How to Cook the Perfect Japanese Curry Rice
By: Jon Thermos | Posted: 01st March 2010
Japanese Curry Rice, is a dish that is well suited to the Japanesetaste buds, with sweet and aromatic curry flavor. It is much different from the Indian Style Curry, which have much more spices and different styles. The Japanese Curry is an easy meal for most Japanese, who wish to have a quick chow.
Condiments
25g butter
1 teaspoon sesame oil
2 tablespoons vegetable oil
1/2 large Onion, sliced into 1 cm Wedges
750 g pork shoulder, cut into 3 cm cubes
pinch of ground white pepper
2 cloves of Crushed Garlic
1.1/2 tablespoons of Japanese Curry Powder
Mix
375ml dashi,
2 tablespoons mirin,
1 tablespoon shoyu(Japanese Soy Sauce)
3 tablespoons white miso paste
Vegetables
2 large potatoes, cut into 2 cm cubes
2 carrots, cut in half lengthways, then 3 cm pieces
100 g green beans, trimmed and cut into 4 cm lengths
pickles, for serving
Serves 4
Cooking Directions
Season the meat with salt and white pepper and leave for about 10 mins.
Medium heat Saucepan, making sure that there is no water in the pan, add sesame oil, butter and the vegetable oil. Add onion and stir regularly for about 5 minutes to golden. Add meat to cook for about 5 minutes to brown. Remove from the pan and set aside.
Add garlic and curry powder to the pan and stir for 1 minute until Fragrant. Return the onion and meat to the pan and stir to coat with the curry.
Pour in the sauce mix. Bring to the boil, reduce to simmer for 1 hour.
Add potatoes and carrots, simmer for another 50 minutes. Add the beans and cook for 10 minute until all the vegetables are tender. Season to taste and serve with rice, accompanied by the pickles of your choice.
More secret recipes and cooking formula can be found in Jon's Recipe for Tasty Living This article is free for republishing
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Tags: saucepan, medium heat, different styles, indian style, carrots, vegetable oil, condiments, green beans, buds, cloves, pickles, curry powder, soy sauce, secret recipes