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KARE RAISU - REAL JAPANESE CURRY RECIPE
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Japanese cuisine dishes are characterized by delicacy, freshness and attractive presentation. So the fact that there is a Japanese curry with rice - kare raisu - is a big surprise. It is one of the most popular dishes prepared at home - and no wonder, its preparation is simple, fast and the dish is exceptionally filling. Kare raisu is an example of yōshoku, i.e. dishes typical for Western cuisine, which have been adapted to Japanese culinary tastes.

Japanese curry always contains meat (poultry, pork or beef) and well-known European cuisine vegetables such as carrots, potatoes and onions. The secret of the whole dish lies in the curry paste, which is added to the dish at the right time. In shops you can get a ready-made paste, but we will tell you how to make it yourself, it will be healthier and cheaper.

So now we encourage you to prepare a warming, Japanese comfort food, picked with a spoon straight from the pot on cold autumn evenings!

INGREDIENTS:

[3-4 portions]

  • 300 g chicken breast fillet
  • 300 g potatoes
  • 1 medium-sized onion
  • 100 g carrots
  • 1 tablespoon of oil or butter
  • 750 ml of water

Karē paste:

  • 2 tablespoons butter
  • 1.5 tablespoons flour
  • 1 tablespoon curry spice
  • 1 tablespoon garam masala spice
  • 1 teaspoon honey
WAY OF PREPERATION:

Cut the chicken fillet into cubes (2x2 cm), season with salt and pepper, put aside. Peel the vegetables and also cut them into cubes of similar size. Heat up the butter in a pot and fry the meat, then add the onion. When the onion is fried, add remaining vegetables, stir-fry for a while and pour water over them. Bring to the boil, reduce the fire and simmer covered for about 20 minutes.

During this time prepare the paste. Dissolve the butter in a small pot and fry the flour on it, but only until it has a creamy colour. Then add curry spice, garam masala, honey and fry until the ingredients are combined, cool down. Add a little water to the cooled paste, stir until dissolved, add to the boiling broth and simmer for 20 minutes or until thickened. Ready! White rice is an ideal addition. The dish is very good on the next day!

 

SMACZNEGO! ITADAKIMASU! いただきます!

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