Simple Quick Japanese Curry Recipes

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JAPANESE CURRY



Japanese Curry image

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Steps:

  • Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
  • Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

SIMPLE & QUICK JAPANESE CURRY



Simple & Quick Japanese Curry image

Chicken and veggies in a thick curry sauce, served over rice. My boyfriend is super-picky and even he loves this recipe! A friend of mine learned it from her Japanese tutor and taught it to me. The curry sauce mix isn't recognized by Recipezaar; I found it in an Asian market, under the brand S&B Golden Curry Sauce Mix, but I've also seen it at Wal-marts in my area. If all else fails, you can also order it on Amazon.com, you'll need at least a 3.5 oz package.

Provided by Sirea

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 cups cooked short-grain rice (2 cups uncooked)
1 lb chicken tenderloins
2 -3 medium baking potatoes
2 large carrots
1 medium vidalia onion
2 garlic cloves
2 tablespoons vegetable oil
3 1/2 ounces curry sauce (mix)
water

Steps:

  • Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
  • Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
  • Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
  • Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
  • Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
  • Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
  • Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
  • Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
  • If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
  • Serve over rice and enjoy!

Nutrition Facts : Calories 518.5, Fat 9.2, SaturatedFat 1.5, Cholesterol 65.8, Sodium 106.1, Carbohydrate 73.6, Fiber 2.7, Sugar 3.5, Protein 32.7

HOMEMADE JAPANESE CURRY



Homemade Japanese Curry image

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

1 tablespoon vegetable oil
1 pound beef chuck or rump, cut into 1-inch chunks and patted dry
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 large onion, cut into 1/2-inch wedges and layers separated
1 tablespoon minced fresh ginger
1 clove garlic, minced
1/3 cup all-purpose flour
4 1/2 teaspoons curry powder
1 tablespoon garam masala
1/4 teaspoon cayenne pepper, or to taste
1 heaping tablespoon ketchup
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
2 carrots, cut into 1/2-inch chunks (see Cook's Note)
1 large russet potato, peeled and cut into 1-inch chunks
1/2 Fuji, Golden Delicious or Granny Smith apple, peeled, cored and grated
6 heaping cups steamed white rice
Fukujinzuke (pickled vegetable relish) or beni shoga or kizami beni shoga (pickled red ginger), for serving

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.

SIMPLIFIED JAPANESE CURRY (FROM SCRATCH)



Simplified Japanese Curry (From Scratch) image

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

3 cups water
3 chicken bouillon cubes
3 tablespoons butter
1 cup frozen diced onion, divided
1 teaspoon ground ginger
1 tablespoon minced garlic
3 tablespoons flour
2 tablespoons curry powder
2 tablespoons ketchup
1/2 lb frozen hash browns (the cube kind)
1/2 lb frozen baby carrots
1 lb cooked chicken
1/4-1/2 cup applesauce
1 teaspoon honey
1 tablespoon soy sauce

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

JAPANESE CURRY RECIPE BY TASTY



Japanese Curry Recipe by Tasty image

Here's what you need: kobe beef, garlic, soy sauce, ginger, black pepper, whole carrot, green onion, red potatoes, Golden Curry mix, olive oil, all purpose flour

Provided by Mercy Fae

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

1 pack kobe beef, thinly sliced
2 cups garlic, minced
1 tablespoon soy sauce
1 teaspoon ginger
1 teaspoon black pepper
1 whole carrot, cut into slices
1 green onion, chopped
2 red potatoes, chopped into cubes
½ packet Golden Curry mix
1 tablespoon olive oil
1 tablespoon all purpose flour, optional

Steps:

  • Create the marinade by combining the minced garlic, soy sauce, ginger, and black pepper.
  • Mix well, and pour into a bag with the meat slices. Set in the fridge for 30 minutes.
  • Cut the vegetables, and set aside in the fridge.
  • Once the marinade is complete, add olive oil to the pan and cook the beef until there is no more red to be seen.
  • Add the vegetables and stir well.
  • Add curry mix and heat on high for 5 minutes.
  • Let simmer for 3 minutes, then serve. Add flour for extra thickness if desired.

Nutrition Facts : Calories 169 calories, Carbohydrate 32 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram

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