Japanese Curry Rice

Japanese Curry Rice

Introduction:

"Speaking of curry, it has become an indispensable main force in my exploration of delicious food! When I was at school, I used to buy the curry of Haoshi brand from 1 to 5 on the Internet, and I made vegetable curry noodles, egg curry noodles, fish curry noodles, curry noodles and all kinds of curry rice (why can't I get tired of it? I wonder, too. ）Perhaps no food like curry can bring such a rich sense of hierarchy to the taste buds. It's smooth and fragrant, with a touch of sweetness, and the stimulation that can't be ignored. How can people not love it? Make a curry full of love for those who love you and those you love

Production steps:

Step 1: prepare raw materials, dice potatoes, carrots, onions and chicken, and chop garlic and ginger.

Step 2: heat the pan over high fire, add oil and saute garlic and ginger.

Step 3: stir fry the onion in a small saucepan

Step 4: stir fry the chicken in the pan until it changes color.

Step 5: put potatoes and diced carrots into the pot and stir fry for a while.

Step 6: add the right amount of boiling water, can about no more than ingredients. Bring to a boil and turn to medium heat for 10 minutes.

Step 7: turn off the heat, add the curry cubes. After all the curry cubes have completely melted, turn down the heat and continue to cook for 5 minutes.

Step 8: boil until the soup is thick, then out of the pot.

Step 9: put the rice in the bowl, put it on the plate and pour it with curry.

Materials required:

Chicken breast: 150g

Cooked rice: a bowl

Potatoes: 2

Carrot: 1

Onion: 1

Garlic: right amount

Ginger: right amount

Curry: 4 small pieces

Note: in addition to India and its neighboring countries, Japan is also a country that loves curry. Take a look at all kinds of curry powder and block curry on the supermarket shelves. Most of the outer packages are marked with Japanese flavor, which almost makes people mistakenly think that Japan is the birthplace of curry. In fact, although Japan and India are located in Asia, the curry that Japanese eat was introduced from Europe in the Meiji Restoration period. It seems that no matter what is introduced to Japan, it will be transformed into a more delicate, delicate and gentle thing, which is skillfully integrated with its local culture. After curry spread to Japan, it also got new development. Japanese curry is generally not too spicy, because of the addition of concentrated puree, so the sweetness is heavier. Although Japanese curry is also called European style curry, it was actually invented by the Japanese. The reason why it is called European style curry is that its thickener is Roux, which is commonly used in French cuisine. It is mostly used to make thick soup, and its spices are mostly South Indian style. Although European style curry is more concentrated and mellow, compared with similar Indian cuisine, it still has less spicy flavor. Curry can not only be eaten with rice, but also can be used as the soup base of noodles such as Ramen and Wudong noodles (うどん), which is quite different from curry in other places. There is a soup curry in the Sapporo area of Hokkaido. Curry came to the hands of the Japanese, the emergence of large-scale production of curry powder and curry block. Although it is no longer as varied and free as the homemade curry in India, it is more convenient and time-saving. You don't have to go to a restaurant. You don't have to learn cooking skills and buy materials. Just heat it up a little and pour it on the rice. As a result, curry has become a delicacy that ordinary people can enjoy at any time.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Curry