Japanese Curry Rice (日式咖喱饭)

 

The Japanese Curry Rice

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The journey begins with

Sourcing for Japanese Curry Sauce in supermarket. 

Still looking and choosing

Finally, decided on this one. Get the HOT one.

My boys no longer reject spicy food.

Going to cook in the coming week when my eldest is done with his wisdom tooth recuperating process. He loves Japanese food. After his wisdom tooth extraction, he said he will only take porridge continuously for 4-5 days. That means I have to wait to cook this dish.

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An explanatory video on how to cook an all-time favorite Japanese Curry Rice.

The Chef @ Work cooking the Japanese Curry Rice

Step 1: Prepare Japanese Curry Rice ingredients beforehand, ie. Japanese Curry Sauce Mix Pack, carrots, potatoes, chicken meat or pork, small onions, large onions (optional), garlic.

Step 2: Prepare cooked white rice

Step 3: Prepare 1 apple and some honey. In my case, my home run out of honey. I have some leftover maple syrup from McDonald's, so I decided to use maple syrup as substitute of the actual honey.

Step 4: Use a cheese grater to grate the apple for Japanese curry cooking.

Step 5: Grate the apple and store in the fridge first.

Step 6: Prepare the Japanese curry sauce mix cubes.

Step 7: Look like chocolate bar. Break the curry sauce mix bar up into smaller 6 cube bars.

Step 8: Place the smaller 6 cube bars in a plate for use later in cooking.

Step 9: Gather the chopped garlic, chopped small onions, cooking oil near the stove. Put a big pot over the stove medium heat fire to start cooking.

Step 10: Pour some cooking oil in the dry pot to heat up the oil. Sprinkle a dash of table salt in the boiling oil.

Step 11: Stir fry the chopped garlic in the pot with oil and salt till fragrant.

Step 12: Stir fry the add-on chopped small onion in the pot with the garlic till fragrant.

Step 13: Stir fry the the chicken slices in the pot with the garlic, small onions till fragrant.

Step 14: Continue to stir fry the the chicken slices in the pot till cooked.

Step 15: Cover the pot to simmer with trapped heat to continue cooking the chicken meat.

Step 16: Almost 90% cooked for the chicken meat.

Step 17: Take out the cooked chicken meat and place in a bowl for later use. You can continue to cook the remaining uncooked area of the meat together in the curry sauce later.

Step 18: Clean the oily, stained pot residue in running tap water. Reheat the pot over the stove with clean cooking oil.

Step 19: Gather all other remaining cooking ingredients near the stove, ready to be used, ie. chopped carrots chunks, potato chunks, cooked chicken meat, remaining chopped garlic and small onions.

Step 20: Add in a dash of salt into the heat-up cooking oil.

Step 21: Mix salt and cooking oil a bit.

Step 22: With the sizzling hot pot, put in all the chopped garlic to continue to stir fry. 

Step 23: Stir fry the chopped small onions as well.

Step 24: Stir fry the chopped small onions  and garlic till fragrant.

Step 25: Stir fry the carrot chunks in the pot.

Step 26: Stir fry the potato chunks in the pot.

Step 27: Mix a little tap water and soya sauce solution. Use Worchester sauce, if you have. It's said to have better flavour in taste that blend well with the Japanese curry sauce.

Step 28: Use eye-ball judgement. You don't need to use up all the soya sauce solution in case the color becomes too dark.

Step 29: Mix the pot vegetable ingredients together with the soya sauce.

Step 30: Solution color is too dark. I decide to add plain tap water to dilute the dark soya sauce solution.

Step 31: Cover the whole pot of ingredients just slightly above the vegetables level in the pot. Not too much water to become soup.

Step 32: Put the grated apple into the mix in the pot while it is boiling slowly to simmer.

Step 33: Add in the honey to the mix. In my case, it is the maple syrup.

Step 34: Use a ladle or scoop to mix well all ingredients with the honey and grated apple you've just added in.

Step 35: Cover the pot with the ingredients to simmer slowly over medium high heat, then turn to medium heat to cook slowly.

Step 36: Mix well the ingredients while the simmering process is going on over the heated stove.

Step 37: Pour the chicken meat into the pot to continue cooking.

Step 38: Pour the Japanese curry sauce mix chunks into the pot to continue cooking with the ingredients.

Step 39: Stir and mix well the ingredients in the pot one more time. Continue to cover to simmer further.

Step 40: Put over the stove to continue cooking for another 15-20 minutes. Medium heat to small medium heat.

Step 41: Cover to simmer for better flavor.

Step 42: When the cooked sauce thicken to this level. Turn off the stove fire. Ready to serve with cooked white rice.

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