Japanese Golden Curry 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 GOLDEN CURRY

Steps:

• in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
• Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
• Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
• Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
• Serve hot over rice or noodles.

JAPANESE CURRY CHICKEN

Steps:

• Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
• While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
• Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Scoop rice into bowls and serve curry on top.

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.

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.

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.

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!