How to Make Tasty Japanese Curry Rice

Japanese Curry Rice.

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

Ingredients of Japanese Curry Rice

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

Japanese Curry Rice step by step

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..