Without fail making ultimate Japanese Curry Rice easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Japanese Curry Rice with 45 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 45 ingredients and 6 stages of easy cooking Japanese Curry Rice.
Ingredients for Japanese Curry Rice
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Needed : For stir-frying.
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Prepare 11 oz : pork shoulder or beef sliced sukiyaki style.
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Needed 1 tbsp : rapeseed or canola oil.
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Prepare 1/2 tbsp : sesame oil.
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Needed 1 : large onion diced.
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Needed 2 tbsps : finely chopped ginger.
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Needed 2 tbsps : finely chopped garlic.
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Prepare : Curry.
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Needed 5 cups : Japanese chicken stock/torigara stock.
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Needed 2 : large carrots diced.
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Prepare 18 oz : potatoes peeled and diced.
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Prepare 3 tbsps : curry powder.
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Prepare 3 tbsps : garam masala.
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Prepare 1 : fuji apple grated.
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Needed 1 : bay leaf (optional).
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Prepare : Salt (to taste).
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Needed : Thickener/seasoning.
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Prepare 1 tbsp : potato starch dissolved in 2tbsps of water.
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Needed 2 : tsps mirin.
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Needed 2 tbsps : soy sauce.
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Needed : Add-ons.
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Prepare : Tonkatsu/torikatsu.
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Needed : Pork gyoza.
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Needed : Tatsuta-age.
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Needed : Grilled/steamed vegetables.
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Needed : Mushrooms.
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Needed : Soft-boiled eggs.
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Needed : Fukujinzuke.
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Prepare : Ebi furai.
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Needed : Croquettes.
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Needed : Cheese.
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Prepare : Burger patty.
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Prepare : Fried squid.
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Needed : Fried fish.
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Prepare : Omelet (top on rice).
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Prepare : Optional ingredients (add to taste).
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Needed : Oyster sauce.
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Needed : Worcestershire sauce.
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Needed : Yogurt.
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Needed : Butter.
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Prepare : Tonkatsu sauce.
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Needed : Honey.
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Needed : Coffee.
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Prepare : Chocolate.
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Needed : Milk.
If all ingredients Japanese Curry Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Japanese Curry Rice
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Cut the pork slices crosswise into 1/6-inch (4 cm) strips..
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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..
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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..
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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..
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Add the potato starch mixture, mirin, and soy sauce and simmer until thickened, 7-10 minutes longer. Add any additional ingredient of choice here..
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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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