Japan Gravy

Authentic Japanese curry?

boyfriend anniversary of my coming in a few days and when it was over in Japan, he finds his food favorite - curry - and I'm looking for an authentic recipe - no substitutions, we have an Asian grocery that I'm assuming we have all needed. The kind I described the "white rice with fried pork into thin slices on top of rice with curry sauce, vegetables, which has in it" if Can someone help me with a real recipe - which does not really help me lol THANKS!

Japanese curry is thicker and sweeter than Indian curry is always served with a bed of rice. In a country where you can get everything from burgers to a underwear vending machine, it is not surprising that home cooks have many options that are instant "cooking" a meal as simple as cut and bake cookies. For some dishes like (Raisu Karei), it has become the accepted norm to combine a brick of seasoning with a little meat and vegetables, and prepare them from scratch is rare. Like many foods in Japan (tempura is actually Portuguese), curry is a dish that has been imported from another part of the world (Probably India). Generally, the mixture is segmented into chocolate bars as you break a pot and add meat, vegetables and water. Japanese curry is milder, sweeter and thicker than Indian curries and used to be one of my favorite dishes growing up. I Japanese curry is not since I started blogging because the packaged food aid is contrary to the philosophy of this blog. Night Last, I fixed by figuring out how to do it from scratch. For those who like curry packed, taste and texture are similar, but the flavors are brighter and more intense. It has an almost creamy quality about it that the packaged kind just does not. For those who have never had Japanese curry, this dish is chock full of tender chunks of meat and large potatoes, topped with a slightly sweet sauce that is flavored with onions Caramelized, cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. The best part is that it requires only a little more effort than use the variety packed and almost no extra time (since you make the roux while vegetables and meat are cooked). For vegetarian, simply double the amount of caramelized onions and replace some of the meat with firm tofu. In my hungry, I totally forgot add the peas, so you can just imagine how this dish looks small green bubbles out of the gravy. Japanese curry rice for the 3 tablespoons butter roux 1 / 4 C flour 2 tablespoons garam masala (or curry powder) 1 / 2 c. teaspoon cayenne pepper (add less if you want sweet or more if you want spicy) fresh ground black pepper 1 tablespoon ketchup (or tomato paste) 1 tablespoon sauce tonkatsu (or Worcestershire sauce) ---------- --------------------------------- ------- for the curry 2 tbsp Tea oil 2 large onions, sliced thin 2 lbs chicken thighs cleaned and cut into pieces (you can also use beef, shrimp, or tofu) 2 carrots, chopped 4 C water 2 large Yukon Gold potatoes cut into chunks 1 small apple, peeled cored and pureed (I use a Microplane) 2 v. teaspoon kosher salt (use less if you use regular salt) 1 tsp garam masala tea 1 / 2 C peas Heat oil in a large saucepan over medium-low and add onions. Sauté onions until they golden brown and caramelized (about 30 minutes). Increase heat to high heat, add chicken and brown. Add the carrots, and water, bring to boil. Degrease the foam or oil that accumulates on the surface, then reduce heat to medium and add potatoes, mashed potatoes, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork, carrots and potatoes and the meat is tender. For the roux, melt butter over medium-low heat. Add flour and garam masala, stirring until you have a thick paste. Add cayenne pepper and some black pepper freshly ground and incorporate them into the roux. Add ketchup and tonkatsu sauce and combine. Continue cooking until the dough begins to crumble. Remove from heat and set aside until the meat and vegetables are ready. For the curry, just pocket about 2 cups of liquid into the roux, then whisk until it is smooth. Pour this mixture into the saucepan and stir gently to others until thickened. Add peas and heat through. Serve over rice or noodles. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx