Comments on: japanese curry recipe please?

By: jers

jers — Sat, 16 Jan 2010 08:38:59 +0000

CURRIED STEW

Cooked rice
Beef (sm. pieces, thinly sliced)
Onion, chopped
Potatoes, cubed
Carrots, cubed
Curry (Japanese curry from Tochi’s)

Brown meat, onion and vegetables in large pan. Add water to barely cover. Season to taste. Simmer 15 minutes. Add curry (amount depends on taste preference). Serve over rice.
References :

By: baybeegrl714

baybeegrl714 — Sat, 16 Jan 2010 07:56:59 +0000

Japanese Curry (Wafuu)

3 cups chicken stock
1 tablespoon canola oil
1 lb boneless skinless chicken, cut into chunks
salt and pepper
3 tablespoons butter
1 teaspoon fresh ginger, finely chopped
1/2 medium onions, finely chopped
1/2 medium onions, cut into 1-inch chunks
1 garlic clove, finely chopped
3 tablespoons flour
2 tablespoons curry powder
2 tablespoons crushed tomatoes
1 bay leaf
1 medium carrot, chopped to 1/2-inch pieces
1 medium potato, chopped in 1-inch pieces
1 small fuji apple, grated
1 teaspoon honey
1 tablespoon soy sauce

Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.

Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.

Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.

Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
References :

By: Winnie_tha_pooh

Winnie_tha_pooh — Sat, 16 Jan 2010 07:07:59 +0000

well,Typical Japanese curry includes vegetables, such as onion, carrots, and potatoes, and meat. Chicken, pork, beef, or seafood can be used for curry. Also, ingredients can be vegetable only if you prefer. Many people cook a large amount of curry at a time and keep it for a few days. Also, it’s a good idea to freeze curry in a freezer bag.
References :
http://japanesefood.about.com/od/curry/a/aboutcurry.htm

By: cin2win

cin2win — Sat, 16 Jan 2010 06:23:59 +0000

INGREDIENTS:
12 chicken legs
1 onion
1 clove garlic
1 clove fresh ginger root
1/4 lb Japanese curry roux
3 cups water
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
*vegetable oil
PREPARATION:
Sprinkle salt, pepper, and curry powder in chicken legs. Slice onion thinly. Heat some oil in a pan and saute chopped ginger, garlic, and sliced onion. Add chicken legs in the pan and saute well. Pour water in the pan and simmer until chicken legs are softened. Add curry roux and stir lightly. Simmer for 5 minutes.
*Makes 4 servings.
References :