Commonly used ingredients for Japanese rice curry are meats such as chicken, beef , pork, or sea food like prawn, as well as potato, onion and carrot. The curry variations are endless. Cutting each ingredient is somewhat important.
Japanese Chicken Curry Rice
I like cutting the ingredients in big chunks, especially the potatoes. You can taste the curry flavour much more when the potatoes are chunkier because it gets coated more and absorbs the flavour. I prefer soy sauce. I usually use soy sauce to flavour anything, even fish and chips. But only for two dishes I use worcestershire sauce: Japanese curry rice and Yakisoba. Somehow worcestershire sauce enriches the Japanese curry rice flavour along with the hidden taste of apple and honey. Once you try it, you can never have Japanese curry rice without worcestershire sauce. My son enjoying a bowl of Japanese curry rice without worcestershire sauce and Fukushinduke or Rakkyo!
It is very different to other curries, such as Indian, as it is a much sweeter and milder taste. Japanese curry rice is in the top 3 favourite dishes of Japanese children. Every time he came over he would request to have it for lunch, so I would always make a large batch and he would take home the leftovers. The flavour of the Japanese curry is also quite versatile and does not always have to be served with rice.
Here is easy Japanese curry rice mini movie and did you like the Japanese pottery bowl that I made? If you liked my recipe for Japanese Curry Rice, please rate it and leave a comment below. What a coincidence!
I am planning to post a blog about curry, hopefully today, and talk about House Vermont Curry as it was the very brand I used in the past. My recipe is not Japanese curry, though. I like any types of curry. Once in a while, I go to a Japanese restaurant and eat Katsu Curry.
Vegan Japanese Curry Rice
Konnichiwa Yumiko san. Every one is talking about Curry:D Japanese curry seems to be so popular here in Australia. Thank you for the recipe! I made this tonight and it was very good! I was amazed how sweet the curry tasted.
No wonder it is a favorite! Looking forward to your next suggestion here in Ohio, U. You welcome Sue! I am glad that you liked it. Many more delicious Japanese food will be posted, so stay tuned! I love Japanese curry, but now I am hearing about a different version… mochi and cheese??
I want to make it, but I am hard pressed to find a recipe.
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What type would you guess would be used? Hi Jajja, to be honest I have never heard of mochi and cheese curry. Mochi in curry could be as mochi is made out of sticky rice and will go well with Japanese curry but not sure about cheese. I think mozzarella will be good guess. In case anyone sees this in the future!
You MADE the bowl? What a lovely post! There are so many little nuggets of information about Japanese curry here. What a difference! In addition, the Worcestershire sauce seemed to enhance the spicy sweetness of the curry. This recipe is definitely a keeper. Thank you very, very much! The cafeteria was shared with Japanese troops, and we loved to go to the Japanese side and have the curry. Super cheap for a nice sized portion, and delicious.
Seems to me that there was peanut butter in the BX cafeteria curry. I am going to try this right away.
Curry and Rice Recipe – Japanese Cooking
But Kanayama is hoping to change that. According to Japanese food writer Morieda Takashi , as of , the average person in Japan ate curry more frequently than sushi or tempura. Japanese curry tends to be mild, thick, and sweet. To date, he says, curry has been the most popular menu item at both of his restaurants.
With his take on the dish, Kanayama largely recreates what he ate growing up, leaning on the typical mix of curry spice blend, soy sauce, and honey. Part of that traditional flavor comes from the prepackaged curry pastes. Lower the heat to medium high and saute for about 3 minutes, or until the onions are aromatic and wilted. Add the garlic and ginger, then sprinkle the curry powder and kosher salt over the contents of the pan, then stir to distribute evenly. Then add the tomato paste, apricot jam, and rice wine vinegar then stir to combine.
Add the carrots, the rest of the vegetable stock, and the water, then bring to a boil. When it comes to a boil, lower the heat to medium and add the potatoes. Cover and simmer for about 30 minutes, or until the potatoes are fork tender. Taste, and if necessary, adjust the sweetness of the curry by adding the honey a few drops at a time.
Put the 1 tablespoon of cornstarch in a small bowl then ladle some of the hot curry over it, and whisk to make a thick paste. Whisk the paste into the pan, and continue cooking the curry until it thickens. Remove from the heat and serve over hot steamed Japanese rice. Tagged as: carrots , chicken , curry , curry powder , curry rice , garlic , ginger , gluten-free , Japanese , kare raisu , onions , potatoes , rice. Thanks so much for this recipe! This is perfect!
Japanese Curry with chicken is one of my favorite dishes for dinner. So good especially with the cold weather!