How to Make Award-winning The Best Japanese Curry Rice

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, the best japanese curry rice. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

We Buy, Test, and Write Reviews. Great recipe for The Best Japanese Curry Rice. Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!

The Best Japanese Curry Rice is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. The Best Japanese Curry Rice is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have the best japanese curry rice using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make The Best Japanese Curry Rice:

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

I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes. This recipe captures a classic Japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato, but it's seasoned with a homemade spice blend that's way better than what comes out of a tin.

Steps 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!

I came across the book the other day and tried out a few recipes. This recipe captures a classic Japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato, but it's seasoned with a homemade spice blend that's way better than what comes out of a tin. Japanese Curry Rice (カレーライス) is a lot less spicy than its Indian counterparts, it's also quite sweet and thick like a stew. It's safe to say that curry and rice is now one of the most popular dishes in Japan. Japanese curry rice (also known as "kare raisu") might be the homiest, most comforting of all Japanese dishes.

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