Recipe notes
You can use any vegetables you have on hand, chopped, cubed or cut into small strips, as well as chicken, ham, sausages, shrimps, squid... As long as everything is cut into small pieces, anything goes! The amount of curry depends entirely on your curry and your taste.
JAPANESE CURRY
Born in India, Japanese curry is a popular condiment in Japanese cuisine. It's inexpensive and very easy to prepare. Less spicy than the Indian version, Japanese curry's thick, subtly sweet sauce makes it the perfect family comfort dish. There are as many recipes as there are cooks who prepare it. Japanese curry can be bought as a ready-to-dilute stock cube, known as "curry roux", or you can prepare your own blend of spices. It's suitable for all diets, as you can put whatever you like in it: meat, fish or vegetables.
TIP: Add a grated apple to your preparation to make your curry even sweeter and more delicious.
HOW TO PREPARE RICE
The rice is gently washed by hand. It is then cooked in a pressure cooker or saucepan (covered throughout), with one part water to one part white rice.
WHICH RICE TO USE?
Koshihikari rice is said to be the king of rices because of its many characteristics: its shine, its sticky texture and its pleasant umami taste. This variety accounts for 1/3 of all rice produced in Japan. It is ideal for onigiri and bento recipes, as it remains soft even when cold.
WHITE RICE
White rice is 100% polished to remove the bran. This is the rice most frequently served in Japan, and is found in all the country's emblematic recipes: maki, onigiri, domburi, to name but a few.
THE COMPLETE RICE
Thanks to its nutritional qualities, brown rice (genmai) is becoming increasingly popular. It consists of the seed and its husk, the bran. Less fluffy than white rice, it should be soaked overnight before cooking. If you'd like to integrate it gently into your diet, you can start by mixing it with white rice in your preparations.
There are 3 types of brown rice: Brown rice, black rice and red rice.
DIFFERENT TYPES OF BROWN RICE
Brown rice: Richer in nutrients than white rice, brown rice is highly nutritious and satiating. It's low in gluten, high in fiber and easy to digest. It can replace white rice in onigiri, for example.
Black rice: This rice often turns dark purple after cooking. It has a firm consistency and a taste reminiscent of hazelnuts. It goes perfectly with a fish or shellfish dish.
Red rice: This variety is highly nutritious and even helps lower cholesterol levels! Red rice is often eaten with white rice, but it's also delicious on its own.
