japanese curry and rice
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.
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prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 pound beef, cut for stew
- 2 - onions
- 2 - carrots
- 3 - potatoes
- 1 tablespoon oil
- 3 1/2 cups water
- 1 4-ounce boxes curry sauce mix
- OPTIONAL SEASONINGS:
- 1 tablespoon ketchup
- 1 tablespoon worcestershire sauce
- 1 tablespoon apricot jam
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- - steamed rice
How To Make japanese curry and rice
-
Step 1Cut vegetables into bite size pieces.
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Step 2Heat oil and brown meat in a pot, then take meat out.
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Step 3In the same pot, fry onions for 8 minutes.
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Step 4Add carrots and potatoes, then cooked meat.
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Step 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.
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Step 6Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
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Step 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).
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Step 8If you'd like to add the optional curry powder, stir it in just before serving.
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Step 9Pour the curry over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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