HOMEMADE JAPANESE CURRY
Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.
Provided by partumvir
Categories World Cuisine Recipes Asian Japanese
Time 2h
Yield 8
Number Of Ingredients 30
Steps:
- Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
- Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
- Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
- Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
- Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 51.3 g, Cholesterol 134.8 mg, Fat 32.3 g, Fiber 8.6 g, Protein 28.7 g, SaturatedFat 19.1 g, Sodium 1045.4 mg, Sugar 12.2 g
SIMPLIFIED JAPANESE CURRY (FROM SCRATCH)
I love curry, and have made it this way several times. Since I made so many changes to the recipe I originally posted, I decided to post a separate recipe. This tastes the same as Recipe #215843, but is simpler to make, and uses ingredients that I am more likely to have on hand. (This is easy enough for a busy weeknight, and it makes less of a mess since there is no cutting and you only use one pot.) I use Recipe #211223 since I have trouble finding curry powder at the local grocery stores - and purchasing the spices from a Lebanese food mart makes it much cheaper than buying the premixed powder. For the cooked chicken, I use frozen, but canned or leftover will work just as nicely- and if you use canned you'll also have some broth to use in place of some of the water. I normally make a double batch.
Provided by Random Rachel
Categories Japanese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil (I normally heat it in my tea kettle.) Microwave the frozen potatoes, carrots, 1/2 cup onion, and chicken for 5-8 minutes, stirring once. The goal is to warm them up, not cook them.
- Meanwhile, melt the butter in a large pot and add ginger, garlic, and 1/2 cup 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 boiling water into the mixture, stir well. Add the bullion, and no longer frozen mixture. Simmer 30 minutes. (I also start the rice about now.).
- Add the apple sauce, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
Nutrition Facts : Calories 498.3, Fat 24, SaturatedFat 10.3, Cholesterol 108.4, Sodium 1106.8, Carbohydrate 39, Fiber 5.1, Sugar 9.1, Protein 33.4
HOMEMADE JAPANESE CURRY
Curry was brought to Japan by the British in the 18th century and has since become one of the nation's most popular dishes. Unlike typical Asian curries, the Japanese sauce is thick and subtly sweet. As for the spice level, that can vary from mild to hot. Kare raisu is commonly made using store-bought curry roux blocks. They are really good and convenient, especially in a pinch. But a from-scratch version doesn't take that much more time or effort and tastes a bit fresher and more nuanced. You can also play with the flavorings to suit your taste. Onions, carrots and potato are classic kare raisu ingredients, along with some kind of protein. This recipe uses beef, but you could try chicken, seafood or tofu, which can be cooked right in the sauce with the vegetables.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it's browned.
- Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours.
- Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don't have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.)
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.
- Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute.
- Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes.
- Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn't stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld.
- If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed.
- Serve in shallow bowls or deep plates alongside the white rice and fukujinzuke or beni shoga.
More about "japanese curry from scratch recipes"
JAPANESE CURRY - HOW TO COOK FROM SCRATCH (AND THE EASY …
From tasteasianfood.com
Reviews 26Calories 416 per servingCategory Main
- Melt the butter in a pan over low heat. Add the flour and combine it with the butter to form a paste.
- Slice the onions thinly. Saute the onions over low heat with some oil until they are caramelized, which will take 15 to 20 minutes. Remove.
JAPANESE CURRY FROM SCRATCH - NO RECIPES
From norecipes.com
Reviews 424Estimated Reading Time 5 mins
JAPANESE CURRY POWDER RECIPE - OKONOMI KITCHEN
From okonomikitchen.com
JAPANESE CURRY RECIPE カレ-ライス | PICKLED PLUM
From pickledplum.com
JAPANIFY: HOW TO MAKE JAPANESE CURRY FROM SCRATCH
From umamimart.com
BEST JAPANESE CURRY RECIPE FROM SCRATCH (カレーライス) - YOUTUBE
From youtube.com
TOP 48 JAPANESE CURRY RECIPE FROM SCRATCH RECIPES
From housmen.alfa145.com
JAPANESE CHICKEN CURRY FROM SCRATCH | ASIAN INSPIRATIONS
From asianinspirations.com.au
HOW TO MAKE JAPANESE CURRY FROM SCRATCH - MARION'S KITCHEN
From youtube.com
JAPANESE BEEF CURRY FROM SCRATCH - MUCH BUTTER
From muchbutter.com
COOKING TIPS: HOW TO MAKE RICE NOODLES FROM SCRATCH
From food.ndtv.com
JAPANESE CURRY FROM SCRATCH | EASY VEGAN RECIPE WITH …
From youtube.com
JAPANESE CURRY RECIPE FROM SCRATCH | ASIAN RECIPES - YOUTUBE
From youtube.com
16 JAPANESE CURRY RECIPES YOU'LL LOVE • JUST ONE COOKBOOK
From justonecookbook.com
MAKE JAPANESE KARE RICE YOUR GO-TO MEAL – DNYUZ
From dnyuz.com
QUICK JAPANESE CURRY RECIPE FROM SCRATCH (手軽カレーライス)
From norecipes.com
HOW TO MAKE REAL JAPANESE BEEF CURRY FROM SCRATCH - YOUTUBE
From youtube.com
THE SECRET INGREDIENT TO ADD SOME SWEETNESS TO YOUR JAPANESE …
From tastingtable.com
VEGAN JAPANESE CURRY FROM SCRATCH (VIDEO) カレーライス - NO …
From norecipes.com
KARE RAISU (HOMEMADE JAPANESE CURRY RICE) RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love