Japanese Curry From Scratch Food

JAPANESE CURRY

Steps:

• Melt the butter in a pan over low heat. Add the flour and combine it with the butter to form a paste.
• Cook until the color becomes medium brown, which will take about 15 minutes.
• Combine with the curry powder to form a paste. Remove from heat.
• Slice the onions thinly. Saute the onions over low heat with some oil until they are caramelized, which will take 15 to 20 minutes. Remove.
• Pan-fried the chicken meat until it turns slightly brown. Removed.
• Put the caramelized onion, pan-fried chicken, carrots, potatoes, and water into a pot. Simmer over low heat for 15 minutes.
• Add tonkatsu sauce, ketchup, and grated apple. Simmer until the potatoes are soft.
• Add the roux, (or use 4 roux cubes). Mix well until dissolved.
• Adjust the saltiness, sweetness, and spiciness.
• Add the frozen peas and wait until it boils again. Serve.

HOMEMADE JAPANESE CURRY

Steps:

• Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
• Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
• Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
• Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
• Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

SIMPLIFIED JAPANESE CURRY (FROM SCRATCH)

Steps:

• Bring water to a boil (I normally heat it in my tea kettle.) Microwave the frozen potatoes, carrots, 1/2 cup onion, and chicken for 5-8 minutes, stirring once. The goal is to warm them up, not cook them.
• Meanwhile, melt the butter in a large pot and add ginger, garlic, and 1/2 cup onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
• Pour the boiling water into the mixture, stir well. Add the bullion, and no longer frozen mixture. Simmer 30 minutes. (I also start the rice about now.).
• Add the apple sauce, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.

HOMEMADE JAPANESE CURRY

Steps:

• Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it's browned.
• Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours.
• Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don't have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.)
• Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.
• Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute.
• Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes.
• Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn't stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld.
• If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed.
• Serve in shallow bowls or deep plates alongside the white rice and fukujinzuke or beni shoga.

JAPANESE CURRY RECIPE BY TASTY

Steps:

• Create the marinade by combining the minced garlic, soy sauce, ginger, and black pepper.
• Mix well, and pour into a bag with the meat slices. Set in the fridge for 30 minutes.
• Cut the vegetables, and set aside in the fridge.
• Once the marinade is complete, add olive oil to the pan and cook the beef until there is no more red to be seen.
• Add the vegetables and stir well.
• Add curry mix and heat on high for 5 minutes.
• Let simmer for 3 minutes, then serve. Add flour for extra thickness if desired.

AUTHENTIC JAPANESE CURRY

Steps:

• Heat olive oil over medium heat in a large pot. Cook and stir minced onion, garlic, and ginger in the hot oil until lightly browned, 5 to 8 minutes. Add potatoes, carrots, and chopped onions; stir until softened, about 5 minutes.
• Pour water into the pot and bring to a boil. Skim off any residue that comes to the surface. Stir in laurel leaves. Reduce heat to medium and boil until all vegetables are easily pierced with a fork, about 10 minutes.
• Break curry paste into blocks and stir 5 1/4 ounces into the pot. Add tomato, apple, and honey; stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. Stir in remaining pieces of curry paste if end mixture is too watery. Serve with cooked rice.

EASY JAPANESE CURRY

Steps:

• Throw the chicken fillets in the oven at 200 celcius for 20 minutes (include diced potato, carrot, capsicum if you like).
• Brown the diced onions in a frying pan.
• Add the other ingredients.
• Stir in the flour.
• Simmer for 10 minutes, or until the sauce is a good consistency.
• Cut the chicken into strips. Serve with rice, add chilli powder if it's not already hot enough.