Afternoon all,
so if you follow my instagram account (@emi.eats) you'll know this post is a little late - and if you're not following it, go and follow it now!
So I got in touch with my Japanese side this week and cooked up a traditional Japanese curry for dinner. Please note this recipe equates to approximately 10 portions - but you can freeze and defrost this easily - so as a student it's ideal for quick dinners in the future!!
Curry is super popular in Japan for people of all ages and can be served many ways - most popularly with rice (Karē raisu), or noodles (most commonly karē udon); you can also get curry filled bread (karē-pan).
Ingredients:
• 1 pack of Japanese curry stock - now available in most supermarkets in the UK,
• 2 carrots
• 4 small chicken breasts - any or even no meat can be used
• 2 small sweet potatoes - traditionally normal potatoes are used
• 1 onion
• 6 cups of water (American units)
• Vegetable oil
Method:
1) Dice up the veg and meat and cook in a large pan with some oil until the onions are golden and the chicken looks cooked through.
2) Add all the water, bringing the mixture to a boil, then turn down to a low heat, put on the lid and let the mixture simmer until the vegetables are cooked thoroughly.
3) Take the pot off the heat, break up the stock into pieces, add them to the mix and stir well until the stock has melted well.
4) Put the curry back on the hob for around 5 minutes, stirring constantly - then it is ready to serve!
(Note if you are serving with noodles, you may want to water down the mix more to make it more soupy, rather than thick like a curry - but it is completely up to preference)
So if you fancy trying something a little different, that is super cheap and easy, try some Japanese curry!
No comments:
Post a Comment