Japanese-Style Curry Rice Bowl Simple Version
Japanese-Style Curry Rice Bowl Simple Version

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese-style curry rice bowl simple version. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Japanese-Style Curry Rice Bowl Simple Version is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Japanese-Style Curry Rice Bowl Simple Version is something which I’ve loved my whole life. They are nice and they look wonderful.

A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. 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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese-style curry rice bowl simple version using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese-Style Curry Rice Bowl Simple Version:
  1. Take 150 grams Belly meat (pork or beef)
  2. Take 4 7 cm square slices Aburaage
  3. Get 1 Green onions for garnish
  4. Take 500 ml Dashi stock
  5. Prepare 40 grams Japanese curry roux
  6. Make ready 1 dash Sake
  7. Prepare 1 Katakuriko slurry

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese. With Japanese cooking, everything appeals to the senses. Flavors, textures, colors, the overall composition and presentation of food on the plate – nothing is overlooked. For more, check out our collection of Japanese Recipes.

Instructions to make Japanese-Style Curry Rice Bowl Simple Version:
  1. Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips.
  2. Heat a pot on medium, lightly coat with cooking oil, and sauté the meat. Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and sauté until they wilt.
  3. Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum.
  4. Turn off the heat, add the curry roux, and dissolve.
  5. Reduce to a low or medium heat, and add the green onions. Thicken with water dissolved katakuriko if you like.
  6. Pour over rice, scatter with the diagonally-sliced green onions, and it is done. Feel free to season with shichimi spice if you like.

In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside. Add to pot most of the onion, reserving ¼ cup for topping, and let. It was turmeric yellow in color, lacked umami and complexity, and had an oddly sour taste. In this version, I tried emulating a boxed roux by making a dark butter and flour roux and then adding garam masala, ketchup and tonkatsu sauce to it.

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