QUICK & SIMPLE JAPANESE RECIPES – JAPANESE CURRY RICE

Hi there,

Ever wonder how to cook the delicious aromatic Japanese Curry Rice that you always order from Japanese restaurant? Some might think it might be a daunting task, but it is actually a very easy & simple Japanese recipe. 

During my schooling days, my Japanese flatmates always debate whose own concoction of curry is the best, you can get all these weird curry ideas, like putting in ketchup, or mixing different brands of curry powder, some even put in mayo, talk about innovative recipes ^^”>…. 

I cook this dish rather frequently, especially on Sunday nights, because my husband LOVES this dish, it fits his requirements, (1) taste great & (2) easy to eat, ok don’t even need to use chop sticks to pick your food. hmm…

 And it also fit mine, easy to cook & easy to wash as this is really a one pot wonder.

All you need to cook Japanese curry is as below :

Ingredients (This can feed 4 people) :

• Potato X 3 medium size or 2 large (you can substitute sweet potato which will makes the curry a little sweeter, I usually go for 1 large potato & 1 large sweet potato)
• Carrot X 2
• Onions X 1
• Garlic X 2- 3 cloves (chopped)
• Meat  X 1 pack (you can use pork, beef or chicken, mince or cube is fine, here I use pork)
• S&B Golden Curry X half pack or 3 – 4 cubes (sold in most leading supermarkets, you can also go for Vermont Curry which contain apple so the curry will taste slightly sweeter)
• Chilli flakes or powder X half teaspoon (if you want some more additional kick, not recommended to use fresh chillis thou unless you blend it to super fine, as I find fresh chillis lessen the aromatic element in Japanese curry, so I prefered the dried form.)
• Coffee Powder X 1 teaspoon
• Fruity jam X 1 teaspoon (any flavours will do, for me strawberries or marmalade works best)

Directions :

1. Boil half pot or kettle of water
2. Cut up all potatoes, onions & carrots, meat into cubes  (Tips : Try to cut all the potatoes & carrots into similar sizes, so they will have equal cooking time)
3. Heat non stick pot at high heat, pour oil, and fry the onions until slightly brown (about 2 mins)
4. Add meat into the pot, and fry for 30 secs to sear the outer layer of the meat and lock in the juices
5. Add chopped garlic (or chilli powder if you want more kick) to the meat & onions
6. Add 1 cubes of the curry in and fry with the meat & onions, pour in the potatoes & carrots cubes and subsequently the hot water while maintaining high heat.
7. Once it started to boil, skim out all the foam that appears on the surface of the curry. (Tips : Easiest way to skim out all the foam and oil is to use a bowl with cold tap water, and a spoon, slowly skim the foam up and goes directly into the bowl of water. The spoon will comes out clean and all the foam will be left in the water ) 

   8.       After boiling for 5 mins, spoon in 1 teaspoon of coffee powder & 1 teaspoon of jam. The coffee will create depth to the curry while the jam will give it a tint of sweetness that usually have in Japanese curry.

9.     Add in the rest of the curry cubes until the curry’s consistency is thick (not soupy, consistency should be like… shark fin soup??, you get the drill ^^) , this usually takes about half hour under low heat.

You will then be able to get to taste a plate of home cooked Japanese curry rice. All in one, no frills, quick & easy simple recipe!

Do you know you will need to add in apples & bananas to cook Japanese Curry Rice? It require a bit of hardwork, so I usually go for the packet instant. For vegetarians out there, you can also use this curry cubes as it does not contain meat, but make sure it states on the box before you purchase it.

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Happy Cooking!

Cheers,

Dawn