I first discovered Japanese Curry thanks to one of my sisters a few years ago. She came back home from University for my birthday and cooked Japanese Curry with my mother. It was the first time I tasted it and I was speechless. It immediately became one of my favorite meals.
This recipe is a veggie one, but you can use chicken if you really want to. This batch of Curry lasted for 6+ portions.
-*Every recipe starts with clean hands and a clean kitchen*-
Ingredients:
For this recipe, you will need the following ingredients:
Rice
6 carrots
3 big + 1 small potatoes
1 golden curry box* (medium hot in this recipe)
1 big onion
Vegetarian/vegan émincé
Olive oil
Soy Sauce
Pepper
« Chicken » spice mix (spices -for- chicken, it doesn’t contain meat)
Paprika
Madras Curry
Curry
*You can easily find « golden curry » boxes in groceries that are focused on Asian products. I found it in a supermarket only once. It exists in different versions: mild, medium hot, hot & extra hot. My favorite is the medium hot: I find it perfectly balanced; not too spicy but still extremely flavourful.
Preparation:
-Emincé preparation
Cut you émincés in smaller pieces
Add a big table spoon of olive oil and 2 tablespoons of soy sauce (you may need to adapt quantities based on how much émincés you’re preparing)
Add pepper, « chicken » spice mix, paprika, madras curry and classic curry to your liking
Stir well
Keep in the fridge
-Preparing ingredients
Start by washing your potatoes if there is still soil
Peel your carrots and potatoes and then wash them with cold water
Cut your carrots in slices: the slices need to be thin enough for a perfect texture after cooking
You can cut the potatoes now or save it for when the carrots will be cooking
Chop your onions finely (don’t let your tears fall in the onion)
Let’s start cooking! :
-Curry cooking:
Heat a big cooking pot with enough olive oil to brown your onions
Add your onion and brown them
Add two table spoons of soy sauce
Add pepper, « chicken » spice mix, paprika, and both curry spices
Add your carrots and stir well
Pour some water to partially cover the carrots
Let your carrots cook for at least 15 minutes. You need to stir regularly and check the texture. You can go onto the next step when you can easily poke your carrots with a knife/toothpick
If not already done, cut your potatoes in cubes
When your carrots are ready, add your potatoes
You can now add water to cover all your vegetables
Let everything cook for another 15 minutes (at least). You can go onto the next step when the potatoes are perfectly cooked. You’ll be able to poke them easily.
You may need to add more water to counterbalance evaporation.
Cut your « golden curry » in thin pieces
Add it to your cooking pot and immediately stir
Stir until the curry is completely dissolved (Your curry now has a darker colour)
Let everything cook for 5 minutes and it’s ready!
-Rice & émincés cooking
You can start cooking your rice when your curry is almost ready
Cook your rice as you usually cook it/follow the package instructions
I like to let the rice cook 2 to 3 more minutes to make it more sticky
Grill your émincés with some olive oil for a few minutes on high fire
Pour a few tablespoons of your Japanese curry sauce for better texture and more flavour
Eat! :
Have a great meal! If you feel like it, you can also let your creativity speak and make a nice plate:
-Book recommendation:
I love cooking and I always loved Studio Ghibli Anime. Here’s a recipe book based from Studio Ghibli’s food:
« Les recettes des films du Studio Ghibli »
I also recommend watching Studio Ghibli movies! They are masterpieces ☆
-Mathieu
Yorumlar