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Japanese-style Green Curry Recipe

Japanese-Style Green Curry Recipe
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Serving : 2
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Prepare the ingredients before making Japanese-Style Green Curry in your home. Then, follow these steps below to serve Japanese-Style Green Curry for your family or friends.

Ingredients: Japanese-Style Green Curry

  • 150 grams Ground chicken
  • 3 Satsuma-age (70 g)
  • 1 Onion
  • 1/2 bunch Shimeji mushrooms (about 100 g)
  • 2 Peppers (green!!)
  • 1/4 of each Red and yellow bell peppers
  • 1 tbsp Sake
  • 300 ml Water
  • 1 1 1/2~2 teaspoons Curry powder
  • 1 tsp ❖Yuzu Pepper (Green!)
  • 1 tsp ❖Salt
  • 1 tbsp ❖Honey
  • 100 ml Soy milk (additive-free)
  • 2 Rice bowls' worth, Warm rice
  • Toppings:
  • 1 Green pepper, toasted sesame etc.

How to Make Japanese-Style Green Curry

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Japanese-Style Green Curry in your home by yourself.

    Step 1
  • Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
  • Step 2
  • Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
  • Step 3
  • Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
  • Step 4
  • Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
  • Step 5
  • Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
  • Step 6
  • Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
  • Step 7
  • Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
  • Step 8
  • "Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
  • Step 9
  • You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.
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