Easiest Way to Prepare Tasty Japanese-Style Curry Rice Bowl Simple Version

Japanese-Style Curry Rice Bowl Simple Version. Great recipe for Japanese-Style Curry Rice Bowl Simple Version. I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste.

Japanese-Style Curry Rice Bowl Simple Version Tamago Kake Gohan (Japanese-Style Rice With Egg) Recipe » Back to the full list Rice Bowls with Spicy Curry Sauce. Ingredients. brown rice black or red beans (How to Soak and Cook Dried Beans) shredded cheddar cheese sliced avocado sliced olives cilantro salsa sour cream or plain yogurt Spicy Curry Sauce (recipe above) To assemble, fill a bowl with rice and beans. A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. You can have Japanese-Style Curry Rice Bowl Simple Version using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Japanese-Style Curry Rice Bowl Simple Version

  1. It's 150 grams of Belly meat (pork or beef).
  2. It's 4 of 7 cm square slices Aburaage.
  3. It's 1 of Green onions for garnish.
  4. It's 500 ml of Dashi stock.
  5. It's 40 grams of Japanese curry roux.
  6. It's 1 dash of Sake.
  7. It's 1 of Katakuriko slurry.

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. I'm amazed that you made your own roux for the curry though.

Japanese-Style Curry Rice Bowl Simple Version instructions

  1. Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips..
  2. Heat a pot on medium, lightly coat with cooking oil, and sauté the meat. Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and sauté until they wilt..
  3. Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum..
  4. Turn off the heat, add the curry roux, and dissolve..
  5. Reduce to a low or medium heat, and add the green onions. Thicken with water dissolved katakuriko if you like..
  6. Pour over rice, scatter with the diagonally-sliced green onions, and it is done. Feel free to season with shichimi spice if you like..

Like a lot of people (even Japanese mom's I bet) I use one of the MANY brands of packaged Japanese curry pastes when I make Japanese curry. I've only made Japanese beef (and lamb) curry. Thinly sliced beef simmered with onion in a savory-sweet sauce, Gyudon (beef bowl) is probably one of the most popular types of donburi in Japan. You'll love how easy it is to cook at home. I like to top it off with a beaten egg for extra protein and garnish with some pickles and chopped scallion for colors and freshness.

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