JAPANESE CURRY
Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).
Provided by MMSVA
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
JAPANESE CURRY RECIPE BY TASTY
Here's what you need: kobe beef, garlic, soy sauce, ginger, black pepper, whole carrot, green onion, red potatoes, Golden Curry mix, olive oil, all purpose flour
Provided by Mercy Fae
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169 calories, Carbohydrate 32 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram
HOMEMADE JAPANESE CURRY
Curry was brought to Japan by the British in the 18th century and has since become one of the nation's most popular dishes. Unlike typical Asian curries, the Japanese sauce is thick and subtly sweet. As for the spice level, that can vary from mild to hot. Kare raisu is commonly made using store-bought curry roux blocks. They are really good and convenient, especially in a pinch. But a from-scratch version doesn't take that much more time or effort and tastes a bit fresher and more nuanced. You can also play with the flavorings to suit your taste. Onions, carrots and potato are classic kare raisu ingredients, along with some kind of protein. This recipe uses beef, but you could try chicken, seafood or tofu, which can be cooked right in the sauce with the vegetables.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 19
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.
SIMPLE & QUICK JAPANESE CURRY
Chicken and veggies in a thick curry sauce, served over rice. My boyfriend is super-picky and even he loves this recipe! A friend of mine learned it from her Japanese tutor and taught it to me. The curry sauce mix isn't recognized by Recipezaar; I found it in an Asian market, under the brand S&B Golden Curry Sauce Mix, but I've also seen it at Wal-marts in my area. If all else fails, you can also order it on Amazon.com, you'll need at least a 3.5 oz package.
Provided by Sirea
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 518.5, Fat 9.2, SaturatedFat 1.5, Cholesterol 65.8, Sodium 106.1, Carbohydrate 73.6, Fiber 2.7, Sugar 3.5, Protein 32.7
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