Gluten Free Japanese Curry Rice Recipes

Steps:

• 1. Rinse the rice and get it cooking in your rice cooker.
• 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
• 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
• 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
• 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
• The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
• Itadakimasu!

Steps:

• ROUX.
• Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
• Add curry and cumin power, reduce heat to low.
• Mix broth in little by little to make curry roux smooth. Stirring frequently.
• Add salt, pepper, heavy cream,ketchup and sugar.
• Cook on low until thick.
• CURRY DISH.
• Cut beef into bite sized cubes.
• Cut potatoes and carrots into bite sized cubes, slice onions.
• Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
• Add potatoes, carrots, and water. Simmer until potatoes are done.
• Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
• Serve over hot rice and enjoy!

Steps:

• If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
• Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
• Heat a deep pan on medium.
• Add the cooking oil and the meat.
• Saute until the meat is fully cooked.
• Add vegetables and saute together.
• Add the 1 cup of water to the pan and bring to a boil.
• Turn the heat down to low and cook for 40-50 minutes.
• In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
• Slice the remaining two onions very thinly. (it will be better for the recipe this way).
• Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
• Add the garlic and the ginger to the pan and saute well.
• Add flour and curry powder and saute over low heat.
• Slowly pour the soup into the pan, little by little, stirring quickly.
• Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
• Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
• After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
• Stir and let simmer for ten minutes.
• Sprinkle with salt.
• Serve the curry over Japanese rice.