Gluten Free Japanese Curry 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!