This Quick Japanese Curry recipe from scratch comes together in about 30 minutes thanks to some time saving kitchen hacks. If you have the time, my 3 hour original recipe still makes the best Japanese curry, but considering this takes less than a fifth of the time to make, it’s mind-blowingly good.
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INDEX:
0:00 Intro
0:51 Ingredients
1:47 Curry Sauce Mix
2:12 Vegetable Preparation
3:10 Fast Curry Base
4:44 How to Cook Japanese Curry
7:16 Plating Japanese Curry
INGREDIENTS:
1 1/2 cups vegetable stock
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon honey
1 teaspoon cocoa powder
1/4 teaspoon salt
340 grams potatoes (4 small potatoes, cut into 1/2-inch piece)
180 grams carrots (1 large carrot, cut into 1/3-inch pieces)
200 grams onion (~1 medium onion, grated)
120 grams carrot (1 small carrot, grated)
15 grams garlic (~2 large cloves, grated)
15 grams ginger (grated)
1/4 teaspoon baking soda
2 tablespoon vegetable oil
14 grams Japanese curry powder (~ 2 tablespoons) (this is a blend of spices and should not contain salt, sugar, thickeners, or any other flavor additives)
300 grams ground beef
75 grams peas
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Quick Japanese Curry Recipe From Scratch (手軽カレーライス)
Теги
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