Pages: 1
I grew up with japanese cartoon. One of my favourite was "Born To Cook". It was about a young guy who really wanted to be a chef. He had a cooking battle like Iron Chef. As I remember he cooked Japanese Style Curry, which is looked good. Back then, I didn't know how to make it and I didn't know where I could find the curry sauce ready-to-use, because Japanese ingredients weren't popular yet.
The first time I made this I put pinneaple, but in this recipe I used tomato instead. I also have my own way to eat this, I served over the noodle.
Category:
Soups & Stews
Style:
Japanese
Servings:
4
Ingredients:
225 g boneless and skinless chicken/meat/seafood/tofu (whichever you desire or combine them)
2 tbsp oil for stir fry
2 -3 cubes Glico curry sauce
1 medium carrot
1 medium onion
1 medium potato
2 - 3 cloves garlic, minced
option your favorit vegetables and fruits (I used tomato)
cayenne pepper as desired or omit it
Directions:
* Cut all ingredients into bite size pieces.
* In a large skillet, stir fry onion. Add all other ingredients and stir for few minutes.
* Add 2 cups (500 mlm) of water to the skillet and bring to boil. Cook in medium low heat with a lid for 30 minutes or until tender.
* Remove from heat and add Glico curry sauce (break into several pieces). Stir until completely melted. Cover and set aside for 10 minutes.
* Serve with rice, pasta/noodle or bread
Yeah, I tried it out but looks like I used a little too much water. Using my dad's Mandarin I figured out the amount of water (the only thing that was in Kanji) and I used a little less, but it turned out quite diluted. Oh well. Was damn good, I'm not complainin'san4 wrote:
It's kind of pointless for me to try to help you make curry when you can't even give me any, but what the hell.
I don't have a box of Glico curry, but these two pages have recipes that use japanese curry. Looks like you just break up the pieces, stir it until they are all melted, then let it sit for 10 minutes.
http://indonesia-eats.blogspot.com/2006 … curry.html
http://www.thestar.com/article/95969
Hope that helps.
Pages: 1