date: 2020-08-28T13:36:23.193Z image: https://img-global.cpcdn.com/recipes/d23f548652d3eca1/751x532cq70/the-best-japanese-curry-rice-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/d23f548652d3eca1/751x532cq70/the-best-japanese-curry-rice-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/d23f548652d3eca1/751x532cq70/the-best-japanese-curry-rice-recipe-main-photo.jpg author: Aiden Murray ratingvalue: 4.3 reviewcount: 13243 recipeingredient: - "1/2 box Vermont Curry medium hot" - "1/2 box Java Curry medium hot" - "3-4 Potatoes" - "2-3 Carrots" - "1 Onion" - "500 g (17.63 oz) Beef shredded or thinly sliced" - "2 Bay leaves" - "2 tbsp Oil" - "1250 ml (42.26 fl oz) Water" - "6 portions Cooked rice" - "to taste Fukushinzuke pickles" recipeinstructions: - "There is a wide variety of Japanese curry base! Vermont has mild/med hot/hot. Java has mild/med hot/hot/spicy. Find your favorite curry base combination!" - "You can get English label packages in the US! If you have access to Jungle Jim's in Cincinnati, OH, you'll find them in the Japanese section. Fukushinzuke pickles are stored near the tofu too!" - "Peel the potatoes, carrots, and onions. Cut those and the beef into bite size pieces. *It will be better to cut the potatoes bigger since they tend to become smaller as it stews." - "Soak potatoes in water for 10 mins to remove scum." - "Stir-fry vegetables with oil." - "Add beef and stir-fry again." - "Add water little by little and stir gently." - "Put in the bay leaves. They have an effect to reduce the meat smell." - "Place a paper kitchen towel on top to absorb any scum." - "Put on the lid and stew with low heat for 30 mins." - "Stop the heat. Add 1/2 box of Vermont Curry & 1/2 box of Java Curry and melt them well." - "Stew again with low heat for 30 mins. *Stir occasionally to prevent burning. Remove the bay leaves after well stewed." - "To soak the curry flavor well to all ingredients and make it richer, cool it down and then put in the refrigerator over night. *Do not leave at room temperature over night. Curry can easily get bad. Make sure to keep in the refrigerator!" - "Or... If you want to eat right away on the day you cooked, cool down once and then heat again. "Stew → cool down & rest → stew" is the best method to make this curry richer. But, I would say 2nd day curry is much better!" - "To cool it down quickly, soak the pan in a bigger pan with cold water. Change the water several times as it becomes warm." - "Heat the curry to serve. Put rice in a bowl, pour curry, add Fukushinzuke pickles and done!" categories: - Recipe tags: - the - best - japanese katakunci: the best japanese nutrition: 137 calories recipecuisine: American preptime: "PT32M" cooktime: "PT58M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, the best japanese curry rice. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. The Best Japanese Curry Rice is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. The Best Japanese Curry Rice is something that I've loved my whole life. They're nice and they look wonderful. To begin with this particular recipe, we have to prepare a few ingredients. You can cook the best japanese curry rice using 11 ingredients and 16 steps. Here is how you can achieve it. ##### The ingredients needed to make The Best Japanese Curry Rice: 1. Get 1/2 box Vermont Curry *medium hot 1. Prepare 1/2 box Java Curry *medium hot 1. Take 3-4 Potatoes 1. Take 2-3 Carrots 1. Take 1 Onion 1. Prepare 500 g (17.63 oz) Beef *shredded or thinly sliced 1. Take 2 Bay leaves 1. Take 2 tbsp Oil 1. Make ready 1250 ml (42.26 fl oz) Water 1. Get 6 portions Cooked rice 1. Get to taste Fukushinzuke pickles ##### Instructions to make The Best Japanese Curry Rice: 1. There is a wide variety of Japanese curry base! Vermont has mild/med hot/hot. Java has mild/med hot/hot/spicy. Find your favorite curry base combination! 1. You can get English label packages in the US! If you have access to Jungle Jim's in Cincinnati, OH, you'll find them in the Japanese section. Fukushinzuke pickles are stored near the tofu too! 1. Peel the potatoes, carrots, and onions. Cut those and the beef into bite size pieces. *It will be better to cut the potatoes bigger since they tend to become smaller as it stews. 1. Soak potatoes in water for 10 mins to remove scum. 1. Stir-fry vegetables with oil. 1. Add beef and stir-fry again. 1. Add water little by little and stir gently. 1. Put in the bay leaves. They have an effect to reduce the meat smell. 1. Place a paper kitchen towel on top to absorb any scum. 1. Put on the lid and stew with low heat for 30 mins. 1. Stop the heat. Add 1/2 box of Vermont Curry & 1/2 box of Java Curry and melt them well. 1. Stew again with low heat for 30 mins. *Stir occasionally to prevent burning. Remove the bay leaves after well stewed. 1. To soak the curry flavor well to all ingredients and make it richer, cool it down and then put in the refrigerator over night. *Do not leave at room temperature over night. Curry can easily get bad. Make sure to keep in the refrigerator! 1. Or... If you want to eat right away on the day you cooked, cool down once and then heat again. "Stew → cool down & rest → stew" is the best method to make this curry richer. But, I would say 2nd day curry is much better! 1. To cool it down quickly, soak the pan in a bigger pan with cold water. Change the water several times as it becomes warm. 1. Heat the curry to serve. Put rice in a bowl, pour curry, add Fukushinzuke pickles and done! So that is going to wrap it up for this special food the best japanese curry rice recipe. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!