Japanese Karei Raisu
Those who are subscribed to my youtube channel will have noticed that I put out a Japanese Karei Raisu (Curry Rice) tutorial video. I am not overly pleased with the turn out of the video, but decided to put it up anyways. If you are interested in making some curry rice, I will provide the ingredients and instructions here as well.
Just for some background information: Japanese Curry is a popular dish in Japan and is many times consumed in the form of curry rice (half the plate being curry, the other half being rice). It is slightly thicker than other forms of curry (such as Indian curry), as well as sweeter/milder, and is also making me very hungry just talking about it right now.
Ingredients (for 10 servings = 4-5 people):
- Curry Package (available at most Chinese/Korean/Japanese grocery stores for about $4USD)
- 3-4 medium sized potatoes
- 1-2 large onions (a lot of this is preference, just exclude what you dislike)
- 1 package of mushrooms (if you like them, and what to substitute for onions or something)
- 1 package of baby carrots
- 10 servings of rice
- 1 pound of ground beef
Alright, now on to the cooking instructions:
1. Starting boiling your rice according to instructions (asian families = stick rice in rice cooker and press GOOOO!!)
2. Peel the onion & wash (and peel if you choose) your potatoes.
3. Cut onions/potatoes/carrots into SLIGHTLY larger than bite size pieces.
4. Add some vegetable oil to a pan and cook the 1 pound of ground beef.
5. Boil 6 cups of water in a fairly large pot.
6. Add potatoes & carrots to boiling water.
7. Once potatoes & carrots have softened, add onions to the pot.
8. Add all of the cooked ground beef to the pot.
9. Allow the water to reach a boil once more and then take it off the heat.
10. Add entire curry package to the pot and stir until you cannot find any clumps of curry.
11. Add to rice and enjoy!
The finished product:
Extra tips:
- In the event that you add too much water and the curry is too runny, you can thicken it by one of 2 methods. 1) Dilute some corn starch in water and add to the curry, and mix again. 2) Take it off the heat, and stick the whole thing in the fridge! It will thicken up in a few hours.
- Curry ALWAYS tastes better on the 2nd day! Save some for lunch!
May 11th, 2008 at 10:25 pm
BAAAM!! “While we wait for this to cook, as its not even moving yet” LOL
Why u not overly pleased? i thought the vid was pretty good and informative makes me want to cook curry now.
I think I need to buy u a rice cooker, haha
May 11th, 2008 at 10:29 pm
Need to go to Loblaws and buy myself a fisher-price one… add the correct proportions of rice/water, and 10 minutes later you get soggy rice all over your kitchen counter hahaha.
I wasn’t too pleased for several reasons. It actually didn’t turn out the way I wanted it too and I was kind of upset haha, and also when I was editing the video my brother came home and pissed me off…. so I didn’t feel like editing either! =( 2 hit combo.
May 11th, 2008 at 10:41 pm
hahaha yes you need to buy a real asian rice cooker, so much more better!
2 hit combo indeed, its alright the vid is not as bad as you think it is.
May 12th, 2008 at 1:48 am
Good video, makes me wanna try making it. Seems soo easy. hahaa and yess. i think u needa buy a rice cooker too~ =)
May 12th, 2008 at 12:16 pm
Thanks for the comments. =)
Alright, you guys can smuggle me one in from Asian next time haha.
May 14th, 2008 at 3:33 am
hahaha i like how u wrote “1-2 large onions (a lot of this is preference, just exclude what you dislike)
1 package of mushrooms (if you like them, and what to substitute for onions or something)” =) onions = badd.. but in curry i can put it in.. i just wont eat it!
good video btw.. it was very educational… and it looked quite YUMMY! i want some now.. i like curry hehe
May 14th, 2008 at 2:26 pm
Haha. Just making sure there is variety for the PICKY EATERS on this blog