japanese curry and rice
No Image
Japanese curry is very different from Indian curries. It’s thicker and has a milder flavor than its Indian counterpart. Curry is a popular dinner choice in Japan. You could use any kind of meat you like, but beef may be the most popular one for Japanese curry. From www.japanesecooking101.com.
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For japanese curry and rice
-
1/2 lbbeef, cut for stew
-
2onions
-
2carrots
-
3potatoes
-
1 Tbspoil
-
3 1/2 cwater
-
1 4-ounce boxcurry sauce mix
- OPTIONAL SEASONINGS:
-
1 Tbspketchup
-
1 Tbspworcestershire sauce
-
1 Tbspapricot jam
-
1 Tbspsoy sauce
-
1 tspcurry powder
-
steamed rice
How To Make japanese curry and rice
-
1Cut vegetables into bite size pieces.
-
2Heat oil and brown meat in a pot, then take meat out.
-
3In the same pot, fry onions for 8 minutes.
-
4Add carrots and potatoes, then cooked meat.
-
5Add water to the pot. After it boils, skim fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender.
-
6Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
-
7If you'd like to use the optional seasonings above, now add the ketchup, worcestershire sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
-
8If you'd like to add the optional curry powder, stir it in just before serving.
-
9Pour the curry over rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT