Japanese-Style Curry Rice

How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ

Описание:

Curry rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!!!

Today, I will show you how to make basic curry rice. More curry rice recipes are coming, so don't miss them and I hope you enjoy!

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Curry Rice (Vermont Curry)

Difficulty: Easy
Time: 30min
Number of servings: 6

Ingredients:
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
250g (8.8oz.) meat *chicken, pork, beef, etc...
2 medium (400g=14.1oz.) onions
1&1/2 medium (225g=7.9oz.) potatoes
1/2 medium (100g=3.5oz.) carrot
850ml water
1 tbsp. cooking oil or butter
6 servings cooked rice

Directions:
1. Cut meat of your choice into bite-size pieces. Cut the onions into bite-size pieces. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Add onions, carrots, and potatoes, and stir-fry them until slightly coated with oil. Add meat and cook until no longer pink.
3. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 10 minutes until it thickens.
6. Serve curry on a hot bed of rice.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/...
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How to Make Katsu Curry (Curry and Rice with Pork Cutlet) Recipe カツカレー レシピ
http://www.youtube.com/watch?v=mtQ58k...

House Vermont Curry Sauce Mix
http://www.house-foods.com/curry/prod...
http://housefoods.jp/products/catalog...

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You'll Need:

1 md yellow onion; sliced
2 whole potatoes; chunked (up
-to 3)
2 carrots; diced
1 c whole mushrooms
3/4 lb beef or other meat; cut in
-bite size pcs
1 box curry roux; (japanese
-brand)
1 serving freshly cooked warm
-rice


Procedures : Read the instruction on the box of commercial curry roux and find out what
ingredients you need first. You may increase or decrease the amount of
vegetables and meat by as much as 50% if you wish. However, the amount of
water you add should not be decreased. If the consistency of the curry stew
is too thick, adjust it by adding water at the end. The commercial curry
roux contains everything, so you do not need to add salt or pepper. Typical
ingredients are listed above.

Directions: Heat a deep pan and add one or two tablespoons of oil. Saute
the sliced onion over medium heat until it softens. Brown the meat
separately, then add it to the onion. Add water as specified, add a bay
leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms
and continue simmering. When the potates and carrots are tender add the
curry roux. Simmer gently for 15 minutes while stirring. Serve with ric