Japanese Curry Rice cooked by Italian Foodtriber
A challenging but tasty experiment. Will I be able?
I like Japanese cuisine. Seriously, I love it. One of my favourite dishes is karē raisu (カ レ ー ラ イ ス) curry rice in English, "riso al curry" in Italian.
Today I want to try to cook it.
I approach this dish with humility, knowing that it is not part of my native culture, but of what I have always loved and studied. I hope to be able to. Be generous in judging me, please.
Japanese curry is commonly served in three variations: curry with rice, curry with udon (thick noodles) and karē-pan (a breaded and fried sandwich stuffed with curry).
Ingredients for the vegetarian variant
There are different types of curry, with various levels of spiciness, today I will use the spiciest one. I hope for the best!
Potatoes, carrots, onion and go!
THE RECIPE STEP BY STEP
INGREDIENTS for 2 person:
1 large onion
1 large or 2 small carrots
2 or 3 potatoes
4 Japanese curry cubes
Two tablespoons of olive oil
Rice (80gr for person)
White rice (or gohan ご 飯), can be eaten as an accompaniment to many recipes, or it can be eaten alone with a little soy sauce.
Well, I don't have a rice cooker so I prepare it the old way. First, rinse the rice under cold running water and change the water several times in succession.
At the beginning, the water will be very cloudy, the operation must be repeated several times, until the water becomes clear. Drain the rice and put it in the pot. Add the same amount of water (or slightly higher).
Put the lid on and place the pan on medium high heat. When it starts to boil, lower the heat to low and cook for about 10 minutes. When cooked, turn off the heat and let the rice rest for another 10 minutes. Remember, the lid must never be lifted during the entire cooking and resting time!
Cut the onion into slices that are not too thin. Peel the carrots and potatoes and cut them into coarse pieces. In a large saucepan, heat the oil and brown the onions for about ten minutes. Add carrots and potatoes, sauté for a few minutes.
Cover flush with water and bring to a boil. Cover and simmer by lowering the heat to low for about 40 minutes. Be careful to mix, because the vegetables must not be broken.
Cut the curry cubes with a knife and add them to the pot, stirring very gently: the broth will thicken immediately.
Let it simmer for another ten minutes depending on the desired density of the broth. Serve hot with white rice.
Well, it didn't turn out badly. Obviously what I eat at the Osaka restaurant is better, but it is cooked by "real" Japanese, so I accept it. By the way, this "hot" curry is really, really HOT!
Are there Japanese Foodrtiber friends online? Have I made a mess or is my curry dish passable?