Easiest Way to Make Gordon Ramsay The Best Japanese Curry Rice

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, the best japanese curry rice. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

The Best Japanese Curry Rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. The Best Japanese Curry Rice is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have the best japanese curry rice using 11 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make The Best Japanese Curry Rice:

1. Take 1/2 box Vermont Curry *medium hot
2. Make ready 1/2 box Java Curry *medium hot
3. Get 3-4 Potatoes
4. Make ready 2-3 Carrots
5. Take 1 Onion
6. Take 500 g (17.63 oz) Beef *shredded or thinly sliced
7. Prepare 2 Bay leaves
8. Make ready 2 tbsp Oil
9. Make ready 1250 ml (42.26 fl oz) Water
10. Get 6 portions Cooked rice
11. Prepare to taste Fukushinzuke pickles

Instructions to make The Best Japanese Curry Rice:

1. There is a wide variety of Japanese curry base! Vermont has mild/med hot/hot. Java has mild/med hot/hot/spicy. Find your favorite curry base combination!
2. You can get English label packages in the US! If you have access to Jungle Jim's in Cincinnati, OH, you'll find them in the Japanese section. Fukushinzuke pickles are stored near the tofu too!
3. Peel the potatoes, carrots, and onions. Cut those and the beef into bite size pieces. *It will be better to cut the potatoes bigger since they tend to become smaller as it stews.
4. Soak potatoes in water for 10 mins to remove scum.
5. Stir-fry vegetables with oil.
6. Add beef and stir-fry again.
7. Add water little by little and stir gently.
8. Put in the bay leaves. They have an effect to reduce the meat smell.
9. Place a paper kitchen towel on top to absorb any scum.
10. Put on the lid and stew with low heat for 30 mins.
11. Stop the heat. Add 1/2 box of Vermont Curry & 1/2 box of Java Curry and melt them well.
12. Stew again with low heat for 30 mins. *Stir occasionally to prevent burning. Remove the bay leaves after well stewed.
13. To soak the curry flavor well to all ingredients and make it richer, cool it down and then put in the refrigerator over night. *Do not leave at room temperature over night. Curry can easily get bad. Make sure to keep in the refrigerator!
14. Or… If you want to eat right away on the day you cooked, cool down once and then heat again. "Stew → cool down & rest → stew" is the best method to make this curry richer. But, I would say 2nd day curry is much better!
15. To cool it down quickly, soak the pan in a bigger pan with cold water. Change the water several times as it becomes warm.
16. Heat the curry to serve. Put rice in a bowl, pour curry, add Fukushinzuke pickles and done!

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