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Gluten Free Japanese Curry Rice

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“If you didn't need to eat GF, you would just use one of the boxed rouxs, like the Japanese do (House Vermont Curry, etc.) But those contain wheat flour, so... I like to add a cup of sour cream at the end, which is not Japanese, but makes it even more rich tasting.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Rinse the rice and get it cooking in your rice cooker.
  2. 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
  3. 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
  4. 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
  5. 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
  6. The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
  7. Itadakimasu!

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