Japanese Curry with Shrimp

Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

King Oyster (Eryngii) Mushroom Steaks with Mayo

King Oyster (Eryngii) Mushroom Steaks with Mayo
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This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
King Oyster (Eryngii) Mushroom Steaks with Mayo
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Votes: 1
Rating: 5
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This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Trim off the root end and rinse the mushrooms and shake off excess water. Slice each one in half lengthwise.
  2. Heat a frying pan over medium heat and add the mayonnaise and the sliced mushrooms. Cook on both sides.
  3. Pour in the white wine, place a lid over the pan, reduce temp to low, let the mushrooms simmer until wilted, season with black pepper and a drizzle of soy sauce.
  4. Top with some parsley, serve as a side with rice or pasta.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Japanese Noodles with Shimeji Mushrooms

Japanese Noodles with Shimeji Mushrooms
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Rating: 5
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The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Japanese Noodles with Shimeji Mushrooms
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Rating: 5
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The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a large saucepan of water to a boil and cook the noodles according to package instructions (I would use Fettuccine). Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
  2. Turn up the heat and add the Shimeji mushrooms and cook until the mushrooms are soft. Lower the heat and add a ladle of cooking water from the noodles, the soy sauce, and the miso paste, if no miso paste, I would use 3-4 anchovy fillets mashed into a paste. Stir until the miso (or anchovies) is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
  3. Drain the noodles well and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley sprinkled on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Japanese Egg Sandwich

Japanese Egg Sandwich
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Every convenience store I have been in in Japan (I lived there 13 years) had packaged egg sandwiches, and these were a staple when heading back home after out a night out with the boys.
Servings
1 sandwich
Servings
1 sandwich
Japanese Egg Sandwich
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Every convenience store I have been in in Japan (I lived there 13 years) had packaged egg sandwiches, and these were a staple when heading back home after out a night out with the boys.
Servings
1 sandwich
Servings
1 sandwich
Ingredients
Servings: sandwich
Instructions
  1. In a small bowl mash together the egg and mayo, add salt and pepper to your liking. Spread butter and mustard on each slice of bread, place a lettuce leaf on one slice of bread, spread the egg mixture on top of the lettuce leaf, top that with the other lettuce leaf, top that with the other slice of bread, butter and mustard side down, enjoy.
Recipe Notes

One egg is 5 Baht, you get the idea, this is really low cost.

Been making egg sandwiches like this for years with the lettuce, yesterday I was researching egg recipes and found this, I thought it would be humorous to post a very common sandwich.

Japanese Beef Curry

Japanese Beef Curry
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Votes: 1
Rating: 5
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there and I had them ship 4 packages down here to my house in Nakhon Si Thammarat. I made this last night 19 Jan 2017 as written, and wow is it good!
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Japanese Beef Curry
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Votes: 1
Rating: 5
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there and I had them ship 4 packages down here to my house in Nakhon Si Thammarat. I made this last night 19 Jan 2017 as written, and wow is it good!
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the veggies and the meat. There is no need to add any salt to this, the curry has plenty in it already.
  2. Season the beef with pepper to your liking. In a pot, heat a splash of olive oil and add the beef, just brown on all sides, no need to cook through. Remove the beef from the pot.
  3. Same pot, add olive oil if needed and cook the onions and garlic until soft and translucent, then add the potatoes, carrot, and beef. Add the stock and simmer for 20-30 minutes or until the beef is tender and the vegetables tender. I am using Thai beef so give it plenty of time to get tender.
  4. This is the curry I used, a well respected Japanese brand and this is a import item.
  5. This is half of the package, 100 grams.
  6. And it does in fact look like a candy bar.
  7. Add the curry to the pot and stir to mix in, it dissolves rather fast and simmer for 10-15 minutes and the curry will thicken.
  8. Serve in a bowl with a scoop of rice on the side.
Recipe Notes

The box of curry is 160 Baht, you will use half that for a cost of 80 Baht. The beef, this is local sourced, not from Tesco, can range in price from 150 to 260 Baht/kilo. 500 grams would be 75 to 130 Baht. I will use the 130 figure for this. For 6 servings, this is about $1.03 per serving. If you make this with beef you get at a lower price, this would be less than $1 per serving.

Variant: Top with chopped pecans and raisins.

Adapted from an internet recipe.

Variant provided by good friend, Jerry Juliana.
United States.

Chicken Katsu – Japanese Chicken Cutlets

Chicken Katsu - Japansese Chicken Cutlets
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Chicken Katsu - Japansese Chicken Cutlets
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Rating: 0
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Chicken
For the Curry
Servings: servings
Instructions
  1. Slice each chicken breast in half horizontally so you have 4 pieces. Season the chicken on both sides with salt and pepper. Set aside.
  2. In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  3. Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  4. To cook the chicken, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  5. While the oil is heating, 1. coat the chicken with flour and shake off the excess. 2. dip the chicken into the beaten egg. 3. roll the chicken in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain. Optional, top each piece of chicken as soon as you take it from the hot oil with a slice of cheese.
  6. To assemble this dish, the common way is to put rice on one side of each dish, then take a piece of chicken and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the chicken then the rest in the open part of the dish. Serve.
Recipe Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.

Here is the pork cutlet Tonkatsu version.

Adapted from an internet recipe.

Tonkatsu – Japanese Pork Cutlets

Tonkatsu - Japanses Pork Cutlets
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Tonkatsu - Japanses Pork Cutlets
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Rating: 0
You:
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Print Recipe
I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Cutlets
For the Curry
Servings: servings
Instructions
  1. Season the pork chops on both sides with salt and pepper. Using a knife, cut a large slit in the side of the chops to make a pocket. For the cheese, if using pre-sliced cheese, the square type, fold a slice in half and insert into the pocket on the pork chop. If using cheese from a block, use one thicker slice this into the pocket on pork chop. Set aside.
  2. In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  3. Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  4. To cook the chops, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  5. While the oil is heating, 1. coat the chop with flour on all sides and shake off the excess. 2. dip the chop into the beaten egg. 3. roll the chop in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain.
  6. To assemble this dish, the common way is to put rice on one side of each dish, then take a chop and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the pork then the rest in the open part of the dish. Serve.
Recipe Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.

Variants: You can omit the mint leaves, or the cheese, or both.

Here is the Chicken Katsu version.

Adapted from an internet recipe.

Oyakodon

Oyakodon
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This is a Japanese rice bowl dish and sounds really good. For some of the ingredients however, I may have to have brought over from Japan or brought up from Singapore. This is on my to cook list and I will report on this when I can source the ingredients.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Oyakodon
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This is a Japanese rice bowl dish and sounds really good. For some of the ingredients however, I may have to have brought over from Japan or brought up from Singapore. This is on my to cook list and I will report on this when I can source the ingredients.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring water to a boil in non stick skillet, then add the soup base, mirin, sugar, soy sauce, and onions and cook for 3-5 minutes. Then add the chicken and simmer until the chicken is cooked. Once the chicken is just about cooked through, pour the beaten eggs into the skillet around in the liquid. Cover with a lid and simmer for 2-3 minutes. Done, no wasn't that easy?
  2. Place cooked rice into large soup bowls and ladle the chicken and egg mixture over the top, sprinkle with some chopped spring onion, serve.
Recipe Notes

Low cost, easily under $1 per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.