Daikon Radish and Pork Belly Curry Rice

I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

I combined the leftovers I had in the fridge and it was delicious!The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper. For 2 servings. Recipe by Orange Day

Featured on June 19, 2020 ♬This is a healthy curry rice made by simply chopping the ingredients and simmering them in a pot.The Origin of This RecipeThis is a curry rice I often make with my mom. I measured the quantities to share the recipe.

If you have leftover curry, you must have leftover fukujinzuke too.I was wondering why people don't add leftover fukujinzuke into the baked leftover curry rice.Mix the rice with curry and pour the curry on top too!Because I use plenty of curry sauce, this baked curry is tasty. I make a curry because I want to eat this!I don't use potatoes for this dish because I don't like the mashed texture.I don't like soft egg white so I microwave the egg first. I don't heat the eggs until they explode but if you are worried, poke a small hole in the egg yolks with a toothpick.If you don't mind raw eggs, break the eggs directly onto the curry sauce. Recipe by Shijimi24

Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking".Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well.My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!"Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5.Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue.Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there.2nd day curry is really, really good just like a stew, and everybody's favorite!#heirloom

Easy, basic curry rice! Let's all make it together. The origin of this recipe: I created this simple and well-balanced menu to make my family happy.

So here's a spin on the earlier LeBlanc Curry I made a while back. It's basically the curry sauce without the meat, since the main meat is the katsu.

I created this using left over keema curry. Recipe by silk

The dry curry served at school lunches is so good that my kids constantly badgered me to make it at home. I decided to make a cheesy rice gratin (doria) version.You can either make 1 large family-style doria or individual portions.Try garnishing with parsley or green peas for a cute and colorful finish.The liquid in the pan will evaporate quickly if you use a large pan. For serving 3. Recipe by Nacchi sencho

✿✿ Ready in a short time, yet tastes like it's been simmering for two days. Thank you to the 100 people who made this recipe a hit! The origin of this recipe: I combined a curry I learned when I bought a pot with Isaomeshi's delicious garlic chicken, and it was a big success! On December 23, 2006, it became a hit for the fourth time, and on December 25, 2007, it was a hit with 100 people, ranking second in a seasonal contest for recipes using store-bought roux.

Super simple and delicious. Curry is thick and delicious even without added cream or milk. Place all ingredients in rice cooker and cook in normal white rice mode.

A basic curry rice using store-bought roux. The secret ingredients are garlic, ginger, butter, and sugar!The origin of this recipeI saw the combination of garlic, ginger, butter, and sugar on a TV show and tried it—it was delicious!

I thought of a recipe that I could make quickly using leftover curry from the day before.Once you start making the bechamel sauce, keep mixing without taking your eyes off it. If you add the milk a little at a time the sauce will become very smooth. Recipe by Matsujun

Dump everything in a pressure cooker and just wait. Super easy. Can add half used vegetable sitting in the fridge.

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

I always have mango chutney left over after I make soup curry."I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well.You may not notice the bitterness after this. Recipe by Izumiuna

This is a family favorite. My mother used to make it on special occasions but her recipe was lost. My wife makes it with different ingredients but the curry comes out exactly the same. You can substitute the meat with turkey or shrimp or omit the meat for vegan.

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan

This is my mother's creation.My little brother used to love this and asked her to cook it often.1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste.You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou

I bought beef shank on sale, but I don't have a pressure cooker….!So I used a rice cooker instead. Just turn on the switch! It's so easy.Let the rice cooker do all the work!You can make a beef stew or slow-cooked beef shank easily if you use different seasonings.You can't cook meat in certain rice cookers, so check the instruction manual.We use an Induction rice cooker. For 4 servings. Recipe by rie373

An easy main meal.I really like the curries with coconut milk, plus this just used regular old yellow curry powder (English curry I believe). I used some left over rice, and it's more wait for it to cook, than real work. Heat level is adjustable to your preference. Plus you can use other proteins like shrimp or tofu if you desire. Just adjust the cooking times for what you use. Just so you know, the pictures, I'm making a half recipe.As I made this, it wasn't really what I would consider spicy. The wife didn't complain, and had 2 helpings, unusual for her.

This recipe is not original one. This is a memorandum for my maid.

I love Thai cuisine! I could eat it every day. I often play around with curry pastes & dry curry spices in my cooking. In this recipe, I added peanut powder for added protein.

This is a sweet curry made from scratch using rice flour, which is easy for children to eat.The origin of this recipeI have always wanted to make a curry from scratch that even young children can enjoy, so I took this opportunity to create it for a rice flour recipe contest.

MY VERSIONQUICK AND EASYMEAL IN 5 MINUTECURRY FLAVOUR YET NOT SPICYLOVING IT

The magic started when we had leftover curry and everyone wanted pizza. Curry pizza rice was born and now it is a frequent family request!