Saturday, July 5, 2008

Japanese Curry Rice

Japanese curry? Yes. There is a Japanese version of curry that is somewhat modified from the original Indian flavor. Japanese curry is so popular these days, you can get their curry powder mix from any major supermarkets. One of the most popular Japanese curry brand is Golden Curry (picture shown below). It has really good flavor with a choice of spice level. The one I got was a spicy version and it was actually spicy. I know Japanese food is mostly not spicy but this is probably the spiciest of Japanese food I've ever had. Cooking curry is pretty easy. All you do is to stir fry the vegetables and meat of your choice if you want to include meat and add water and the mix into the pan.

Note that this curry stick is based on five servings.

Interesting color. It becomes brownish after cooking though this concentrate is dark green color.

So chop up some vegetables such as mushrooms, onions and potatoes.

Cook potatoes first because they take the longest to cook out of all other vegetables that I am adding. Cook for 3 minutes before adding other vegetables and cook for additional 3 minutes.

Now, add the curry concentrate stick. The recommended amount of water for this whole stick is 2 1/2 cups. I actually added about 3 cups and it turned out to be perfect.

As you cook the mixture, the stick will melt and become dissolved into the mixture. 5 minutes of heating will be enough.

Pour curry over rice (of course cooked steamed rice).

Add To Google BookmarksStumble ThisFav This With TechnoratiAdd To Del.icio.usDigg ThisAdd To RedditTwit ThisAdd To FacebookAdd To Yahoo


Post a Comment