{"id":1391,"date":"2016-02-01T10:56:08","date_gmt":"2016-02-01T15:56:08","guid":{"rendered":"http:\/\/vociferous.synology.me\/wordpress\/?p=1391"},"modified":"2023-11-14T12:48:07","modified_gmt":"2023-11-14T17:48:07","slug":"japanese-curry-2","status":"publish","type":"post","link":"https:\/\/vociferous.synology.me\/wordpress\/2016\/02\/japanese-curry-2\/","title":{"rendered":"Japanese Curry (“Curry Rice”)"},"content":{"rendered":"

The Kanda-Gemmill\u00a0recipe<\/p>\n

\u00a0<\/p>\n\n

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\"Japanese<\/div>\n\t
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Japanese Curry<\/h2>\n
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<\/g><\/svg><\/span> Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>8<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 4<\/span> cups<\/span> Japanese white rice<\/span><\/li><\/ul><\/div>

    For the vegetables:<\/h4>
    • 1<\/span> tablespoon<\/span> vegetable oil<\/span><\/li>
    • 2<\/span> large<\/span> onions<\/span> e.g. vidalia or sweet onions, cut into 1\/2-inch slices<\/span><\/li>
    • 2<\/span> large<\/span> carrots<\/span> chopped into 1\/4-inch thick rounds<\/span><\/li>
    • 1<\/span> tablespoon<\/span> minced garlic<\/span><\/li>
    • 7<\/span> ounces<\/span> shiitake mushrooms<\/span> stems removed and caps cut into 1\/2-inch slices<\/span><\/li>
    • 4<\/span> ounces<\/span> trumpet royale mushrooms<\/span> quartered the long-way<\/span><\/li>
    • 3.5<\/span> ounces<\/span> beech mushrooms<\/span> (or bunashimeji or bunapi champignons), bottom roots removed<\/span><\/li>
    • 1<\/span> tablespoon<\/span> “S&B” curry powder<\/span><\/li><\/ul><\/div>

      For the chicken<\/h4>
      • 3<\/span> pounds<\/span> boneless skinless chicken breasts<\/span> about 6 pieces, organic preferred<\/span><\/li>
      • 1<\/span> tablespoon<\/span> vegetable oil<\/span><\/li>
      • 2<\/span> tablespoons<\/span> minced garlic<\/span><\/li>
      • 2<\/span> tablespoons<\/span> “S&B” curry powder<\/span><\/li><\/ul><\/div>

        For the curry stew<\/h4>
        • 1200<\/span> ml<\/span> water<\/span> filtered water preferred<\/span><\/li>
        • 1<\/span> box<\/span> Japanese curry roux<\/span><\/li>
        • 15<\/span> ounces<\/span> whole kernel sweet corn<\/span> or 3 fresh corn<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Start the steamed rice<\/h4>
          • Rinse the rice with water in the bowl of the rice cooker and drain. Repeat several times.<\/div><\/li>
          • Add the appropriate amount of water to the bowl of rinsed rice. Put the bowl in the rice cooker, set to regular white rice setting and start the rice cooker.<\/div>
            \"\"<\/div> <\/li><\/ul><\/div>

            Cook the vegetables<\/h4>
            • Heat a dutch oven or large pot with a lid over medium-low heat. Add the vegetable oil.<\/div><\/li>
            • Once the oil is hot, add the sliced onions and saut\u00e9 them stirring occasionally until they soften slightly, about 2 minutes.<\/div><\/li>
            • Add the chopped carrots and saut\u00e9 them stirring occasionally until the carrots soften slightly, about 3 minutes.<\/div><\/li>
            • Add 1 tablespoon of the minced garlic and saut\u00e9 for another minute.<\/div>
              \"\"<\/div> <\/li>
            • Add the shiitake mushrooms and saut\u00e9 for 2 minutes, stirring occasionally. Add the royal trumpet mushrooms and saut\u00e9 for 2 minutes, stirring occasionally. Add the beech mushrooms, separating them out into small chunks. Turn down the heat to low and continue saut\u00e9eing until all the vegetables soften, about 5 minutes. Stir occasionally.<\/div><\/li>
            • Turn off the heat. Add 1 tablespoon of the curry powder and stir to coat all of the vegetables. Set the whole pot aside.<\/div>
              \"\"<\/div> <\/li><\/ul><\/div>

              Cook the chicken<\/h4>
              • Rinse the chicken with cold water and pat them dry with paper towels. Dice the chicken into bite size pieces.<\/div><\/li>
              • Heat a large frying pan over medium-high heat. Add the vegetable oil.<\/div><\/li>
              • Add the chicken pieces and 1 tablespoon of minced garlic. Cook just until the chicken pieces turn white on the outside, i.e. no longer pink. Don’t overcook as they will dry out.<\/div><\/li>
              • Turn off the heat and add 2 tablespoons of curry powder to the chicken. Stir to coat all of the chicken pieces evenly.<\/div>
                \"\"<\/div> <\/li><\/ul><\/div>

                Make the curry stew<\/h4>
                • Transfer the curried chicken to the pot of curried vegetables and mix.<\/div>
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                • Add 1200 ml of water to the pot of vegetables and chicken, cover and bring to a boil over medium heat. This will take about 20 minutes.<\/div>
                  \"\"<\/div> <\/li>
                • Use a strainer to scoop out the scum that floats up to the surface. Try not to discard too much liquid.<\/div>
                  \"\"<\/div> <\/li>
                • Turn off the heat and stir in the Japanese curry roux, piece by piece ensuring that they dissolve completely.<\/div>
                  \"\"<\/div> <\/li>
                • Add the corn to the pot.<\/div>
                  \"\"<\/div> <\/li>
                • Turn the heat back on to medium-low and simmer for 10 minutes, covered. Stir frequently to ensure that the bottom doesn’t burn.<\/div>
                  \"\"<\/div> <\/li>
                • Serve warm, on top of steamed white Japanese rice.<\/div><\/li><\/ul><\/div>

                  To keep<\/h4>
                  • To keep leftover curry, transfer to an airtight container and place in the refrigerator for up to 3 days.<\/div><\/li><\/ul><\/div><\/div>\n
                    <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                    The Kanda-Gemmill\u00a0recipe \u00a0<\/p>\n","protected":false},"author":2,"featured_media":1392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[509],"tags":[30,55,54,304],"class_list":["post-1391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipies","tag-chicken","tag-curry","tag-japanese","tag-rice"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/vociferous.synology.me\/wordpress\/wp-content\/uploads\/2016\/02\/JapaneseCurry_junkoskitchen.jpg?fit=4912%2C3264&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6UYyD-mr","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/comments?post=1391"}],"version-history":[{"count":1,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1391\/revisions"}],"predecessor-version":[{"id":3860,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1391\/revisions\/3860"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media\/1392"}],"wp:attachment":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media?parent=1391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/categories?post=1391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/tags?post=1391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}