To get daily updates from My Korean Kitchen - enter your email address:

Delivered by FeedBurner

Tag Archive for 'japanese-style'

Print This Post Print This Post

Japanese Style Chicken Curry Rice

Published September 24th, 2006 in Korean Japanese, Rice Meals and Quick Meals. 2 Comments

When I first tasted curry in Japan, it was so different to what I was used to yet it was really delicious. I think Japanese curry is sweeter, darker, and smells stronger (Someone said it is similar to the original Indian curry) than Korean curry.
I personally like Japanese curry better. However I cooked this Japanese curry for the first time today. But it turned out really well, so I am very glad.

Because Japanese curry is imported, it is more expensive than the Korean one in Korea. It was about 3,300 won (US $3.50) I bought it at Homeplus.

This is what I used today. Curry looks like chocolate, so my husband was happy for that moment. :)
japanese curry casewhat japanese curry looks like

(Top : Outside, Bottom : Inside of the packet)

With this one, you can serve about 12 people. Once you open it you need to keep it in the fridge in an air tight container. (It was on the directions.)

There were two choices in terms of spicy level, I chose “medium hot”, but as you may expect, it wasn’t hot at all to me. (If you are used to Korean food, it wouldn’t be hot.)

Ingredients for 2 people are: (If you are a big eater it is quite right, but if you are a small eater, it can serve up to 3 people.)japanese curry ingredients before cutting

  • 1/2 an onion
  • 1/3 of a zucchini
  • 1 medium size potato
  • 1/4 of a carrot
  • 1/4 of a red capsicum
  • 1/4 of a yellow capsicum
  • 1 piece of chicken breast
  • Olive oil 1 tbsp
  • Curry 1 and a 1/2 blocks
  • Water 265 ml (approximately 1 cup)
  • Steamed rice for 2 people

-Preparationjapanese curry ingredients after cutting

  1. Wash all the vegetables and chicken in cold water. Peel off the skins as needed.
  2. Cut the onion, zucchini, potato, and carrot into small cubes.
  3. Cut the capsicums and chicken breast into small pieces.

-Cooking

  1. Pre heat the wok for 10 seconds.
  2. Pour the olive oil.
  3. Put in all the vegetables (except capsicums)
  4. Stir it for about 3 minutes.japanese curry cooking process
  5. Add capsicums and the chicken.
  6. Stir it for a bit. (For about 2 minutes)
  7. Add the water.
  8. Boil it until vegetable and chicken get soft. (For about 5 minutes)
  9. Add the curry. Stir it around until it melts in.
  10. Stir it well.
  11. Put the rice on the plate.
  12. Serve the curry on the top of the rice.
japanese curry work

Technorati , , , , ,
Print This Post Print This Post

Teriyaki Sauce Marinated Chicken

Published September 21st, 2006 in Eggs and Poultry and Korean Japanese. 0 Comments

I think I got the idea for this meal at my mother in law’s dinner. I just guessed what I am supposed to use. It is a bit sweet, but tender. My husband really liked it a lot. It is not quite Japanese style, so I suppose I will call this a Japanese fusion meal.

Ingredients for 3 people (If you are a big eater, it’s just right for 2 people)

For Marinating chicken

  • Chicken breasts 5 pieces
  • Refined rice wine 15 ml
  • Pepper 1 sprinkle
  • Sugar - 2 tbsp
  • Soy sauce - 2 tbsp
  • Korean Plum Extract 15 ml (It is optional, however it tastes a lot nicer.)chicken marinating

-Preparation

  1. Rinse the chicken with cold water.
  2. Cut the meat to small pieces.
  3. Put the meat into a bowl then, pour in the refined rice wine and sprinkle the pepper on top.
  4. Soak for about 15 minutes.
  5. Add some soy sauce, sugar, and plum extract into the meat bowl. Mix them well.
  6. Marinate this for about 30 minutes.

For salad

  • 5 medium leaves of lettuce
  • 1/5 of each of a small green and small red capsicum
  • 1 medium tomato
  • Honey mustard sauce

For steamed and pan fried veggies

  • 1 medium head of broccoli
  • 1 carrot
  • 2 King oyster mushrooms

-Preparation and Cooking

  1. Start with long slicing some carrots.marinated chicken prep
  2. Cut some broccoli.
  3. Then steam some carrots and broccoli for about 10 minutes each. Keep them in the pot until you’re ready to eat. (I recommend to steam them separately, however I was in a rush, so I steamed them together.)
  4. While it’s steaming, thin slice the mushrooms.
  5. Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
  6. Put no.5 into a dish. The salad is then ready.
  7. Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).

Main dish - Chicken

  1. Pan fry the chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
  2. Serve all the above on the plates.

marinated chicken work

Technorati , , , , , , ,