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Home Dish The Best Japanese Curry Rice

The Best Japanese Curry Rice

Name: How to cook The Best Japanese Curry Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

n_u

The Best Japanese Curry Rice

Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!

Ingredient

Food ration :

6 people

Cooking time :

1 hr 30 mins

1/2 box

Beef *shredded or thinly sliced

Cooking instructions

* Step 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!

* Step 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!

* Step 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.

* Step 4

Soak potatoes in water for 10 mins to remove scum.

* Step 5

Stir-fry vegetables with oil.

* Step 6

Add beef and stir-fry again.

* Step 7

Add water little by little and stir gently.

* Step 8

Put in the bay leaves. They have an effect to reduce the meat smell.

* Step 9

Place a paper kitchen towel on top to absorb any scum.

* Step 10

Put on the lid and stew with low heat for 30 mins.

* Step 11

Stop the heat. Add 1/2 box of Vermont Curry & 1/2 box of Java Curry and melt them well.

* Step 12

Stew again with low heat for 30 mins. *Stir occasionally to prevent burning. Remove the bay leaves after well stewed.

* Step 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!

* Step 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!