How to Make Appetizing Japanese-Style Green Curry

Japanese-Style Green Curry. Japanese-style Ceviche La Cocina de Babel. Delicious Japanese chicken curry recipe for a quick weeknight dinner. Made with homemade roux and garnish with soft boiled egg.

It is one of the most popular dishes in Japan. To make the curry sauce, heat the oil in a large wok or saucepan over medium heat. The consistency of Japanese Vegetarian Curry is just like the store-bought Japanese curry roux. You can have Japanese-Style Green Curry using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Japanese-Style Green Curry

1. Prepare 150 grams of Ground chicken.
2. Prepare 3 of Satsuma-age (70 g).
3. Prepare 1 of Onion.
4. It's 1/2 bunch of Shimeji mushrooms (about 100 g).
5. It's 2 of Peppers (green!!).
6. Prepare 1/4 of of each Red and yellow bell peppers.
7. You need 1 tbsp of Sake.
8. You need 300 ml of Water.
9. It's 1 of 1 1/2~2 teaspoons Curry powder.
10. You need 1 tsp of ❖Yuzu Pepper (Green!).
11. Prepare 1 tsp of ❖Salt.
12. Prepare 1 tbsp of ❖Honey.
13. You need 100 ml of Soy milk (additive-free).
14. It's 2 of Rice bowls' worth, Warm rice.
15. Prepare of Toppings:.
16. Prepare 1 of Green pepper, toasted sesame etc..

It's nothing like any other curries in the world! Typical vegetables are potato, carrot and something green to give great colour combinations. I used zucchini but you can use green capsicum or even. Japanese curry is one of the most popular dishes in Japan and very different from other types of curries.

Japanese-Style Green Curry step by step

1. Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred..
2. Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks..
3. Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly..
4. Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent..
5. Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes..
6. Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil..
7. Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo)..
8. "Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste..
9. You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge..

Thick, versatile and mild in flavor it is loved from kids to adults. A wide variety of green thai curry. With plenty of chicken, bamboo shoots, eggplant, and red peppers! The Spice Resort series by major Japanese company S&B Foods is, as its name suggests, curry all about spices and herbs. Among the four varieties of the series, especially.