How to Make Authentic Japanese Recipes: Authentic Japanese Curry Rice Ingredients Pork, onions x3, carrots x1, potatoes x2. S&B "とろける" curry cubes, pungent flavored, made in Japan. (There are also less and less spicy flavors such as medium spicy and sweet, in fact, the spicy flavor is not very spicy) Vegetable oil. TABASCO chili peppers boy, pickled radish. Some of the above imported ingredients can be found on TAOBAO at a decent price, 15 dollars for curry cubes and ten dollars for TABASCO. (2011) Practice 1. pan pour a little oil hot, pour into the cut small pieces of pork stir fry brown 2. add onions carrots potatoes continue to fry a little 3. add water slightly cover the material, part of the vegetables can be adventurous does not matter. Water more water less just the final curry is thick is thin difference. No need to put salt. Cook over low heat for about 20 minutes, onions become transparent and melt in the mouth. There are other ways to make the pork crispy. I did not learn the art of cooking, every time the pork cooked the texture of the general, even the pressure cooker have tried, but not enough time or not perfect. 4. Break the curry into cubes, for the above ingredients, you need to put a whole box. Stir frequently to prevent staining the bottom of the pan. At this point, you should be able to smell the very authentic Japanese curry aroma. 5. Plate the rice and put a few spoons of curry on the side. It's done! Simple and convenient. Today suddenly thought of writing, for the time being there is no photo randomly take one to compare, it's container is better looking than mine, but not as good as I photographed. Tips 1. If you can eat spicy, a little TABASCO chili sauce will taste much better (this can also be used in Japanese curry house), only eat curry is a little bit tired, then raw and crunchy and delicious Japanese pickled radish will come in handy. However, there are a lot of additives in pickled radish, so don't eat it too much. 2. Eat it with miso sauce with chopped scallions! Authentic Japanese Recipes: Kudzu Powder Ingredients Ingredients for 10 servings Kudzu Powder 80G Caster Sugar 200G Water 320CC Bean Paste Filling Supermarket 200G Directions 1 Prepare a small bowl Put plastic wrap in the bowl 2 Put Kudzu Powder, Caster Sugar, and Water in another large bowl 3 Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir Stir You can turn off the heat 7 put the cooked kudzu powder into 1 small bowl 8 the bean paste into a small ball into 7 9 and then covered with a layer of kudzu powder on top of the bean paste (commonly known as kudzu powder made of bean paste soup dumplings) 10 remember that before the bowl are placed in the plastic wrap it will be tied in knots do not let the kudzu powder balls fall out of the state of 11 put in the water and cook when the kudzu powder becomes transparent when the fish into the ice water to cool 12 will be Cling film removed on the plate on the table Authentic Japanese cooking recipes: pineapple grunt Japanese tofu Ingredients Japanese tofu 2 strips, pineapple 200 grams, 5 small tomatoes, small peppers 1, ketchup, salt, sugar, cornstarch to moderate Method 1. Pineapple peeled, cut into small pieces; small tomatoes cleaned and cut in half; small peppers cleaned, deseeded, cut into chunks 2. Japanese tofu from the center of the section cut into two pieces from the closure squeeze, cut into equal-sized pieces 3. Cut into equal sized pieces 3. At this point, first go to the hot frying pan, while the hot oil in the dish poured into a little more cornstarch (I use cornstarch), into the Japanese tofu 4. Shake the dish, so that each piece of Japanese tofu are uniformly sticky with cornstarch 5. In the frying pan into the chopsticks, around the time of the big bubbles can be put into the Japanese tofu sticky cornstarch, keep the medium heat deep-frying 6. has been hard body, crispy skin can be removed, drain the oil; want more crispy, you can wait to cool down and then use high heat to re-fry once 7. pan into the tomato sauce, add a little salt, sugar, if the tomato sauce is too thick, you can add a little bit of water, low heat and boil, pour the pineapple, small tomatoes, green peppers, stir-fry evenly 8. sauce thickened turn off the heat, a little cooled down a little bit and poured into the Japanese tofu, gently tossing evenly, so that each piece of Japanese The sauce can be glued to each piece of Japanese tofu
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