2. Heat oil on the thick pot.
3. Add meat and vegetables then stir-fry on medium heat (about 5-10 minutes. until vegetables become slightly transparent ).
3. Add meat and vegetables then stir-fry on medium heat (about 5-10 minutes. until vegetables become slightly transparent ).
Then add water.
4. Bring to the boil, turn down to medium heat~ low heat, skim the scum off the top and cook for 20 minutes.
4. Bring to the boil, turn down to medium heat~ low heat, skim the scum off the top and cook for 20 minutes.
7. Serve it alongside steamed rice*3. and garnish with pickles (as needed).
Ready to eat!(You can also add sliced Tonkatsu*4)
Ready to eat!(You can also add sliced Tonkatsu*4)
If you come to Japan, you should try Japanese curry rice!
Or if you can get Japanese curry roux in your country, please cook Japanese curry.
Note:
Because curry roux contains meat extract, it can not be brought in most countries. It is forfeited at customs. Some curry roux only contains vegetable extract but I don’t know if it can be brought in your country.
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