Japanese Curry Rice


A few nights ago, I attempted with my partner a dish which I found online “Serious Eats” by Aya Tanaka, who posted online a video of Marc Matsumoto’s verison of Japanese Curry Rice.

First time in preparing a legit meal! I chose this because a few days before hand, I ate the most superb curry in Penrith (forgot the store name), and decided I’ve got to practice how to make one so I don’t have to travel too far to get some.

Here are some outtakes:

photo 1

photo 2

photo 3

I know I didn’t present it “Master Chef” style, because honestly the taste was all it mattered during that time… the taste was so prominent that until now I can recall the flavors vividly.

The prep time was less than 10 mins and the cooking time, from what I can remember was about 2 hours. You preety much had to make your own roux (very simple) and then start adding all the other main ingredients and boil it all together.

Here is the link if you’d like to try the recipe yourself:

http://www.seriouseats.com/recipes/2010/06/how-to-make-japanese-curry-rice-from-scratch-recipe.html

I think it was a great choice for homely comfort food, not too complicated and to buy those ingredients was low-mid price range. The best thing as well was that it allows you to be flexible with the ingredients you want to put in, my partner wanted mince instead of chicken, which was no hassle at all.

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