Without fail making ultimate Japanese Curry Rice easy, tasty, practical.
Ingredients for Japanese Curry Rice
Prepare : For stir-frying.
Prepare 11 oz : pork shoulder or beef sliced sukiyaki style.
Needed 1 tbsp : rapeseed or canola oil.
Prepare 1/2 tbsp : sesame oil.
Needed 1 : large onion diced.
Needed 2 tbsps : finely chopped ginger.
Needed 2 tbsps : finely chopped garlic.
Prepare : Curry.
Prepare 5 cups : Japanese chicken stock/torigara stock.
Needed 2 : large carrots diced.
Needed 18 oz : potatoes peeled and diced.
Prepare 3 tbsps : curry powder.
Needed 3 tbsps : garam masala.
Needed 1 : fuji apple grated.
Prepare 1 : bay leaf (optional).
Prepare : Salt (to taste).
Prepare : Thickener/seasoning.
Prepare 1 tbsp : potato starch dissolved in 2tbsps of water.
Prepare 2 : tsps mirin.
Needed 2 tbsps : soy sauce.
Prepare : Add-ons.
Prepare : Tonkatsu/torikatsu.
Prepare : Pork gyoza.
Needed : Tatsuta-age.
Needed : Grilled/steamed vegetables.
Needed : Mushrooms.
Needed : Soft-boiled eggs.
Prepare : Fukujinzuke.
Needed : Ebi furai.
Needed : Croquettes.
Needed : Cheese.
Prepare : Burger patty.
Prepare : Fried squid.
Prepare : Fried fish.
Prepare : Omelet (top on rice).
Needed : Optional ingredients (add to taste).
Needed : Oyster sauce.
Prepare : Worcestershire sauce.
Prepare : Yogurt.
Needed : Butter.
Prepare : Tonkatsu sauce.
Prepare : Honey.
Needed : Coffee.
Prepare : Chocolate.
Needed : Milk.
Process Cooking Japanese Curry Rice
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..
