Secrets to a yummy japanese curry rice

|Secrets to a yummy japanese curry rice|

Japanese curry rice is probably one of the easiest dish to make for a simple dinner, but to make a good and yummy japanese curry rice dish, there are two secrets to it.

Or three.

First i never really like to follow their instructions, because whenever i follow instructions strictly, it fails. (haha)

Second is tomatoes and third is chicken stock.

I took a Chinese cooking approach to start this, first on one side of the stove, i boil the chicken stock, at the same time i heat up the sliced onions and chopped carrots a bit, add mirin and curry block while it simmers. as soon as the chicken stock brings to a boil, i pour it right into the simmering veggies and curry to heat up and enhance the fragrance and taste of the curry, then i switch it to medium heat and add the cut-half tomatoes (with the skin facing up) and turn it down to low heat, close the lid and let it steam for about ten minutes.

When the tomatoes skin peels off from the steam, remove it with tongs or chopstick so that the tomatoes can completely cooked with the curry and also avoid the too chewable tomato skin in the curry sauce.

Please note that avoid adding too much tomatoes, because when tomatoes are cooked together with its seeds, it becomes watery and same as onions too!  They will both bring too much moisture to the curry, therefore always add by little.

As for reference I usually use half tomato and half can of chicken stock for one block of japanese curry. however I must stress that I hate to follow instructions and portions strictly, because there are so many factors that can affect the taste, like size and weight of the ingredients, no carrots or onions weigh the same!

So the trick is always add little by little, and judge by tasting!

After this simple Japanese curry sauce is made, you can then add the Asian thinly sliced hotpot beef or pork to cook and bring to a boil for a simple delicious Japanese curry dish!

 

|日式咖喱飯秘訣|

其實要煮好日式咖喱飯,我就嘗試過多種不同方法,最後發現其實加入2種簡單秘密材料就可以將味道昇華。

秘密就在於………….. 蕃茄和雞湯!

平時煮日式咖喱的時候一般都會先利用另一個煲來煮滾雞湯,然後另一邊廂就將蔬菜如洋蔥和蘿蔔等先爆一爆香,然後下味淋用中火再下咖喱磚煮溶,然後當雞湯滾的時候就將雞湯加入正在熱鍋裏炒香的蔬菜和咖喱中。

這樣煮滾的雞湯就會跟炒香的咖喱再升溫而提升香味,之後就會將預先切半的蕃茄平面放在咖喱上(皮向上),轉小火然後蓋好;大約10分鐘左右開蓋看看,將因為蒸氣而開始脫落的蕃茄皮用筷子夾走,接著一直用慢火煮溶蕃茄,這樣就可以避免咬不開的蕃茄皮留在咖喱裡影響口感。

這樣有點兒加入了中式煮法不需要再加任何醬料或者調味,因為雞湯本身夠濃味,再加上蕃茄就更加讓汁液原汁原味。

不過要注意,加蕃茄要適量,因為蕃茄籽經過烹調後會出水,太多蕃茄就會讓咖喱變稀,而且烹調過後的洋蔥同樣都會製造水分啊!份量方面視乎不同喜好,一般煮一磚咖喱會加入半個蕃茄和半罐雞湯。

我其實一向都不喜歡依照硬性份量,認為煮任何料理,份量最好都是由少量加起,這樣就可以隨喜好而控制。因為可以影響味道的條件太多,例如材料的大小和重量,所以調味方面一定要視乎情況和按照試味後決定。

最後,只要將咖喱原汁煮好,然後就可以加入火鍋用的牛肉或者豬肉薄片煮熟就可以煮出簡單美味的日式咖喱牛肉/豬肉飯。

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