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Japanese Curry Rice Recipe Singapore

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Japanese curry rice Recipe Japanese curry, Japanese curry rice, Curry rice
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Description

Japanese curry rice is a popular dish in Japan and around the world. It is a comforting and satisfying dish that consists of a thick curry sauce served over a bed of fluffy white rice. The curry is made with a blend of spices, vegetables, and meat, and is commonly served with pickles and a side salad.

Prep Time

The prep time for this Japanese curry rice recipe is about 20 minutes.

Cook Time

The cook time for this Japanese curry rice recipe is about 1 hour.

Ingredients

  • 1 lb. boneless chicken thighs, cut into chunks
  • 1 tbsp. vegetable oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 3 cups water
  • 1 box Japanese curry roux
  • 4 cups cooked white rice

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cup

Method

  1. Heat the oil in a large pot over medium heat.
  2. Add the chicken and cook until browned on all sides, about 5 minutes.
  3. Add the onion, carrots, and potatoes and cook until the onion is translucent, about 5 minutes.
  4. Add the water and bring to a boil.
  5. Reduce the heat and simmer for 30 minutes.
  6. Break up the curry roux and add it to the pot.
  7. Stir until the roux is completely melted and the curry sauce is thickened, about 10 minutes.
  8. Remove from heat and let cool for 5 minutes.
  9. Serve the curry over the cooked white rice.

Notes

Japanese curry rice is a versatile dish that can be made with a variety of meats and vegetables. This recipe can be adapted to use beef, pork, or tofu instead of chicken. Vegetables such as bell peppers, mushrooms, and eggplant can also be added to the curry.

Nutrition Info

This Japanese curry rice recipe serves 4 people. Each serving contains approximately:
Calories: 550
Fat: 14g
Carbohydrates: 86g
Fiber: 7g
Protein: 22g

Recipe Tips

To make this Japanese curry rice recipe even more authentic, serve it with pickled vegetables and a side salad. You can also top the curry with a soft-boiled egg or sprinkle it with chopped scallions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.

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