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Japanese curry recipe

Basic Japanese Curry

Yuka
One of the best Japanese foods is curry. It's influenced by Indian curry but was created to suit Japanese tastes. Therefore, you can't really feel the spiciness even when you order spicy curry in Japan, while with real Indian curry you can feel the spiciness even if it is the sweet version.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian, Italian
Servings 4 people
Calories 598.11 kcal

Ingredients
  

  • 300 g uncooked Japanese rice This is an article about rice
  • 400 ml water to make rice
  • 200 g chicken I recommend using chicken but you can also use beef, lamb, sausage, or no meat!
  • 1/2 onion 1/2 is about about 115-135 g (Change depending on how many Serving you set)
  • 1/2 potato 1/2 is about about 85-110 g (Change depending on how many Serving you set)
  • 1/2 carrot 1/2 is about about 70 g (Change depending on how many Serving you set)
  • 1 tbsp vegetable oil
  • 550 ml water
  • 4 blocks Japanese curry roux 1 curry roux block is about 20g

Instructions
 

Preparation

  • Add uncooked rice to your rice cooker. Wash the rice 1-2 times with running water.
  • Use a mesh strainer to remove the water and move the washed rice to your rice cooker.
  • Add water and let's cook the rice!

Let's make curry - after rice is cooked

  • Peel the potato and cut the potato into quarters. Soak them in water for 10 minutes to remove excess starch.
  • Cut the onions into wedges.
  • Peel the carrot and cut them into Rangiri ( rolling wedges )
  • Cut the fat from the chicken and discard. Then cut the chicken into bite-size chunks that are easy to eat.
  • Slice the curry roux. It doesn't need to be perfect. This way, the roux can melt quickly and completely.
  • Add vegetable oil into a large pot and turn the heat to medium. Then add the onion.
  • After the onion gets clear and soft, add the meat. Cook until the meat color changes.
  • Add water, potato, and carrot into the large pot and boil. Once boiling, turn the heat to medium low.
    Use a fine-mesh strainer to skim the foam from the surface of the broth.
  • Put a lid and cook for 14-16 minutes.
  • Open the lid and turn the heat off once. Add the sliced curry roux and melt them well. Once all the roux melts, turn the heat back to low and cook for 5 minutes.
  • Let's serve over rice or noodles!

Nutrition

Calories: 598.11kcalCarbohydrates: 74.1gProtein: 14.97gFat: 24.59gSodium: 1872.69mgFiber: 2.98gSugar: 5.06g
Keyword curry
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