Japanese curry rice

Japanese curry rice menu

1. Sauté the onion in oil until golden brown.
2. Stir-fry the meat with onions until cooked on the outside.
3. Add water, meat and all vegetables and boil over medium heat for 2 hours.
4. Boil until the meat and vegetables are tender.
5. Add the curry paste and stir until it melts.
6. Season with dried fish powder, soy sauce and honey.

Cautions

1. After adding the curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot.
2. If you want to reheat the curry sauce that you just took out of the fridge, add a little water and heat it over low heat, stirring it all the way to the bottom of the pot and being careful not to burn it.
3. Pre-made curry sauce can be stored in the freezer for 3 months.

How to make Japanese curry rice - Beef

1. Scoop rice into a plate (If the customer wants more rice, scoop 300 grams).
2. Scoop the curry sauce onto the side of the rice.
3. Garnish the top of the rice with aonori seaweed.
4. Place the pickled vegetables Fukujinzuke on the side of the plate.

Add toppings - Onsen eggs Topping - Onsen

1. Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes.

Add toppings - Omlette

1. Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice.

Add toppings - Tonkatsu

1. Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise.

Add toppings - Chicken Karaage Topping - Chicken Karaage

1. Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil.

Add Topping - Shrimp Tempura

1. Deep-fry in 170°C oil for 2 minutes. Drain.

Add toppings - Sausage

1. Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil.

Add topping - Cheese Topping - Cheese

1. Place in the middle of the rice and curry sauce.

Japanese Hayashi rice menu

How to make Beef Hayashi sauce

1. Sauté the onion in butter until the onion is cooked.
2. Add the meat and stir-fry until cooked.
3. Add frozen mushrooms and stir-fry until the mushrooms are soft.
4. Add water and boil for 10 minutes.
5. Add Hayashi curry paste and honey and boil until smooth.

Cautions

1. After adding the Hayashi curry paste, heat over low heat and stir constantly, being careful not to burn the bottom of the pot.
2. If you want to reheat Hayashi sauce that has been taken out of the refrigerator, add a little water and heat it over low heat, stirring all the way to the bottom of the pot and being careful not to burn it.
3. Ready-made Hayashi sauce can be stored in the freezer for 3 months.

How to make Japanese Hayashi rice - Beef

1. Scoop rice into a plate (If the customer wants more rice, scoop 300 grams).
2. Scoop the Hayashi sauce onto the side of the rice.
3. Garnish the top of the rice with aonori seaweed.

Add toppings - Onsen eggs Topping - Onsen

1. Boil the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes.

Add toppings - Omlette

1. Beat the eggs with evaporated milk until well blended. Fry in a pan, beating the eggs quickly and fry until 80% cooked. Top with rice.

Add toppings - Tonkatsu

1. Deep-fry in 170°C oil for 3 minutes. Drain and cut into 5 pieces crosswise.

Add toppings - Chicken Karaage Topping - Chicken Karaage

1. Deep-fry in 170 degrees Celsius oil for 3 minutes. Drain the oil.

Add Topping - Shrimp Tempura

1. Deep-fry in 170°C oil for 2 minutes. Drain.

Add toppings - Sausage

1. Score on both sides and deep-fry in 170 degrees Celsius oil for 15 seconds. Drain the oil.

Add topping - Cheese Topping - Cheese

1. Place in the middle of the rice and Hayashi sauce.