Saturday, March 20, 2010

Japanese Curry

Loving it, Loving it, Loving It! I cannot explain the taste of it - you just have to try! Authentic recipe calls to use ground beef in this recipe, but why not to experiment and tailor it to your liking? I do it vegetarian, with chicken pieces or over Katsu (breaded beef or chicken). This one is with some dried mushrooms bought from Japanese grocery!

1 medium carrot
1 medium potato
1 medium onion
1/2 cup of dried mushrooms
1 cm fresh ginger
1 clove of garlic
1/2 block of "Golden Curry" Roux Medium Hot
Salt, pepper to taste
Dashi Stock or Chicken/vegetable stock
1 cup Japanese steamed rice
Pickled ginger or Kimchee for serving (not pictured)

1. Cover mushrooms with boiling water and let it stand for 30 minutes.
2. Cut onions: first cut each half of the onion into 3 wedges and dice in three parts. So the onion pieces should be pretty chunky.
3. Grind ginger and garlic.
4. Cut carrot and potatoes in medium size cubes or using Japanese technique for cutting into angles.
5. Add some canola oil into sauce pan and fry ginger and garlic for 1/2 minute.
6. Add onions, potato and carrot and stir fry for 1 minute.
7. Add mushrooms along with a water, add more water or dashi stock (you can use chicken stock from the cube).
8. Bring to boil, reduce heat to low and cover with lid. Let it simmer for 20 minutes.
9. Add "Golden Curry" Roux and let it dissolve in simmering liquid of the stock. Keep on the law heat for 10 minutes, stirring occasionally. The dish is ready when all vegetables are cooked through. Be careful and do not over boil so the potato will not lose its form.
10. Remove from the heat - let it stand for 10 minutes, during this time the sauce will settle and become thicker.
11. Serve over steamed Japanese rice and eat with pickled ginger and Kimchee.

So good!!!!!!!!!!!!

No comments:

Post a Comment