How to Make Japanese Curry

How to Make Japanese Curry, before that, I will describe about curry, what is curry???  Curry  is  a generic description used throughout Western culture to describe a variety of dishes from Pakistani, Bangladeshi, Indian, Sri Lankan, Thai or other.

And the best curry that I have eat is Japanese curry, Javanese curry have a very distinctive taste, the smell of curry is very clear and very fit on the tongue, the water was so thick gravy, mixed with herbs and highly qualified spices.

And... how to make Japanese curry at home?? its very very easy.. please feel free to follow step by step to make Japanese curry at home.

Ingredients (Serve 10)

• 1 box of Japanese curry stock
• 3 medium onions, sliced
• 400 g of beef chunks (for stewing) OR 400 g of chicken chunks, to wash and pat dry
• 2 shallots, sliced (optional)
• 4 – 5 sticks of carrots, cut in chunks
• 4 – 5 potatoes, cut in chunks
• 200 g of mushrooms, cut in quarters (optional)
• chilli flakes added to your liking(optional)
• a lot of water, about 2 L plus

Preparation And how to make Japanese curry.
please read carefully.

• The packaging comes with explanation on how to use the stock. I would like to explain it according to my experience here.
• After preparing the above mentioned ingredients. First, blanch the carrots and potatoes until just tender then set aside.
• Now, pan fry the onions and shallots until fragrant then add in (mushrooms first if using) chicken chunks to brown a bit. If using beef, coat them with thin layer of flour first, then pan fry them until partly firm.
• Add the pan fried ingredients into a deep pot of simmering water set on medium heat.
• Followed by blanched potato chunks and carrot chunks. Stir them in. Add in some course black pepper.
• Let them simmer through for 10 minutes. Then, break up the curry stock into cubes to add into the pot. The stock will start to melt into the simmering liquid, keep stirring until the stock blends into a thick and smooth sauce.

• If using chicken, let the curry simmer through for another 20 minutes or until all of the items in the pot are tender and soft. If using beef, let the curry simmer through for another 30 minutes.

If you have a slow cooker at home, use it for this dish. The beef would turn out tender and melt-in-the-mouth. When it’s done, serve it with rice.
This curry is very subtle in spiciness and consistency is like Bechamel sauce. Pretty comforting if you ask me. It is not hot at all even the packaging states hot. Trust me. So, add in chilli flakes for a kick if you are expecting it from a curry.

HAPPY COOKING ^_^