Do you know Yokosuka Navy Curry?

[postlink]https://itadakimasutube.blogspot.com/2015/09/do-you-know-yokosuka-navy-curry.html[/postlink]http://www.youtube.com/watch?v=LWohEdQHC2Qendofvid
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The first episode on Japanese national food.
- Do you know Yokosuka Navy Curry? -
Francis, the emcee of Cooking with Dog leaves the kitchen to start an adventure to introduce the Japanese food culture. This time, he is presenting us with a couple of "Japanese national foods." These are two special episodes featuring "curry" and "ramen," both of which are dishes that the Japanese people love. Let's begin by having some "Navy Curry," which is said to be the roots of Japanese curry!

横須賀海軍カレー本舗 / Yokosuka Kaigun Curry Restaurant
http://yokosuka-curry.com/

カレーの街よこすか加盟店公式WEBサイト / Curry City YOKOSUKA
http://kaigun-curry.net/

新横浜ラーメン博物館 / Shinyokohama Ramen Museum
http://www.raumen.co.jp/

日本の国民食
第1回目 ~横須賀海軍カレーって知ってる？~
Cooking with Dogの司会：フランシスが、キッチンを飛び出し『日本の食文化』を紹介する冒険に出

­ました。今回ご紹介するのは『日本の国民食』。日本人の大好きな『カレー』と『ラーメ­ン』を特集します。まずは、日本のカレーのルーツと言われる『海軍カレー』を召し上が­れ！

Starring Francis and Chef
Narrator Cyrus Nozomu Sethna

Production Collaborators
Yokosuka Kaigun Curry Restaurant
Yokosuka Chamber of Commerce and Industry
Shinyokohama Ramen Museum

Illustrations Joanna Zhou
Graphics Nahoko Hara
Puppet Maker Bonzo Mama

MA Ryuichi Kajie(EION-KUKAN)
Director Sanae Kikuchi
Producer Hanami Oka

in cooperation with Tastemade
Production FOODIES TV

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Do you know Yokosuka Navy Curry?

"Curry Rice" (Japanese Style)

[postlink]https://itadakimasutube.blogspot.com/2015/09/curry-rice-japanese-style.html[/postlink]http://www.youtube.com/watch?v=vUUJuzQU2Ioendofvid
[starttext]

Curry is one of very popular dish in Japan, it is usually eaten with rice and called it CURRY RICE, it's very simple and easy to make curry rice at home using curry sauce mix with different flavors which can be found at any super market or grocery stores in Japan,
This Japanese style Curry Rice is considered one of so tasty and wholesome meal

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"Curry Rice" (Japanese Style)

How to Make Vegetarian Curry Rice

[postlink]https://itadakimasutube.blogspot.com/2014/07/how-to-make-vegetarian-curry-rice.html[/postlink]http://www.youtube.com/watch?v=FXQ5JN6E8y8endofvid
[starttext]
Curry Rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month!

When I made the Basic Curry Rice, some people asked me for the vegetarian version, so I decided to make this video. The product I used contains no animal product but it tastes quite similar to the regular ones =) My darling and I are not vegetarian but we enjoyed it a lot!!!

This curry uses well-selected spices. Not hot but mild and tasty.

I bought this curry roux at an organic supermarket called "Kodawariya (こだわりや)". I hope you can get it when you come to Japan or when you find it somewhere else.

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Vegetarian Curry Rice

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
1/2 bag (80g=2.8oz.) vegetarian curry roux
1 small (150g=5.3oz.) onion
1 medium (150g=5.3oz.) potato
1/2 (100g=3.5oz.) carrot
1 tbsp. cooking oil
500ml water
4 servings of cooked rice

Directions:
1. Cut onion, potato, and carrot into bite-size pieces.
2. Heat cooking oil in a large stew pot. Add the cut vegetables and stir-fry them until slightly coated with oil.
3. Add 300ml water, bring to a boil, remove the foam, then turn the heat down to medium and cook for about 15 minutes.
4. In a small bowl, mix vegetarian curry roux and 200ml water.
5. Turn off the heat, add the curry roux mixture into the pot, and mix well. *make sure you stop the heat when you add the curry roux, otherwise it thickens very quickly.
6. Then put on low and simmer for a little while.
7 Serve curry on a hot bed of rice.

*if you have leftover curry roux, store it in the fridge and use within a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/b...
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How to Make Basic Curry Rice
http://www.youtube.com/watch?v=Y0p06t...

TO ENTER THIS GIVEAWAY:
応募方法:

You or someone you want to cook for must be a vegetarian.
あなたか、料理を作ってあげたい人がベジタリアンである事。

Comment and let me know your favorite vegetarian food.
好きなベジタリアン料理を教えてください。

The giveaway is open for 1 week and will end on FRIDAY, NOVEMBER 22nd, 2013 at 11:59 PM Japan Time. The winners will be announced here in this description box!
締め切りは1週間後の2013年11月22日です。

I will randomly select a winner and send you a message.
当選者にはメッセージを送ります。

Winners will be announced in this description box as soon as the winners are set.
当選者が確定したらこの動画の説明欄で発表します。

Music by
Epidemic Sound
Manhattan Bars And Restaurants 4

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http://www.youtube.com/watch?v=FFsQE0...

