Japanese Curry With Kimchi 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.

JAPANESE CURRY

Steps:

• Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
• Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

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.

SIMPLE & QUICK JAPANESE CURRY

Steps:

• Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
• Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
• Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
• Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
• Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
• Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
• Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
• Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
• If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
• Serve over rice and enjoy!

ONE-POT JAPANESE CURRY CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
• Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
• Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
• Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.