How do you make Japanese Curry?!?!
Whats In It And Can You Give me sum recipesWww@FoodAQ@Com
Answers:
When I want some quick, Japanese curry, I go to the store and by a package of "Golden Curry"!. It comes in several flavor "intensities" and is quite easy to make!. I ate it quite a bit during the 3 years I lived in Japan!. They have recipe suggestions on the box!. But what the heck, experiment! It's fun!.!.!.
Dave
P!.S!. Here's one to get you started:
Japanese Cutlets and Curry
Ingredients
* 4 chicken breasts (or pork cutlets or medalions, whatever you prefer)
* 1 egg, beaten
* 2 cups flour
* 3 cups panko (really use this not bread crumbs, makes all the difference)
* oil, for frying
* salt and pepper, to taste
* 1 (8 1/2 ounce) package s&b curry roux (this will be in the golden or black box that says S&B Golden Curry Sauce Mix, in your asian aisle!.)
* 2 garlic cloves, SLICED and toasted till golden brown, don't burn
* 2 cups mozzarella cheese, shredded (use the cheap brick cheese in the cheese aisle and cube, Not pre-shedded, NOT the fresh balls)
* rice, to serve with
Directions
1 Wash chicken breasts!. Pat dry with paper towel and then pound each flat between sheets of wax paper with a meat mallet, or whatever you use!.
2 Toast your garlic before you start anything else!. I usually just put it in a dry skillet over med heat till a little crispy!. But it can be done in the oven, jsut don't let it burn!. this is just to put on top of the finished dish, if you don't like garlic skip this step!.
3 Pour oil in a frying pan until will cover chicken!. Heat over med-high heat!.
4 One at a time, dip chicken breasts in flour (seasoned with salt and pepper), then in egg (if run out just crack open another and beat it), then roll in panko crumbs (seasoned with salt and pepper, if desired!.)!.
5 Fry the chicken till golden and juices run clear!. Depending on your stove 10-15 minute!.
6 While chicken's frying, take your blocks of curry roux and put all of them, yes all, into a big pot!. Heat over med-high heat!. Add 6-8 cups of water!. Add 6 cups at first, then if too thick looking add more water till consistency you want!. I like mine not thick but not too runny, usually have to add about 7 or 8 cups of water!. I also like to add a couple dashes of curry powder, i use S&B, to give it an extra kick!
7 Have some cooked rice ready!. Put a chicken breast, may want to pre-cut it beforehand, on bed of rice then pour curry sauce over!. Use a bowl for each serving! Put garlic and cheese on top, if desired!. Cheese will melt and taste very yummy all mixed up in it!. Warning, will fill your belly up quickly!
Enjoy!
Www@FoodAQ@Com
Dave
P!.S!. Here's one to get you started:
Japanese Cutlets and Curry
Ingredients
* 4 chicken breasts (or pork cutlets or medalions, whatever you prefer)
* 1 egg, beaten
* 2 cups flour
* 3 cups panko (really use this not bread crumbs, makes all the difference)
* oil, for frying
* salt and pepper, to taste
* 1 (8 1/2 ounce) package s&b curry roux (this will be in the golden or black box that says S&B Golden Curry Sauce Mix, in your asian aisle!.)
* 2 garlic cloves, SLICED and toasted till golden brown, don't burn
* 2 cups mozzarella cheese, shredded (use the cheap brick cheese in the cheese aisle and cube, Not pre-shedded, NOT the fresh balls)
* rice, to serve with
Directions
1 Wash chicken breasts!. Pat dry with paper towel and then pound each flat between sheets of wax paper with a meat mallet, or whatever you use!.
2 Toast your garlic before you start anything else!. I usually just put it in a dry skillet over med heat till a little crispy!. But it can be done in the oven, jsut don't let it burn!. this is just to put on top of the finished dish, if you don't like garlic skip this step!.
3 Pour oil in a frying pan until will cover chicken!. Heat over med-high heat!.
4 One at a time, dip chicken breasts in flour (seasoned with salt and pepper), then in egg (if run out just crack open another and beat it), then roll in panko crumbs (seasoned with salt and pepper, if desired!.)!.