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How to Make Vegetarian Curry Rice

Japanese Tonkatsu (pork cutlet) Curry Rice 日式咖哩吉列豬扒飯

[postlink]https://itadakimasutube.blogspot.com/2013/01/japanese-tonkatsu-pork-cutlet-curry-rice.html[/postlink]http://www.youtube.com/watch?v=HbIPRlwEEr0endofvid
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RECIPE: Japanese Tonkatsu (pork cutlet) Curry Rice 日式咖哩吉列豬扒飯食譜

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Japanese Tonkatsu (pork cutlet) Curry Rice 日式咖哩吉列豬扒飯

Curry japonais au porc

[postlink]https://itadakimasutube.blogspot.com/2012/11/curry-japonais-au-porc.html[/postlink]http://www.youtube.com/watch?v=rcKkbqncML8endofvid
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Comment faire un curry japonais.
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Curry japonais au porc

Recette de katsu karē / カツカレー / katsu curry

[postlink]https://itadakimasutube.blogspot.com/2012/11/recette-de-katsu-kare-katsu-curry.html[/postlink]http://www.youtube.com/watch?v=KyVyOE-7noQendofvid
[starttext]
recette de curry japonais et de tonkatsu : le curry japonais est plus doux que sont cousin indien. Le tonkatsu est une côte de porc pané a la chapelure japonaise.

RECETTE :

INGREDIENTS (3pers)
Curry
Carottes 250gr
Pommes de terre 250gr
Viande de poulet ou de bœuf ou
d'Agneau ou encore des fruits de mer 500gr
Roux a curry 100gr
Dashi /eau 620ml
Sel 1 pincée

Tonkatsu
Côtes de porc premières sans os 3
Panko (chapelure japonaise) 150gr
Œuf 1
Farine 150gr
Huile de friture

Garnitures
Fukujinsuke (légumes mariné)
Brocolis
Poivrons
.... Légumes de votre choix

PREPARATION :
1. Couper la viande ou les fruits de mer en morceau de la taille d'une bouchée
2. Couper les légumes en morceau de 2/3 cm
3. Mettre les légumes et la viande dans une cocotte et ajouter le sel et l'eau
4. Faire cuir a feu moyen environ 15 min ou jusqu'à ce qu'un couteau perce les légumes sans résistance.
5. Baisser le feu au minimum. Couper les blocks en petit morceau et les ajouter a la cocotte.
6. Bien mélanger jusqu'à dissolution complète des blocks de roux puis cuir a feu moyen 5min en remuant.
7. Pendant que le curry mijote prendre 3 plats creux et mettre dans un la farine dans l'autre l'œuf battu et dans le dernier le panko.
8. Prendre les cote de porc premières les passer dans la farine et tapoter pour retirer l'excédent.
9. Passer ensuite dans l'œuf la cote et enfin l'enrober dans le panko
10. Mettre les cote au frais en attendant le moment des les frire
11. Faite chauffer de l'huile dans un wok (2/3 cm d'huile suffisent) quand l'huile atteint 180°c (petite astuce pour savoir quand l'huile est a 180° : tremper le bout d'une baguette en bois dans l'huile quand des bulle remonte de la baguette de façon continu l'huile est a bonne température)
12. Mettre les côtes de porc dans l'huile et les faire tourner sur elle-même pour leur donner une coloration uniforme
13. Quand la cote est bien dorer d'un côté, la retourner.
14. Quand les deux côtes sont dorées la côte est cuite et prête à être servie.
15. Couper les côtes en lamelle pour permettre de les manger avec les baquettes
16. Servir avec le curry chaud, du riz et la garniture de votre choix Ici ont fait cuire de la viande dans le curry ce n'est pas obligatoire ont peu faire un curry végétarien sans problèmes. Le curry est très bon réchauffer et se congèle également très bien. Cette recette n'a pas peur des « a peu prés » aussi si vous aimer les carottes mettez en plus ou si au contraire vous détestez ca, supprimer les ! Cela ne changera rien a la texture finale de votre curry.

