Easiest Way to Make Homemade Japanese-Style Curry Rice Bowl Simple Version
Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, How to Make Ultimate Japanese-Style Curry Rice Bowl Simple Version. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese-Style Curry Rice Bowl Simple Version, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Curry Rice Bowl Simple Version delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese-Style Curry Rice Bowl Simple Version is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Japanese-Style Curry Rice Bowl Simple Version using 7 ingredients and 6 steps. Here is how you can achieve it.
I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.
Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI
Ingredients and spices that need to be Prepare to make Japanese-Style Curry Rice Bowl Simple Version:
- 150 grams Belly meat (pork or beef)
- 4 7 cm square slices Aburaage
- 1 Green onions for garnish
- 500 ml Dashi stock
- 40 grams Japanese curry roux
- 1 dash Sake
- 1 Katakuriko slurry
Instructions to make Japanese-Style Curry Rice Bowl Simple Version
- Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips.
- Heat a pot on medium, lightly coat with cooking oil, and sauté the meat. Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and sauté until they wilt.
- Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum.
- Turn off the heat, add the curry roux, and dissolve.
- Reduce to a low or medium heat, and add the green onions. Thicken with water dissolved katakuriko if you like.
- Pour over rice, scatter with the diagonally-sliced green onions, and it is done. Feel free to season with shichimi spice if you like.
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