5 Fry the chicken till golden and juices run clear!. Depending on your stove 10-15 minute!.
6 While chicken's frying, take your blocks of curry roux and put all of them, yes all, into a big pot!. Heat over med-high heat!. Add 6-8 cups of water!. Add 6 cups at first, then if too thick looking add more water till consistency you want!. I like mine not thick but not too runny, usually have to add about 7 or 8 cups of water!. I also like to add a couple dashes of curry powder, i use S&B, to give it an extra kick!
7 Have some cooked rice ready!. Put a chicken breast, may want to pre-cut it beforehand, on bed of rice then pour curry sauce over!. Use a bowl for each serving! Put garlic and cheese on top, if desired!. Cheese will melt and taste very yummy all mixed up in it!. Warning, will fill your belly up quickly!
Enjoy!
Www@FoodAQ@Com
JAPANESE TRADITIONAL CURRY
Ingredients
* 1 lb ground beef
* 4 medium potatoes, diced (NOTE: Yams add color & sweetness)
* 3 carrots, diced
* 1 onion, diced
* 2 cloves garlic
* 4 C water
* 2 chicken or beef boullion cubes
* 5 Tbsp vegetable oil
* 1/4 C flour
* 4 Tbsp curry powder
* 1 tsp chili powder (optional)
* 2 Tsp salt (or to taste)
* 2 C short grain rice
* 4 C water
Directions
1!. In a large pot, heat 2 Tbsp of vegetable oil!. Saute onion and garlic until softened!.
2!. Add the ground beef and cook until it is no longer pink!.
3!. Add the carrots and potatoes, stir a few times, and then add the water and boullion!.
4!. Bring to a boil, and simmer for 15-20 minutes!.
5!. While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering!. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue!.
6!. Add curry powder and chili powder, using the back of the spatula to blend it into the roux!. The mixture will be powdery and dry!.
7!. Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste!.
8!. By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve!.
9!. Add salt!.
10!. Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender!.
11!. While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes!.
12!. Serve curry with rice in shallow bowls!. There should be approximately twice as much curry as rice in the bowl!.
13!. Notes:
14!. 1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly!.
15!. 2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water!.
Www@FoodAQ@Com
Ingredients
* 1 lb ground beef
* 4 medium potatoes, diced (NOTE: Yams add color & sweetness)
* 3 carrots, diced
* 1 onion, diced
* 2 cloves garlic
* 4 C water
* 2 chicken or beef boullion cubes
* 5 Tbsp vegetable oil
* 1/4 C flour
* 4 Tbsp curry powder
* 1 tsp chili powder (optional)
* 2 Tsp salt (or to taste)
* 2 C short grain rice
* 4 C water
Directions
1!. In a large pot, heat 2 Tbsp of vegetable oil!. Saute onion and garlic until softened!.
2!. Add the ground beef and cook until it is no longer pink!.
3!. Add the carrots and potatoes, stir a few times, and then add the water and boullion!.
4!. Bring to a boil, and simmer for 15-20 minutes!.
5!. While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering!. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue!.
6!. Add curry powder and chili powder, using the back of the spatula to blend it into the roux!. The mixture will be powdery and dry!.
7!. Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste!.
8!. By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve!.
9!. Add salt!.
10!. Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender!.
11!. While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes!.
12!. Serve curry with rice in shallow bowls!. There should be approximately twice as much curry as rice in the bowl!.
13!. Notes:
14!. 1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly!.
15!. 2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water!.
Www@FoodAQ@Com
Curry is one of the most popular dishes in Japan!. Japanese-style curry is usually thicker than curry found in other cuisines!. Using Japanese curry roux such as House, S&B and Glico brand, makes it easy to cook Japanese-style curry at home!. Curry mixes thicken curry sauce and vary from hot to mild!. They contain many kinds of spices and vegetables and fruit essences!.
