Tuesday, March 10, 2015

How to Make Japanese Curry Rice


Everybody loves Japanese Curry Rice and we're no different. In fact, it's stands side-by-side with ramen in terms of what we call soul food here in Japan. I really can't think of a single person I know or heard of that didn't like a plate of good and hearty curry.

Sure one can go through the trouble of making it from scratch, but many prefer to use the boxed roux that are sold in stores. There are so many different brands with various spice levels ( I love spicy! ) but they all taste good and it's hard to do better than these boxed curry sauce mix. I promise to teach you how to make it from scratch in a later post.

Japanese Curry usually consists of some kind of meat along with potatoes, onions and carrots. Once you master this combo, you can go ahead and experiment with your favorite ingredients. I personally love beef and mushrooms but today I'm going to go with the most basic.

Now I do add one extra step that's not found on any boxes and it really makes a difference in taste. I basically sautee one onion until they are transluscent before doing anything else. This makes the taste deeper and adds a very pleasant sweetness to the sauce. Sure it's easier to just dump everything in at once, but trust me. It's better this way.

Directions:

Follow the directions on the box of your Curry Sauce Mix. The typical ingredients are potatoes, carrots, onions and meat. Here are some extra steps to make it extra tasty.

*Saute 1 onion (minced) until transluscent before adding the rest of the ingredients.
*Add a little salt and pepper to your meat while cooking.

Once done, serve with some hot rice and enjoy!

Watch the video tutorial on our YouTube Channel. You'll see just how easy it is to do. 


We used the super popular Vermont Curry but use your favorite brand of Curry Sauce Mix. For more recipe tutorials, click here.

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2 comments:

  1. Another delicious looking and sounding dish! My family would love this

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    Replies
    1. Thanks Barbara. This is our favorite too!

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As always, your comments are appreciated. Thanks!