Gluten Free Japanese Curry Rice Recipes

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GLUTEN FREE JAPANESE CURRY RICE



Gluten Free Japanese Curry Rice image

If you didn't need to eat GF, you would just use one of the boxed rouxs, like the Japanese do (House Vermont Curry, etc.) But those contain wheat flour, so... I like to add a cup of sour cream at the end, which is not Japanese, but makes it even more rich tasting.

Provided by Lelandra

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3 cups japanese rice, cook in rice cooker with water up to 3 cup line
2 carrots, sliced
2 potatoes, diced
1 lb beef, stir fry cut (2-3 cups)
1 tablespoon peanut oil
6 tablespoons butter
1 cup mixed mushrooms, sliced
1/2 cup onion, chopped
1 garlic clove, minced
1 teaspoon gingerroot, grated
4 tablespoons rice flour
1 teaspoon salt
2 tablespoons sugar
4 teaspoons curry powder
2 cups beef broth
pickled ginger, red (beni shoga)

Steps:

  • 1. Rinse the rice and get it cooking in your rice cooker.
  • 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
  • 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
  • 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
  • 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
  • The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
  • Itadakimasu!

Nutrition Facts : Calories 1653.5, Fat 102.8, SaturatedFat 45.4, Cholesterol 158.2, Sodium 1240.4, Carbohydrate 155.2, Fiber 6.5, Sugar 9.5, Protein 24.1

GLUTEN-FREE JAPANESE CURRY



Gluten-Free Japanese Curry image

I LOVE Japanese Curry. It is a dish I have grown up with and my grandma used to make weekly. Since my children were diagnosed as Celiac they can not have the packaged curry sauce as one of the main ingredients is wheat. I made this recipe and it turned out really yummy! Thumbs up all around! My husband said its better than the packaged stuff!

Provided by FlamingoSushi

Categories     Curries

Time 1h

Yield 3 1/2 Quarts, 10 serving(s)

Number Of Ingredients 18

5 tablespoons butter
6 tablespoons rice flour
4 tablespoons curry powder
1 tablespoon cumin powder
8 ounces broth (chicken or beef)
5 tablespoons heavy cream
4 tablespoons ketchup
3 tablespoons sugar
salt and pepper
2 tablespoons olive oil
2 lbs beef (not ground)
1 onion
1 tablespoon garlic
1 tablespoon ginger
4 russet potatoes
4 large carrots
4 cups water
10 cups cooked short grain white rice

Steps:

  • ROUX.
  • Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
  • Add curry and cumin power, reduce heat to low.
  • Mix broth in little by little to make curry roux smooth. Stirring frequently.
  • Add salt, pepper, heavy cream,ketchup and sugar.
  • Cook on low until thick.
  • CURRY DISH.
  • Cut beef into bite sized cubes.
  • Cut potatoes and carrots into bite sized cubes, slice onions.
  • Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
  • Add potatoes, carrots, and water. Simmer until potatoes are done.
  • Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
  • Serve over hot rice and enjoy!

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