Typical Japanese curry includes vegetables, such as onion, carrots, and potatoes, and meat!. Chicken, pork, beef, or seafood can be used for curry!. also, ingredients can be vegetable only if you prefer!. Many people cook a large amount of curry at a time and keep it for a few days!. also, it's a good idea to freeze curry in a freezer bag!.
Great recipes in the site below!.Www@FoodAQ@Com
Typical Japanese curry includes vegetables, such as onion, carrots, and potatoes, and meat!. Chicken, pork, beef, or seafood can be used for curry!. also, ingredients can be vegetable only if you prefer!. Many people cook a large amount of curry at a time and keep it for a few days!. also, it's a good idea to freeze curry in a freezer bag!.
Great recipes in the site below!.Www@FoodAQ@Com
Normally I used japanese curry roux!.
Cut potatoes, carrots, and pork into bite-sized pieces!. Slice onions!. Add onion, potatoes, and carrots in the pan and saute together!. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min!. Add curry roux in the pan and simmer for 10 min!. Serve the curry over steamed rice!.
or you can try to make your own curry
Ingredients:
2 Tbsp butter
1 onion, thinly sliced
1 tsp grated fresh ginger
1 tsp grated garlic
2 Tbsp flour
1 Tbsp curry powder
2 and 1/2 cup bouillon
1/2 tsp garam masala
Preparation:
Heat 1 Tbsp of butter in a skillet and saute onion slices on low heat until they are brown!. Add garlic and ginger and saute well!. Set aside!. Heat 1 Tbsp of butter in a medium pot!. Put flour and saute on low heat!. Add curry powder and mix well!. Add bouillon little by little, stirring well!. Add onion in the sauce!. Simmer the sauce until thickened!. Add garam masala at last!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
Cut potatoes, carrots, and pork into bite-sized pieces!. Slice onions!. Add onion, potatoes, and carrots in the pan and saute together!. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min!. Add curry roux in the pan and simmer for 10 min!. Serve the curry over steamed rice!.
or you can try to make your own curry
Ingredients:
2 Tbsp butter
1 onion, thinly sliced
1 tsp grated fresh ginger
1 tsp grated garlic
2 Tbsp flour
1 Tbsp curry powder
2 and 1/2 cup bouillon
1/2 tsp garam masala
Preparation:
Heat 1 Tbsp of butter in a skillet and saute onion slices on low heat until they are brown!. Add garlic and ginger and saute well!. Set aside!. Heat 1 Tbsp of butter in a medium pot!. Put flour and saute on low heat!. Add curry powder and mix well!. Add bouillon little by little, stirring well!. Add onion in the sauce!. Simmer the sauce until thickened!. Add garam masala at last!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
Well I've tried cooking curry with my Japanese aunt, but it was a long time ago and I'm not so sure!.
Mostly the curry sauce is already cooked, sold inside packets at the grocery!. You could try and take a peek at the 'Imported Goods' aisle and see if they're selling Japanese Curry!. If so, you could heat it up and add veggies/meat and voila!
When we cooked curry, we really boiled the carrots, potatoes and onions for a LOOOONG LOOONG time!. Because they have to be really soft my aunt said!. So you boil the veggies in water (plus the curry sauce) till they get so mushy-soft, then add the meat (any kind)!.
You could add more ingredients or spike up the hotness with chili powder!. It's up to you!. I even tried cooking it and melted some cheese on top!.
It's nice to experiment on curry!. The more flavors, the better it tastes!.Www@FoodAQ@Com
Mostly the curry sauce is already cooked, sold inside packets at the grocery!. You could try and take a peek at the 'Imported Goods' aisle and see if they're selling Japanese Curry!. If so, you could heat it up and add veggies/meat and voila!
When we cooked curry, we really boiled the carrots, potatoes and onions for a LOOOONG LOOONG time!. Because they have to be really soft my aunt said!. So you boil the veggies in water (plus the curry sauce) till they get so mushy-soft, then add the meat (any kind)!.
You could add more ingredients or spike up the hotness with chili powder!. It's up to you!. I even tried cooking it and melted some cheese on top!.
It's nice to experiment on curry!. The more flavors, the better it tastes!.Www@FoodAQ@Com