Name: Curry senbei (okaki) Japanese Rice Crackers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: about 15 senbei
Ingredients: 20g rice flour; 15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder; 1/2 tsp fine salt; 1/3 tsp sugar; 20ml boiled water; 150g steamed japanese rice (microwave it if the rice was frozen); 1 tbsp sesame

April 9, 2020

Curry senbei (okaki) Japanese Rice Crackers

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Curry senbei (okaki) Japanese Rice Crackers

Ingredients

20g rice flour
15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder
1/2 tsp fine salt
1/3 tsp sugar
20ml boiled water
150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame

Instructions

1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
6. Transfer to a wire rack.

Notes

I also tried with a "Farine de riz complet" and it worked.

February 7, 2020

Katsu curry

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

500g boneless pork shoulder - cut into sliced 1 to 2cm thickness each
2 eggs - mix with 30 ml milk
some panko/bread crumbs
1 tbsp vegetable oil
2 garlic cloves - finely chopped
1 carrot - finely chopped
2 onion - finely chopped
1 thumb of ginger (8g) - finely chopped
1/4 apple - grated
1.2L water
1/2 tbsp worcestershire sauce
170 to 190g curry roux (depends on your taste)
1 tsp sugar (optional)

Instructions

1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
2. Pour the water. Add the worcestershire sauce and bring to a boil.
3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like. Add sugar if you like.
4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.

December 11, 2019

Curry rice without curry roux

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

2 tbsp vegetable oil
4 garlic cloves - finely chopped
15g fresh ginger - finely chopped
500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
1 carrot - small cubes
1 onion - roughly chopped
50g butter
80g cake flour/plain flour (T45)
5 tbsp curry powder
1/2 tbsp cumin powder
1/2 tbsp paprika powder (not spicy)
2 tbsp brown sugar

Ingredient A

1 tsp instant coffee powder
1/2 tsp kosher salt
1/2 tsp soy sauce
1 1/2 apricot jam
2 beef stock cubes (20g)
2 tbsp ketchup
900g water or more water if necessary
dash of salt

Instructions

1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
8. Serve hot with hot steamed rice!
(Sorry there was no picture with the rice as it was too dark to take a decent shot...)

November 27, 2019

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Pressure cooked Shank Beef Japanese Curry

Ingredients

650g beef shank without bone - cut into bite pieces
2 garlic cloves - finely chopped
2 carrots - cut into bite sizes
2 onions - roughly sliced
2 bay leaf
700g water
1 tsp soy sauce
1 tsp mirin
5g black chocolate
4 to 5 cubes curry roux - hot, medium hot or mild
Steamed rice for 5 persons

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
5. Serve hot with steamed rice!

October 21, 2019

Milk Curry Udon

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 tbsp vegetable oil
2 garlic cloves - finely chopped
20g fresh ginger - cut into julienne
400g pork belly or beef - sliced or cut into bite sizes
1 to 1.5 carrot - cut into julienne
1 onion - cut into julienne or sliced
1.7L water
2 tsp hondashi
1 tbsp mirin
1 tsp sugar
200g (about) (7 to 8 blocks - depends on how thick you like it) curry roux (Japanese) - choose mild or medium hot as you like.
300ml milk
a dash of salt to taste
Udon noodle for 5 people

Instructions

1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
(Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.

April 10, 2019

Curry Udon without curry roux

Curry udon without curry roux

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 tbsp vegetable oil
3 garlic cloves - finely chopped
20g fresh ginger - finely chopped
1 onion - sliced
1 carrot - cut into strips
400g beef or pork belly (shoulder) - thinly sliced

Ingredient A

45g plain flour (T45 or cake flour)
25g curry powder
1 tsp cumin powder
1 tbsp brown sugar
25g unsalted butter
about 1.75 L water

Ingredient B

1/3 tsp instant coffee powder
1 tsp unsweetened cocoa powder
1 1/2 tsp kosher salt
1 beef stock cube
2 tbsp worcestershire sauce
2 tsp soy sauce
4 tsp hondashi powder
1 tsp honey
1 tbsp mirin
fresh udon noodle or dried udon noodle for 5 people

Instructions

1. In a frying pan, heat 1 btsp oil and fry beef (or pork) and carrot until wilted. Set aside.
2. In a cooking pan, heat 1 tbsp oil and fry the garlic and ginger until fragrant. Add the onion and cook until lightly browned.
3. Add the butter and "Ingredient A". Mix to combine and cook over low heat till the butter is melted.
4. Add the water little by little, mix well after each addition.
5. Once it boils, add the ingredient B.
6. Add the cooked carrot and pork from #1 and bring it to a boil. Simmer for about 15 to 20 minutes.
7. Meanwhile boil a lot of water in a large cooking pot and cook udon according to package directions. Drain well.
8. Serve udon in each serving bowl and pour the curry soup on top of it.
Serve hot!