Just because I’m watching waaaay too much animé, I’ve decided to cook a Japanese Curry to satisfy my cravings. Good news is that the taste is commendable considering it’s my 1st time to cook this and as usual full of “estimation-mode” (So lazy to read instructions when it comes to viand style of cooking.). Bad news is that my so called diet has been cancelled another day! (^o^)v
So I went to the market to buy some ingredients. Luckily, I was able to buy them all including the curry roux (instant form) which is the basic ingredient.
Note: Before we begin I would like to emphasize that I am not a chef by profession nor have any professional culinary experience or whatsoever. I’m just a simple food lover who loves to cook in my own kitchen. I also believe in estimation whenever I cook some viands. I’m kinda lazy on reading instructions or if ever I have read it sometimes I tend to have this “intuition” in cooking that I use most of the time. So if any of you who reads this recipe and is a professional, pardon some of my instructions whether it’s the way I slice, choose an ingredient (personal preference) or the way I explain it (though I’ll try to use a culinary language as much as I can). On the other hand, I am open to any suggestions and clarifications, that will also help me grow. Thank you. (^_~)v
Below are the procedures and the basic ingredients that I have used.
- Onions (I used white onions)
- Meat (of your choice but I have used pork.)
- Curry Roux
After gathering all the ingredients (washing the veggies, etc.) and materials that are needed we can now start. (^_^)
1.) Peel all the carrots and potatoes using a peeler (or manually, just like what I did. Unfortunately, I misplaced our peeler.) and then chop them into bite-sized cubes.
*For the carrots don’t forget to cut off both edges.
2.) Also slice the onion. Don’t forget to cut off the edges of the onion in the same manner as with the carrots.
*Whenever I’m cooking different viands that has onions on it, I usually minced it whenever I’m using red onions so as to not feel it later when it gets in my mouth but for this recipe I cut it horizontally because I’m using white onions.
After chopping the veggies, set it aside. In my case I covered it with a plastic cover and placed it in the fridge.
3.) Next chop your meat of choice into bite-sized pieces. In my case I used pork because I can easily remove the fatty area and it’s faster to cook it compared to beef.
*I was planning to simmer the pork before sautéing it but I was so hungry I couldn’t afford to simmer it my effort in waiting will be doubled but for the beef I guess it’s much better to simmer it if you can’t cut it thinly, just like me, to make the meat more softer (still it depends on your preference). (^_~)v
4.) Now heat the pot and put a little amount of oil on it then spread the oil all over the pot.
*We usually use olive oil or canola oil in our home but for this recipe I used a small amount of canola oil. Other kinds of oil may be used but I’m not quite sure what oil is best to use when cooking Japanese Curry (golly, I only realized this matter now). Anyway, if any of you have suggestions don’t hesitate to comment. (^_~)v
5.) Add the meat (of your choice) and sauté it until it’s brown/slightly cooked.
*I also covered the pot a little bit around 1-2mins. Just make it sure not to burn one side of the meat.
6.) After which you add the Onions, Potatoes and Carrots.
7.) Then add half the amount of water you are going to use for your curry. (By this time I only used about 300cc of water.)
*I’m using only half of the Golden Curry roux (S&B), so I estimated about 700-750cc of water to put all in all.
8.) Close the pot and let it simmer for about 5-7minutes (my own estimation).
9.) After simmering add on the curry roux. For this recipe I used the Golden Curry brand by S&B.
*In the right lower portion of the box you can see the numbers from 1-5. I can’t read Japanese (Nihonggo) but because of the word HOT just beside the number 5 we can tell that it refers to the spiciness of the curry roux. I love spicy food but unfortunately this was the only curry roux available in the market. Spicy lover or not, the good news is that everyone can still enjoy this curry roux mix. (^_^)
10.) Before opening the seal bend the curry roux container crosswise to break it into small cubes. So you can spread it evenly in the pot and estimate the desired viscosity of your curry.
11.) Place the cubes in the pot and stir it properly to spread and mix it well. Continue stirring until it’s all melted.
*For those who are a lover of estimation I suggest to gradually increase the amount of water in the pot to achieve your desired viscosity for your curry. I really want my curry to look like in the anime, so I have decided after putting 300cc to add about another 300cc then 125cc.
*I also closed the pot and let it simmer for about 5-6mins but continue to monitor the curry to avoid overcooking the veggies or to under cook the meat and veggies.
Fortunately, for my first ever curry I’m glad I was able to cook it well. Beginner’s luck? Well hopefully not! LOLS! (^o^)
voilà! and Itadakimasu!
Bon appétit tout le monde! Je présente mon curry japonais. C’est délicieux. (^_^)y
Next time I think I’ll use beef although pork is my favourite meat but the quality of the curry roux’s taste will blend well with beef or tofu. Still whatever meat you used it’s still delicious.
Disclaimer: All photos used in this blog are mine except for the 1st photo (anime collage) which has been searched via google, all rights reserved.