JAPANESE CURRY RECIPE #dinner #lunch

JAPANESE CURRY RECIPE #dinner #lunch

I've been enamored with Japanese Curry since I was a young lady. The sweet and exquisite flavors wedded in a rich dark colored curry sauce make it with the goal that each chomp is energizing to eat. Make this simple great Japanese dish without any preparation or out of a case, and watch your children eat up it!

Curry rice, or kare rice (articulated kare raisu), is a dish that was brought to Japan during the Meiji time (1868–1912) from the British, when India was under frontier rule. It was served to the Japanese Imperial Navy to counteract thiamine (nutrient B-1) insufficiency and ended up prevalent crosswise over Japan during the 1960s when curry showed up in eateries and grocery stores.

These days kare rice is viewed as a national dish and is filled in as a soup with udon or ramen, in curry container (southern style bread buns loaded down with curry – the most perfectly awesome!), as seared rice (called dry curry, dorai kare), and in a hot stone bowl with rice as an afterthought (like bibimbap), called ishiyaki kare.

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JAPANESE CURRY RECIPE #dinner #lunch

INGREDIENTS

  • 2 tablespoons peanut oil
  • 1 pound stewing beef
  • 1 large onion (peeled and finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon ginger (peeled and minced)
  • 1 apple (peeled, cored and minced)
  • 3 tablespoons all-purpose flour
  • 2 large carrots (peeled and roughly chopped on the bias)
  • 1 large potato (peeled and roughly chopped)
  • 1 teaspoon garam masala
  • 4 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 1 1//2 tablespoons granulated sugar
  • 2 tablespoons soy sauce
  • 4 cups water

INSTRUCTIONS

  1. In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
  2. Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
  3. Add garlic, ginger and apple and cook for 2 minutes.
  4. Add flour and stir for 1 minute.
  5. Add carrots, potatoes, garam masala and curry powder and stir well.
  6. Add tomato paste, stir well and slowly add red wine and bring to a boil.
  7. Add sugar, soy sauce and water, stir and bring to a boil again.
  8. Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
  9. Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
  10. Season with salt and pepper and serve with rice.

For more detail : bit.ly/2Dnr5Hi

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