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March 2014 Archive

Japanese Curry

Japanese Curry

People may be surprised to the find curry featuring on the menu in a Japanese restaurant. In fact, curry is one of the most popular dishes in Japan. 

Curry, was introduced to Japan via the British in the late part of the 1800's. This adoption deeply reflects the flavours that are present in a typical Japanese curry, today.  Naturally, Japan took on their own version and there is a distinct difference between that of a Japanese, Thai and Indian Curry.

The Japanese curry is much thicker and sweeter. It is a curried, thick stew of potatoes, onions, carrots, and your meat of choice, served over a bed of short-grain, white rice, and topped with pickles.  The curry contains spice notes of ginger, garlic, chilli, cumin, coriander, turmeric and cinnamon.

Our AHG Japanese Curry Spice Paste contains all the authentic flavours of a typical Japanese curry that you will find in any restaurant and is simple to make, serve with rice, bread or noodles. 

Make your own authentic Japanese curry with our very own recipe:

Japanese Curry Serves 4

·         1 packet Japanese Curry Spice Paste

·         200 g (7 oz) chicken or beef, cut into bite-sized pieces

·         1 tbsp vegetable oil

·         100 g (3.5 oz) onions, sliced

·         250 g (½ lb) potatoes, cut into bite-sized pieces

·         100 g (3.5 oz) carrots, cut into bite-sized pieces

·         2 cups (440 mL) water

·         2 tbsp wheat or corn flour

 

1.     Heat oil in non-stick saucepan on medium heat.  Add onions and meat; stir-fry for 1 minute.

2.     Stir in water, Spice Paste, potatoes and carrots.  Bring to boil and simmer uncovered on medium heat for 15 minutes.  Stir occasionally.

3.     Mix 2 tbsp water with wheat or corn flour.  Stir in and cook for another 5 minutes or until thickened.  Serve hot with rice.

 

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Japanese Curry

Japanese Curry

People may be surprised to the find curry featuring on the menu in a Japanese restaurant. In fact, curry is one of the most popular dishes in Japan. Curry, was introduced to Japan via the British in the late part of the 1800's. This adoption deeply reflects the flavours that are present in a typical Japanese curry, today. Naturally, Japan took on their own version and there is a distinct difference between that of a Japanese, Thai and Indian Curry.

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