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We hope you got insight from reading it, now let’s go back to the best japanese curry rice recipe. You can cook the best japanese curry rice using 11 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to prepare The Best Japanese Curry Rice:
- You need 1/2 box Vermont Curry *medium hot
- Prepare 1/2 box Java Curry *medium hot
- Get 3-4 Potatoes
- Use 2-3 Carrots
- Prepare 1 Onion
- Prepare 500 g (17.63 oz) Beef *shredded or thinly sliced
- Use 2 Bay leaves
- Provide 2 tbsp Oil
- Prepare 1250 ml (42.26 fl oz) Water
- Use 6 portions Cooked rice
- Get to taste Fukushinzuke pickles
Instructions to make The Best Japanese Curry Rice:
- There is a wide variety of Japanese curry base! Vermont has mild/med hot/hot. Java has mild/med hot/hot/spicy. Find your favorite curry base combination!
- You can get English label packages in the US! If you have access to Jungle Jim's in Cincinnati, OH, you'll find them in the Japanese section. Fukushinzuke pickles are stored near the tofu too!
- Peel the potatoes, carrots, and onions. Cut those and the beef into bite size pieces. *It will be better to cut the potatoes bigger since they tend to become smaller as it stews.
- Soak potatoes in water for 10 mins to remove scum.
- Stir-fry vegetables with oil.
- Add beef and stir-fry again.
- Add water little by little and stir gently.
- Put in the bay leaves. They have an effect to reduce the meat smell.
- Place a paper kitchen towel on top to absorb any scum.
- Put on the lid and stew with low heat for 30 mins.
- Stop the heat. Add 1/2 box of Vermont Curry & 1/2 box of Java Curry and melt them well.
- Stew again with low heat for 30 mins. *Stir occasionally to prevent burning. Remove the bay leaves after well stewed.
- To soak the curry flavor well to all ingredients and make it richer, cool it down and then put in the refrigerator over night. *Do not leave at room temperature over night. Curry can easily get bad. Make sure to keep in the refrigerator!
- Or… If you want to eat right away on the day you cooked, cool down once and then heat again. "Stew → cool down & rest → stew" is the best method to make this curry richer. But, I would say 2nd day curry is much better!
- To cool it down quickly, soak the pan in a bigger pan with cold water. Change the water several times as it becomes warm.
- Heat the curry to serve. Put rice in a bowl, pour curry, add Fukushinzuke pickles and done!
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