Japanese Curry Rice

Japanese Curry Rice

Japanese curry is sweeter and milder than Indian curry. T prepared this dish with instant curry mix and added some sources to make his own recipe. He likes his curry rice this way, mixing the rice and curry thoroughly then top with a raw egg while the rice still hot.

Comments :

5 comments to “Japanese Curry Rice”
Manggy said...
on 

Ah, though I may skip the egg yolk, I love Japanese curry! Especially with the onions, potatoes, carrots, and raisins :)

FFichiban said...
on 

oohh never thought of adding egg to Japanese curry before but normally just the things manggy mentioned but replacing the raisins with apples. Hopefully I shall try this sometime soon ^^

Lydia said...
on 

manggy, I don't like the egg yolk too. For curry I still prefer m'sian curries especially dry curry (without adding water during cooking process).

ffichiban, my hb loves it with the egg. Adding apple will make the curry less spicy, but I have never tried it cos I like it hot!

Sugar, Spice & Everything Nice said...
on 

lydia, i what happen with your shout box? anyway...i was just wondering when cooking japanese...is there any substitute when the recipe calls for sake? or mirin? coz i don't take alcohol but i love japanese food and i also wondering if you know the recipe for teppanyaki beef ^_^

Lydia said...
on 

lynn,
I lost the code for my shutbox, lazy to get a new one. For sake or mirin, you can use stock to replace it. Mirin is a bit sweet, so sometimes I would add pinch of sugar.

I haven't try a real teppanyaki, usually simply sprinkle bit of salt and pepper then put on teppan. For dipping, soy sauce+grated daikon+lemon juice. Also, some curry powder at the side for dipping enhance the taste of beef.

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