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.
When 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. These 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.
It’s Healthy, Yet Tastes Amazing: Curry and Rice from Scratch
・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
Ingredients (Serves 4)
1. Finely chop the ginger, garlic, onion, celery (remove the leaves first), and apple (peeled), Grate the carrot. 2. 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. 3. Sauté the garlic and ginger. Add the onion and sauté until it’s a golden color. 4. 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. 5. 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. 6. 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. By 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/）.