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Japanese Recipes: How to prepare Rice with Japanese Curry | Taka Sasaki
1.Peel the carrot and cut it into pieces.
2. Peel onions and cut into julienne.
3. Peel the potatoes and cut them into pieces a little larger than a bite.
4. Peel half a apple and grate.
5. We grate a tomato
6. We clean the chicken and we remove the fat, the bones, the nerves and we cut it in pieces.
7. We put some salt and curry to the chicken, we mix it and let it rest
8. We heat a pot and put oil
9. We put the ginger and grated garlic
10. When we feel the aroma of garlic and ginger, add the onion.
11. Lower to medium heat and let the onion slowly poche, stirring occasionally.
12. When it is caramelized, we add the meat, the carrot and finally the potato.
13. Remove and add the tomato, the grated apple and we suffice well.
14. Add the broth and let it cook, and while cooking will prepare the curry sauce.
15. Heat the skillet and melt the butter.
16. Add flour and mix until the color changes to brown. This will influence the final color of the plate.
17. Add the curry, and mix it well until you feel the aroma of the curry, avoiding that the spices are burnt and that there is not a bitter taste.
18. Add the broth of the wave little by little, and dilute the curry paste with the broth.
19. When the curry is diluted we put it in the pot, and mix well.
20. Add the honey, the soy sauce, the tonkatsu sauce and the chocolate.
21. Put salt to taste, and let cook for ten minutes.
22. Ready to serve.
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