Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese style curry on rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes.
Japanese style Curry on Rice is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Japanese style Curry on Rice is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook japanese style curry on rice using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Japanese style Curry on Rice:
- Make ready 1 box Curry Soup Stock
- Make ready 500 grams Sliced Pork (Any meat is OK)
- Prepare 4 pieces Onion (About 800grams)
- Get 3 pieces Potatoes (About 450grams)
- Prepare 1 piece Carrot (About 200grams)
- Take 2 tbsp Salad Oil (Cooking Oil)
- Make ready 1400 ml Water
This curry fried rice is a mashup of Japanese-style Curry and another home-cooking staple: Chahan. Curry and Rice Recipe Japanese curry is very different from Indian curries. It's thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth. Pour the curry on rice, and enjoy it.
Instructions to make Japanese style Curry on Rice:
- Cut the Pork (Meat) into easy-to-eat size.
- Cut the potato into bite size pieces, rinse with water and drain. Cut the onion into wedges and carrot into small bite size.
- Heat the oil and fry the pork Meat). When the meat changes color, add the potatoes, onions, carrots and frozen corn, and stir-fry together. When the oil is dispersed,add the water.
- When it boils, turn the heat to low and carefully remove the scum. Cover with a lid and simmer it for 15 minuets until the potatoes become tender.
- Add the Japanese Curry Soup stock and mix it well. Bring to a boil. Simmer it for 10 minuets.
- Place 250grams cooked rice on a bowl. Place the curry on the bowl of rice.
- Vermont Curry Soup Stock SG$3.5/box at DonDon DONKI. (My kids like this Mild curry soup stock. My husband like the Hot curry soup stock.)
It's thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth. Pour the curry on rice, and enjoy it. This recipe captures a classic Japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato, but it's seasoned with a homemade spice blend that's way better than what comes out of a tin. Feel free to adjust the spices to suit your own tastes—that's half the fun. But I still love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice.
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