Faire son propre Roux à Curry japonais

Pour le roux:
3 cas beurre
35 gr de farine
2 cas de garam masala (ou curry en poudre)
1/2 cac de piment de Cayenne ( ajuster selon que vous aimez manger épicé ou non)
poivre
1cas de ketchup (ou sauce tomate)
1cas de sauce tonkatsu (ou de sauce worcestershire)
1- Faire fonder le beurre dans une casserole sur feu moyen
2- Ajouter la farine et laisser le roux brunir en remuant souvent (il devient couleur caramel et une bonne odeur de pain flotte dans l'air) ajouter le garam masala
3- Mélanger. Ajouter le piment de Cayenne et un peu de poivre.
4- Mélanger. Ajouter le ketchup et la sauce tonkatsu, mélanger.
5- Continuer a cuire et a remuer jusqu'à ce que le mélange devienne sec et s'effrite.
6- Enlever du feu et laisser refroidir.
Vous pouvez préparer ce roux a l'avance et le garder deux ou trios jours au frais ou bien le congeler et le décongeler le jour de la préparation de votre curry.
En faisant votre roux a curry vous-même vous pouvez contrôler les ingrédients qui y entre comme la viande ou les MSG.
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Recette de katsu karē / カツカレー / katsu curry

Meatball Curry (Independence Day Recipe) ミートボール カレー (独立記念日 レシピ)

[postlink]https://itadakimasutube.blogspot.com/2012/07/meatball-curry-independence-day-recipe.html[/postlink]http://www.youtube.com/watch?v=Xwkp_FBl73Iendofvid
[starttext]
This video will show you how to make cute meatball curry.
It is perfect for Independence Day!

What is your plan for Independence Day?!
We don't have Independence Day in Japan.
This video is for people who live in the U.S. ;D

---------------------------------
Meatball Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 431kcal

Ingredients:
((Meatball Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
600g (1.3lb.) ground beef and pork mixture
salt & cracked black pepper
1/2cup (100ml) Panko (bread crumbs)
1/4cup (50ml) milk
1 egg
1 medium (200g=7oz.) onion
60g (2.1oz.) green peas (frozen)
1/2 medium (100g=3.5oz.) carrot
60g (2.1oz.) whole kernel corn (canned)
2 tbsp. cooking oil
800ml water
((Turmeric Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Turmeric Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Meatball Curry))
1. Soak the bread crumbs in the milk. Finely mince the onion. Slice the carrot into 1/8 inch rounds, cut out the stars, and mince the scraps.
2. In a bowl, mix the ground beef and pork mixture, 20g (0.7oz.) of minced onions, soaked Panko (bread crumbs), egg, salt & pepper, minced carrot scraps, and green peas, and mix well with hands until all ingredients are combined and smooth. Divide it into 18 pieces and make them into a ball shape.
3. Heat 1 tbsp. cooking oil in a frying pan. Then gently saute the meatballs until they are golden brown on all sides. Then set aside.
4. Heat 1 tbsp. cooking oil in a large stew pot, saute the minced onions and star-shaped carrots over medium heat until they are coated with oil.
5. Add 800ml water, bring to a boil, add meatballs, remove the foam, and turn the heat down to low. Cook for about 10 minutes until all the ingredients are done.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Then put on the heat and simmer for about 10 minutes until it thickens.
8. Lastly add whole kernel corn and simmer for another few minutes.
((Turmeric Rice))
1. Place cooked rice in a bowl. Add Curry Partner Turmeric Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Use a sheet of plastic wrap to form the round rice balls with turmeric rice. *the rice is hot, so be careful not to burn your hands.
3. Serve Meatball Curry with the rice balls.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

**Turmeric Rice from Scratch**
3 cups Japanese-style rice
1/2 tsp. GABAN Turmeric Powder
10g butter

1. Wash the rice 30 minutes before you start cooking.
2. Add water to the appropriate level indicated in the pot. Then add GABAN Turmeric Powder and butter, and mix well.
3. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Then using a rice paddle, toss the rice lightly.
5. Serve Meatball Curry with turmeric rice balls.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_29.html
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How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ
http://www.youtube.com/watch?v=Y0p06tRmO78

House Vermont Curry Sauce Mix (ハウス バーモントカレー)
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html

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Meatball Curry (Independence Day Recipe) ミートボール カレー (独立記念日 レシピ)

Japanese Classic Cuisine: Curry with Rice

[postlink]https://itadakimasutube.blogspot.com/2012/01/japanese-classic-cuisine-curry-with.html[/postlink]http://www.youtube.com/watch?v=an19l1krgFQendofvid
[starttext]
In today's episode we show you how to make another classic Japanese dish, one you've no doubt seen at one time or another: Curry with Rice.

For full show notes, including the recipe, visit http://otakunopodcast.com/v0013/

Sponsor: MozyPro Online Backup: Simple, Automatic & Secure Backup: http://mozy.com/pro
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Japanese Classic Cuisine: Curry with Rice

Cooking & Curry Zen - Japanese Curry Brainwashing

[postlink]https://itadakimasutube.blogspot.com/2011/10/cooking-curry-zen-japanese-curry.html[/postlink]http://www.youtube.com/watch?v=gDHogdaI48kendofvid
[starttext]

Live at 12pm on Sun May 15, 2011 (JST) from Komaki, Japan, YokosoNews will broadcast real-time curry cooking and eating performance show. Watch how we cook and enjoy the best Japanese curry in the world!
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Cooking & Curry Zen - Japanese Curry Brainwashing