Make japanese style curry rice from the scratch
Japanese curry is thicker than Indian curry. If you don’t use curry roux, it will often be a curry like Indian style, but this time let’s make a curry with a thick Japanese home taste!
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients
- Potatoes 1/2
- Carrot 1/3
- Onion 1/4
- Curry powder (1tbsp)
- Flour(2-3 tbsp)
- Oil (2tbsp)
- Water 350cc
- Cooked rice for 1 surving
- Worcestershire sauce as needed
- Cooked rice for 1 serving
How to make
- Cut the vegetables into bite-sized pieces and grill them in a pan. grill well on medium heat for 5 minutes on each side and do not stir.
- Add flour, curry powder, oil in a pot, and add water little by little. At first it will be lump.
- After adding all the amount of water, add the vegetables into pot. Enjoy it with cooked rice and Worcestershire sauce!
Point
- When you’re grilling vegetables, it’s better to leave them. However, be careful not to burn it.
- If you are put worcestershire sauce on it, you can feel more flavor.
