GLUTEN FREE JAPANESE CURRY RICE
If you didn't need to eat GF, you would just use one of the boxed rouxs, like the Japanese do (House Vermont Curry, etc.) But those contain wheat flour, so... I like to add a cup of sour cream at the end, which is not Japanese, but makes it even more rich tasting.
Provided by Lelandra
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1653.5, Fat 102.8, SaturatedFat 45.4, Cholesterol 158.2, Sodium 1240.4, Carbohydrate 155.2, Fiber 6.5, Sugar 9.5, Protein 24.1
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Nieyaaz Abdurahman
[email protected]I followed the recipe exactly and the curry turned out terrible. I don't know what went wrong.
I'ts_ Emon
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
January JuneApril
[email protected]The curry was good, but the rice was a bit mushy for my taste. I think I'll try cooking the rice for a shorter amount of time next time.
Alpha Jalloh
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I think next time I'll use a mild curry powder.
Raymond Hunt
[email protected]I love this recipe! The curry is so flavorful and the rice is always cooked perfectly. I've made it several times now and it's always a hit with my family and friends.
Baba Man
[email protected]This was my first time making Japanese curry rice and it was surprisingly easy! The curry was delicious and the rice was cooked perfectly. I will definitely be making this again.
Emalynne Wells
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The curry is rich and flavorful, and the rice is always fluffy and light.
Muhammad Aftab
[email protected]I made this curry for a party and it was a huge success! Everyone loved it, even my friends who are not gluten-free. The curry was so flavorful and the rice was cooked perfectly.
PodrumKaleto
[email protected]This recipe was easy to follow and the curry turned out great! I used a medium heat curry powder and it was the perfect amount of spice for me. I served it with brown rice and it was delicious.
Ernest Emily
[email protected]I'm so glad I found this recipe! I've been looking for a gluten-free Japanese curry rice recipe that actually tastes good, and this one is it. The curry was flavorful and creamy, and the rice was fluffy and light.
Shirjana Shrestha
[email protected]This gluten-free Japanese curry rice was a hit with my family! The flavors were rich and complex, and the rice was perfectly cooked. I will definitely be making this again.