The Best Japanese Curry Rice
The Best Japanese Curry Rice

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, the best japanese curry rice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

The Best Japanese Curry Rice is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. The Best Japanese Curry Rice is something that I have loved my whole life. They’re fine and they look fantastic.

The easy Japanese curry recipe with step by step photo instructions and video. Japanese curry is the ever popular kids friendly delicious curry. You can make it with any protein source you like such as chicken, beef, pork and seafood.

To get started with this particular recipe, we must prepare a few ingredients. You can have the best japanese curry rice using 11 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make The Best Japanese Curry Rice:
  1. Prepare 1/2 box Vermont Curry *medium hot
  2. Prepare 1/2 box Java Curry *medium hot
  3. Take 3-4 Potatoes
  4. Get 2-3 Carrots
  5. Prepare 1 Onion
  6. Prepare 500 g (17.63 oz) Beef *shredded or thinly sliced
  7. Get 2 Bay leaves
  8. Take 2 tbsp Oil
  9. Get 1250 ml (42.26 fl oz) Water
  10. Get 6 portions Cooked rice
  11. Prepare to taste Fukushinzuke pickles

Best Curry Rice in Tokyo Japanese curry is not like Indian or Southeast Asian curry - it's an entire genre in its own right. At its worst, it's thick, one-note, and too salty, like it came straight out of a store-bought curry roux mix. This recipe captures a classic Japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato, but it's seasoned with a homemade spice blend that's way better than what comes out of a tin. Japanese curry is very different from Indian curries.

Steps to make The Best Japanese Curry Rice:
  1. There is a wide variety of Japanese curry base! Vermont has mild/med hot/hot. Java has mild/med hot/hot/spicy. Find your favorite curry base combination!
  2. You can get English label packages in the US! If you have access to Jungle Jim's in Cincinnati, OH, you'll find them in the Japanese section. Fukushinzuke pickles are stored near the tofu too!
  3. Peel the potatoes, carrots, and onions. Cut those and the beef into bite size pieces. *It will be better to cut the potatoes bigger since they tend to become smaller as it stews.
  4. Soak potatoes in water for 10 mins to remove scum.
  5. Stir-fry vegetables with oil.
  6. Add beef and stir-fry again.
  7. Add water little by little and stir gently.
  8. Put in the bay leaves. They have an effect to reduce the meat smell.
  9. Place a paper kitchen towel on top to absorb any scum.
  10. Put on the lid and stew with low heat for 30 mins.
  11. Stop the heat. Add 1/2 box of Vermont Curry & 1/2 box of Java Curry and melt them well.
  12. Stew again with low heat for 30 mins. *Stir occasionally to prevent burning. Remove the bay leaves after well stewed.
  13. To soak the curry flavor well to all ingredients and make it richer, cool it down and then put in the refrigerator over night. *Do not leave at room temperature over night. Curry can easily get bad. Make sure to keep in the refrigerator!
  14. Or… If you want to eat right away on the day you cooked, cool down once and then heat again. "Stew → cool down & rest → stew" is the best method to make this curry richer. But, I would say 2nd day curry is much better!
  15. To cool it down quickly, soak the pan in a bigger pan with cold water. Change the water several times as it becomes warm.
  16. Heat the curry to serve. Put rice in a bowl, pour curry, add Fukushinzuke pickles and done!

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 is a roux thickened stew that typically includes a protein, onions, carrots, and potatoes. It comes in varying levels of spiciness; still, most Japanese curries have a sauce the texture of a thick gravy, which makes it pair well with Japanese short-grain rice. Thinner curries make Japanese rice lose its stickiness, which is.

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