During the depths of despair of COVID lockdowns circa 2020-2021 in the hospitality industry – anyone still standing was forced to reassess their products. One of the many kits and takeaway dishes we made was the Curry Rice Kit. All this time we feel we hacked our way through working in restaurants so even though we don’t have this kit anymore, you can use it as a guide and hack your way through making Japanese Curry Rice at home. We believe in you.
Curry Rice Kit
Upon reflection, this would be a great camping dish. In fact I think I’ll prep a batch for our next camping trip. It’s a one pot dish and it’s as easy to make as a weeknight spag-bol. If you’re new to Japanese Curry let me state that it’s not the typical curry you are thinking. I think Japanese Curry Roux was originally created with no specific plan or goal in place. Many things were thrown into a pot and adjusted over its course of development to where it exists now. Butter, flour along with a combination of spices like cumin, cardamom, cayenne, turmeric and Japanese Curry Powder which within itself is another blend of spices that is more milder but with more depth. Upon closer inspection, Japanese Curry appears brighter, glossy and deeply savoury. It’s only after you’ve eaten a bowl that you contemplate how you didn’t know how much you needed it.
Equipment we’ll need
- Saucepan + some fire
- Chopping board + knife
Best not overwhelm yourself and just watch the video below. There are just a few steps to make .
What to Serve with Japanese Curry Rice
Pan Fried Gyoza works best as a side dish – also it’s more of a share dish that holds hands and takes long walks on the beach with other dishes on the table. I don’t want to tell you who to hold hands with so here are some suggestions and you can make up your own mind.
Curry Rice Kit
- Saucepan + Stove Top
- Chopping Board + Knife
- 200 gram Curry Roux *Important
- ½ - 1 Chopped Onions
- Some Minced Garlic
- Some Chopped Carrot
- Some Chopped Potato
- Some Chopped Zucchini
- 500 ml Water
- Some Cooked White Rice
- Little Pickled Red Onion
- Put oil in a pan, warm it, and add garlic and onion. Saute for about 1minute with medium heat.
- Add Carrot and Potato, Saute for about 5 to 10 minutes then add 150ml water & bring to the boil.
- After boiling, skim the foam and add zucchini & simmer on a rolling boil for about 5 minutes.
- Turn to small heat and add curry roux.*Cut the roux into small pieces as this will make it easier to mix in.
- Simmer for about 5 minutes until thickened. *Stir regularly to avoid the curry burning in the bottom of the pot.
- Spoon it out & throw it over rice or udon, add some pickled red ginger or spring onion & enjoy.