Japanese Beef Curry
Japanese Curry is commonly served in three main forms, curry over rice, udon, and curry filled bread. It is one of the m…
5 Apr 2019 120 min 6 servings
Making Broth:
- In a blender, blend onion, garlic and ginger until smooth.
- Place it in a pot and add water, chicken legs and the rest of the ingredients.
- Bring it to boil and stir the broth.
- Continue to cook until chicken tender.
- Take out the chicken legs and drip off the broth and then deep fry it with oil under medium-high heat until golden brown.
Making Crispy Flakes:
- Mix the rice and tapioca flour and also baking powder.
- Add egg yolk and mix it well.
- Add 100ml of the seasoned broth which came from cooking the chicken legs
- Add water, and mix it well.
- Prepare a pot and preheat oil
- Deep fry the broth mixture under high heat by placing one ladle full of the mixture into hot oil until golden brown.
- Note: the oil has to be hot, the mixture has to be mixed properly and light because of water, not thick because of too many flours.
