Gourmet

Curry and Rice – Healthy Japanese Home Cooking

vol.14 see all recipes

I’ve put together a series of tasty recipes for healthy Japanese dishes that are simple to make, wherever in the world you might be. I hope you’ll enjoy mastering Japanese home cooking while learning how to use ingredients that are good for health and beauty.

It’s Healthy, Yet Tastes Amazing: Curry and Rice from Scratch



Curry and RiceWhen you’re really hungry, there’s nothing better than a hearty bowl of curry on white rice. Japanese people hold this home-cooked dish in such great affection that it has been hailed as the world’s most popular comfort food.

Supermarkets sell a wide variety of curry roux: spices, seasonings, and fat solidified into blocks that you just simmer with vegetables and meat to make a tasty meal.

curry rouxThese make a great souvenir of any trip to Japan, but this week I’d like to show you how to make curry and rice from scratch, without using a pre-processed roux. Taking the time to sauté the vegetables lifts this dish into another dimension entirely. You’ll be amazed by how tasty this is.

Ingredients (Serves 4)



Ingredients・Chicken thigh…600g
・Onion…1
・Celery…1 stick
・Carrot…1
・Garlic…1 clove
・Ginger…About 3cm
・Apple…1
・Flour…4 tablespoons
・Cooking oil…2 tablespoons
・Curry powder…3 tablespoons
・Japanese Worcestershire-style sauce…1 tablespoon

Method



1. Finely chop the ginger, garlic, onion, celery (remove the leaves first), and apple (peeled), Grate the carrot.

Method12. Heat a large saucepan, pour in the oil, and brown the meat. Once the chicken is a nice golden-brown on the outside remove it from the pan, leaving the oil inside.

Method23. Sauté the garlic and ginger. Add the onion and sauté until it’s a golden color.

Method34. Add the celery and apple and sauté for 5 minutes, then add the carrot, chicken, and curry powder and sauté on a low heat. Once all of the ingredients are the color of the curry powder, turn the heat off, add the flour, and mix well.

Method4Method45. Add the hot water, bouillon cube, salt and pepper, and simmer for 20 minutes, allowing the sautéed ingredients to dissolve. The ingredients at the bottom of the pan can burn easily, so don’t forget to stir the curry from time to time. Finally, add the soy sauce and Japanese Worcestershire sauce and simmer for 10 minutes.

Method56. Pile the cooked rice into bowls and top with curry to serve. Fukujinzuke pickles, rakkyo (pickled shallots), and dill pickles make great accompaniments to this dish.

Curry and RiceFukujinzuke pickles, rakkyoBy SUGI AKATSUKI see all recipes

Profile:SUGI AKATSUKI
Graduate of the University of Tokyo. Researches culinary culture and foods that promote longevity and beauty. Studied basic medical science and life science at university. After studying organic food and Kushi macrobiotics, she began to conduct culinary research independently. Her motto is “simple ways to stay beautiful.” Her specialty is healthy dishes ideal for the busy woman of today. She also teaches yoga and has a popular blog(http://saqai.com/).

スギアカツキ
食文化研究家、長寿美容食研究家。東京大学農学部卒業後、同大学院医学系研究科に進学。基礎医学、栄養学、発酵学、微生物学などを学ぶ。現在、世界中の食文化を研究しながら、各メディアで活躍している。女子SPA!連載から生まれた海外向け電子書籍『Healthy Japanese Home Cooking』(英語版)好評発売中。Instagram:@sugiakatsuki/Twitter:@akatsukinohana




あなたにおすすめ