Gluten Free Japanese Curry Recipes

JAPANESE CURRY CUBES (VEGAN)

Steps:

• If your spices are not already toasted, add them to a pan and toast over low heat stirring frequently until fragrant.
• Add 1 tbsp of oil to a pan with the onions are golden brown (about 15 minutes). Add garlic and ginger and continue to cook until onions are caramelized and very soft (10 minutes). Use the back of a wooden spoon or spatula and mash the onions.
• Add apple sauce, ketchup and Worcestershire sauce (if using) and mix. Then add the curry powder, vegetable broth powder and any additional flavourings, and mix until combined.
• Bring heat down to the lowest setting and add the sweet rice flour and mix. It will be quite dry at first and take some time to mix through. If needed, add up to 1 tablespoon of water to help mix in the rice flour. Optional step: If you prefer a smooth curry, transfer the mixture to a food processor and blend until smooth.
• Transfer the mixture to ice cube trays or a parchment lined container. Freeze to firm them up and they will keep for up to 2 months.
• One serving is about 40-50 grams (depending on the level of flavour you like and how much liquid was added to mix the ingredients).
• To use in place of commercial curry roux cubes, thaw at room temperature and use about 2 - 2 1/2 times more than recipe calls for. If recipe uses 4 curry roux cubes (about 80g), use about 180g. Be sure to add salt to the recipe as these cubes don't have any added salt.

GLUTEN-FREE JAPANESE CURRY

Steps:

• ROUX.
• Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
• Add curry and cumin power, reduce heat to low.
• Mix broth in little by little to make curry roux smooth. Stirring frequently.
• Add salt, pepper, heavy cream,ketchup and sugar.
• Cook on low until thick.
• CURRY DISH.
• Cut beef into bite sized cubes.
• Cut potatoes and carrots into bite sized cubes, slice onions.
• Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
• Add potatoes, carrots, and water. Simmer until potatoes are done.
• Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
• Serve over hot rice and enjoy!

GLUTEN FREE JAPANESE CURRY RICE

Steps:

• 1. Rinse the rice and get it cooking in your rice cooker.
• 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
• 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
• 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
• 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
• The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
• Itadakimasu!