Cooking Direction Of Japanese Curry Rice

You can cook Japanese Curry Rice by using 45 ingredients and 6 steps. Here is how you cook Japanese Curry Rice.

Ingredients of Japanese Curry Rice

1. You need to prepare of For stir-frying.
2. Prepare 11 oz of pork shoulder or beef sliced sukiyaki style.
3. Prepare 1 tbsp of rapeseed or canola oil.
4. You need to prepare 1/2 tbsp of sesame oil.
5. You need to prepare 1 of large onion diced.
6. Prepare 2 tbsps of finely chopped ginger.
7. Prepare 2 tbsps of finely chopped garlic.
8. Prepare of Curry.
9. You need to prepare 5 cups of Japanese chicken stock/torigara stock.
10. You need to prepare 2 of large carrots diced.
11. Prepare 18 oz of potatoes peeled and diced.
12. Prepare 3 tbsps of curry powder.
13. You need to prepare 3 tbsps of garam masala.
14. You need to prepare 1 of fuji apple grated.
15. You need to prepare 1 of bay leaf (optional).
16. Prepare of Salt (to taste).
17. You need to prepare of Thickener/seasoning.
18. Prepare 1 tbsp of potato starch dissolved in 2tbsps of water.
19. You need to prepare 2 of tsps mirin.
20. You need to prepare 2 tbsps of soy sauce.
21. Prepare of Add-ons.
22. Prepare of Tonkatsu/torikatsu.
23. Prepare of Pork gyoza.
24. Prepare of Tatsuta-age.
25. Prepare of Grilled/steamed vegetables.
26. Prepare of Mushrooms.
27. Prepare of Soft-boiled eggs.
28. Prepare of Fukujinzuke.
29. Prepare of Ebi furai.
30. You need to prepare of Croquettes.
31. Prepare of Cheese.
32. Prepare of Burger patty.
33. Prepare of Fried squid.
34. You need to prepare of Fried fish.
35. Prepare of Omelet (top on rice).
36. Prepare of Optional ingredients (add to taste).
37. Prepare of Oyster sauce.
38. Prepare of Worcestershire sauce.
39. Prepare of Yogurt.
40. You need to prepare of Butter.
41. Prepare of Tonkatsu sauce.
42. You need to prepare of Honey.
43. You need to prepare of Coffee.
44. You need to prepare of Chocolate.
45. You need to prepare of Milk.

Japanese Curry Rice instructions

1. Cut the pork slices crosswise into 1/6-inch (4 cm) strips..
2. 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..
3. 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..
4. 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..
5. Add the potato starch mixture, mirin, and soy sauce and simmer until thickened, 7-10 minutes longer. Add any additional ingredient of choice here..
6. 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..

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