JAPANESE CURRY RICE
A classic, but simple take on curry rice that is famous in Japan and is enjoyed world-wide. I got this recipe from one of my Japanese friends when we were little. Her mom used to make it for us as a special treat, and also made us each a small cookbook with our favorite dishes she would make us in it. I came across the book the other day and tried out a few recipes. This was one of them. I hope you guys all enjoy it! ^_^
Provided by Kisskagome13
Categories Curries
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
- Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
- Heat a deep pan on medium.
- Add the cooking oil and the meat.
- Saute until the meat is fully cooked.
- Add vegetables and saute together.
- Add the 1 cup of water to the pan and bring to a boil.
- Turn the heat down to low and cook for 40-50 minutes.
- In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
- Slice the remaining two onions very thinly. (it will be better for the recipe this way).
- Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
- Add the garlic and the ginger to the pan and saute well.
- Add flour and curry powder and saute over low heat.
- Slowly pour the soup into the pan, little by little, stirring quickly.
- Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
- Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
- After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
- Stir and let simmer for ten minutes.
- Sprinkle with salt.
- Serve the curry over Japanese rice.
Nutrition Facts : Calories 625.9, Fat 20.4, SaturatedFat 7.8, Cholesterol 110.5, Sodium 314.2, Carbohydrate 70.2, Fiber 7, Sugar 5.9, Protein 38.8
BENIHANA JAPANESE FRIED RICE
Make and share this Benihana Japanese Fried Rice recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
- Pour rice into a large bowl to let it cool in the refrigerator.
- Scramble the eggs in a small pan over medium heat.
- Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
- Carefully toss all of the ingredients together.
- Melt butter in a large frying pan over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
- Cook rice for 6-8 minutes over heat, stirring often.
JAPANESE RICE/GOHAN
No Japanese meal is complete without gohan - fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes
Provided by Elena Silcock
Categories Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice - the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
- Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.
Nutrition Facts : Calories 259 calories, Fat 1 grams fat, Carbohydrate 58 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
JAPANESE FRIED RICE
The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside.
- Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside.
- Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.
EASY JAPANESE FRIED RICE
I love being able to make fried rice at home, and this recipe is as easy as you could ask for!
Provided by BetterCookingForSingleFathers
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
- Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
- Place rice in a large mixing bowl, add eggs, and toss together.
- Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
- Taste and add more butter or soy sauce as desired. Serve.
Nutrition Facts : Calories 591.8 calories, Carbohydrate 79.8 g, Cholesterol 126.6 mg, Fat 24.5 g, Fiber 1.9 g, Protein 12 g, SaturatedFat 9.4 g, Sodium 1225.7 mg, Sugar 1 g
BREAKFAST RICE FROM JAPAN
Healthy and quick breakfast I learned from friends in Tokyo. Use chilled white or brown rice. Adjust ingredients for your hunger needs and enjoy!
Provided by caquilter
Categories World Cuisine Recipes Asian
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 47.9 g, Cholesterol 186 mg, Fat 10 g, Fiber 1.5 g, Protein 11.8 g, SaturatedFat 2.4 g, Sodium 673.9 mg, Sugar 1.3 g
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