Quick Frying Pan Japanese Curry
Quick Frying Pan Japanese Curry

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, quick frying pan japanese curry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

The easiest way to make this Japanese Curry bread at home. Deep fry until crispy and golden brown. We would like to have as many people enjoy our videos.

Quick Frying Pan Japanese Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Quick Frying Pan Japanese Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have quick frying pan japanese curry using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Quick Frying Pan Japanese Curry:
  1. Make ready 100 mL rice
  2. Get 120 mL water for rice
  3. Get Amount for one person of curry roux
  4. Make ready 1/8 onion
  5. Make ready 1/2 tomato
  6. Take 60 g canned tuna (you can use sausage or bacon instead)
  7. Take 100 mL water for curry
  8. Get 30 cm aluminum foil

No microwaves, only a frying pan. Not the best curry, but this is good enough for your quick lunch. Japanese curry is a quick, easy, fail-safe recipe, making it an excellent choice for busy people to prepare a simply delicious meal. Pan frying creates another layer of flavor to the curry through Maillard reaction, which will not happen by simmering the chicken.

Steps to make Quick Frying Pan Japanese Curry:
  1. Rinse the rice two times. Drain the water.
  2. Cut the curry roux into small pieces to make it easy to dissolve. (A)
  3. Thinly cut the onion into wedges. (A)
  4. Cut the tomato into dices. (A)
  5. Make a bowl with the aluminum foil.
  6. Put (A) and tuna into the bowl.
  7. Place the rinsed rice in a frying pan. Make a circle using the rice to put the bowl inside of it. Put the bowl inside of the formed circle and pour 100 mL of water into the bowl. Then pour 120 mL of water toward the rice.
  8. Cover the frying pan with a lid and heat for 5 minutes over medium heat. Then reduce the heat to low and heat it for 5 minutes. DO NOT OPEN THE LID WHILE COOKING.
  9. Serve the cooked rice and curry on a plate. Now your curry and rice are ready!

Test heat by flicking some cold water in, if it sizzles, it's ready. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. I suppose the Japanese curry rice became a national dish then. There are many varieties of curry roux products are available now (see a few samples in above photo) and each household has its favourite curry roux. Fry the prawns until crispy, you'll get a lovely aroma wafting around the kitchen.

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