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Japanese Curry Rice
Japanese Curry Rice

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We hope you got insight from reading it, now let’s go back to japanese curry rice recipe. To cook japanese curry rice you only need 45 ingredients and 6 steps. Here is how you achieve it.

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