Curry rice from scratch

Japanese Curry rice from scratch

When I was back in Singapore last year, I had a conversation with D and E and was telling them that I would experiment with making Japanese curry rice from scratch and if I was successful, I would post it and inform them.


Sorry ladies that it has taken so long for me to try it out. But as the saying goes -"better late than never" right?


I tried making it using the roux method and it did work and Pat liked it, so it must be a success then!


Ingredients:
(For roux)
50 gms butter
2 tbsp plain flour
chicken or beef stock
Meat curry powder


1 onion (sliced)
button mushrooms (sliced)
beef or chicken (sliced or cubed - your preference)
Boil beef before hand to tenderize it
Carrot - big cubes
potatoes - big cubes
Fukushinsuke (pickles to go with Japanese curry)


Method:
1. Melt butter in saucepan, add sliced onions.Fry till translucent.
2. Using a wire whisk, stir the butter-flour mixture until it bubbles. This is called a roux.
3.Cook and stir the roux for 1-2 minutes. This gets rid of the raw flour taste and allows the starch granules in the flour to accept the liquid.
4. Add in your desired amount of curry powder and stir until well mixed.
5. Add in your stock and whisk well.
6. Add in your potatoes, carrots and beef and simmer till beef is tender. Lastly if you are using mushrooms, add in the mushrooms.
7. If the curry gets a bit thick, add in a bit more stock or water or even milk.
8. Serve with Japanese rice and fukushinsuke on the side.