Best Japanese Curry With Kimchi Recipes

JAPANESE CURRY CHICKEN

Japanese Curry Chicken image

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

Provided by Idachef

Categories World Cuisine Recipes Asian Japanese

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds skinless, boneless chicken breast, or more to taste
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
5 ⅓ cups water, divided
1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
1 (15 ounce) can peas, drained
5 new potatoes, halved
1 (8 ounce) package sliced cremini mushrooms
2 medium carrots, chopped
1 medium onion, chopped
2 cups jasmine rice (such as Mahatma®)

Steps:

Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Scoop rice into bowls and serve curry on top.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g

JAPANESE CURRY

Japanese Curry image

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories World Cuisine Recipes Asian Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Steps:

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

HOMEMADE JAPANESE CURRY

Homemade Japanese Curry image

Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

Provided by partumvir

Categories World Cuisine Recipes Asian Japanese

Time 2h

Yield 8

Number Of Ingredients 30

Ingredients

4 teaspoons coriander seeds
1 tablespoon fenugreek seeds
2 ½ teaspoons cumin seeds
1 ½ teaspoons green cardamom pods
¼ teaspoon fennel seeds
½ teaspoon whole cloves
⅛ teaspoon ground star anise
⅛ teaspoon cinnamon stick
5 teaspoons ground turmeric
½ teaspoon white peppercorns
½ teaspoon black peppercorns
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
¾ cup butter
¾ cup all-purpose flour
3 tablespoons Worcestershire sauce
3 tablespoons tomato paste
½ cup butter
2 large white onions, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons minced garlic
1 teaspoon grated fresh ginger root
1 tablespoon soy sauce
1 teaspoon salt
6 cups chicken broth
2 cubes beef bouillon
8 carrots, peeled and cut into 1-inch cubes
4 potatoes, peeled and cut into 1-inch cubes, or more to taste
3 green bell peppers, cut into 1-inch cubes
2 Gala apples, peeled and grated

Steps:

Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

Nutrition Facts : Calories 598.6 calories, Carbohydrate 51.3 g, Cholesterol 134.8 mg, Fat 32.3 g, Fiber 8.6 g, Protein 28.7 g, SaturatedFat 19.1 g, Sodium 1045.4 mg, Sugar 12.2 g

SIMPLE & QUICK JAPANESE CURRY

Simple & Quick Japanese Curry image

Chicken and veggies in a thick curry sauce, served over rice. My boyfriend is super-picky and even he loves this recipe! A friend of mine learned it from her Japanese tutor and taught it to me. The curry sauce mix isn't recognized by Recipezaar; I found it in an Asian market, under the brand S&B Golden Curry Sauce Mix, but I've also seen it at Wal-marts in my area. If all else fails, you can also order it on Amazon.com, you'll need at least a 3.5 oz package.

Provided by Sirea

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cooked short-grain rice (2 cups uncooked)
1 lb chicken tenderloins
2 -3 medium baking potatoes
2 large carrots
1 medium vidalia onion
2 garlic cloves
2 tablespoons vegetable oil
3 1/2 ounces curry sauce (mix)
water

Steps:

Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
Serve over rice and enjoy!