Japanese Curry, cook at home

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Let’s move on to the famous menu that many people like. “Japanese Curry (カレー)” is a dish of curry with rice that is mild and not very spicy in Japanese style. Despite the name curry, curry is characterized by a thick sauce, meat and vegetables that are stewed until tender, that almost melts in your mouth. The taste is intense and the aroma differs depending on the ingredients used. And another fun thing about eating curry is the hidden flavor that Japanese people pay special attention to. Therefore, eating curry rice each time is not a full meal and it’s over. But we have to eat slowly, absorb the taste and find out what the hidden taste that we can feel comes from. It is considered the charm of almost all kinds of Japanese food.

Japanese curry ingredients

  • pork
  • carrot
  • potato
  • onion
  • garlic
  • ginger
  • salt
  • black pepper
  • bay leaf
  • Curry Cubes
  • chocolate
  • honey
  • plain water
  • vegetable oil

How to make

The first step is to wash all raw materials thoroughly. Then cut the pork into bite-sized pieces. Peel and slice the onion thinly or dice it. Followed by peeling and cutting the carrots and potatoes into bite-sized pieces. The ginger and garlic are finely chopped. Just use one or two petals is enough, not a lot. Set the pot on the stove. Turn on medium heat and put a little oil in it. Wait until the oil is hot, then add ginger, garlic and onion and sauté until fragrant and well cooked. Then put the remaining meat and vegetables down. Add to taste with a little salt and pepper. Stir-fry until pork and vegetables are soft and tender.

The ingredients in the pork are cooked well and add enough water to flood it. Put one bay leaf in it. Continue to boil until the pork is tender and tender. Wait to scoop out the bubbles too. then turn off the stove Wait until the water disappears and then put the curry cubes in it. Stir the curry cubes to dissolve into the broth well. Add a little honey and chocolate. Taste as you like. Then turn on the stove again. Use medium-low heat and continue to simmer until the soup is thick and sticky as desired. (Or if anyone wants convenience, use it as slow cooker You can go as well.) Then turn off the stove and pour over the rice ready to eat.