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Japanese Curry Rice

chikin curry !

How to cook Curry rice
Japanese curry is one of the most popular dish in Japan. It is a home meal for everyone. It is rice topped by mixed ingredients and specific meats.
Here are some of the ingredients of making curry rice:
• 500grms meat (beef, chicken )
• 3 medium size onion
• 2/3 medium size Russell potato (500g)
• 1 medium size carrot (200g)
• 2 cloves of garlic
• 3cm ginger root
• 3cm ginger root
• 1 litre water (gyusuji boil water and fresh water)
• 1 box of Japanese curry roux
• 2-3 chicken soup cubes (optional)
How to cooked:
• Boil the meat for 5 minutes and discard the scum. Wash under running water, then transfer to a pressure cooker with green onion, few pieces of the skin of Ginger root, 1/4 cup of sake or white wine, and water to just cover. These ingredients remove any unpleasant smells. Put the lid on and set the weight. Turn on the heat to medium and cooked for 10 minutes. Adjust the time if you don’t have pressure cooker. Cooked into medium low heat for 2 hours or until it’s doll tender. Leave until the pressure is released. Chill the skim off the excess fat.
• Discard the green onions and ginger skin. Cut it into pieces and reserve a the boiled water. While cooking the Gyusuji, prepare the caramelized onions for 10 minutes.
• Prepare the vegetables. Peel and cut the carrots and Potatoes. Mince the garlic and ginger root. Put everything in the caramelized onions. Add Gyusuji boiled water and fresh water and cooked until vegetables are tender for 15 to 20 minutes.
• Turn off the heat and add the roux. The amount of curry roux is on the package. Put the lid on and let it softened for five to six minutes. (Mix 2 kind of box curry to make tastier curry).
• Turn of the heat and stir to dissolve. Simmer for about 10 minutes or until thicken evenly and it’s done. Cool and reheat before you eat.
• Ladle curry over steamed rice. You can add pickled vegetables and soft boiled egg. Its all up to your taste.
Curry will only last for two weeks in a fridge.

カレー

カレー

 

 

Ang Curry Rice ang pinaka sikat nga pag kaon sa mga Hapon.

Ang luto nga Kan-on  ga butangan ug toppings sa ibabaw ug carrot, unions ug karni sama sa manok or beef, depindi sa imong gusto na karne i butang.

lamian ug halang ang lasa sa pag kaon nga makapa baskog sa imong nag luya nga kalawasaan gikan sa tibook adlaw nga pag trabaho, kung mukaon ka ini.

 

Curry gi paila adtong panahon sa Meiji Era sa japan sa usa ka studyante nga nag eskwela  didto sa netherland ug iyang g published ang libro sa nasod.

Ug nahimo ang Putahig sikat sa  tibook Japan. Ug karon daghan nang mga tindahan nga nag baligya ug CURRY RICE sa nasod sa japan.

 

Ang curry e luto sa kalha ug inig serve pwede nang ikaw ang mag sagol sa mga ingredients niini. Ma enjoy nimo ang kalami sa pag kaon aside ani ma sustancya pa jud ug barato ra.

 

 

 

kung i like nimo ug i share. Soon maka kaon nkag Curry Rice 🙂

 

 

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