JAPANESE HOT POT RECIPE RECIPES

Name: One-Pot Japanese Curry Chicken and Rice
Total time: 1 h
Yield: 4 servings
Cuisine: japanese
Ingredients: 2 pounds bone-in, skin-on chicken thighs (about 6 large thighs); 2 tablespoons canola oil; Kosher salt and black pepper; 3 tablespoons unsalted butter; 1/2 cup finely chopped white or yellow onion; 3 tablespoons Madras curry powder; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 3/4 teaspoon ground nutmeg; 1 1/2 cups short-grain white rice, rinsed until water runs clear; 1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups); 3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups); 3 1/2 cups low-sodium chicken broth; 2 tablespoons Worcestershire sauce; Chopped scallions, pickles, kimchi and/or hot sauce, for serving

ONE-POT JAPANESE CURRY CHICKEN AND RICE RECIPE - NYT COOKING

One-Pot Japanese Curry Chicken and Rice Recipe - NYT Cooking image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

ONE-POT JAPANESE CURRY CHICKEN AND RICE RECIPE - NY…

One-Pot Japanese Curry Chicken and Rice Recipe - NY… image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

TRADITIONAL SUKIYAKI (JAPANESE BEEF HOT POT) RECIPE

Sep 11, 2020 · Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe 23 Delicious, Fail-Proof Japanese Recipes Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces Recipe
From seriouseats.com

See details

JAPANESE HOT POTS: COMFORTING ONE-POT MEALS: ONO, TADASHI ...

This book is as much about what Japanese Hot Pot is, as it is recipes on how to make it. The first 35 pages of the cookbook cover Hot Pot culture, ingredients, basic techniques and basic recipes. The remainder of the book divides recipes into categories based on …
From amazon.com

See details

GYOZA (JAPANESE POTSTICKERS) RECIPE | ALLRECIPES

Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes. Additionally, international breakfast foods including migas, Japanese pancakes, and shakshuka became increasingly popular. Check out our best new breakfast recipes …
From allrecipes.com

See details

WEEKNIGHT MEAL IDEAS: 15 EASY JAPANESE RECIPES • JUST ONE ...

Feb 14, 2019 · A really popular Japanese Yoshoku (Japanese fusion) recipe, Omurice is one of my children’s favorite meals. The rice is pan-fried with ketchup and chicken, then wrapped in a thin layer of egg. The rice is pan-fried with ketchup and chicken, …
From justonecookbook.com

See details

RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS)

Jul 23, 2021 · The Japanese gyoza is a close cousin of the Chinese dumpling (jiaozi), although a much more modern invention.It is said that when the Japanese returned home from the occupation of Manchuria during WW II, they recreated the Chinese jiaozi, but made it …
From thespruceeats.com

See details

1001 INSTANT POT RECIPES - CORRIE COOKS

Jan 13, 2022 · Welcome to the Best Instant Pot recipes of 2022! Easy and delicious recipes you can make right now. Beef, chicken, rice, cakes and even one-pot meals. You can find here more than 1001 recipes that are great for beginners! 1. Instant Pot Beef and Broccoli The most popular recipe …
From corriecooks.com

See details

JAPANESE NABEYAKI UDON SOUP RECIPE | ALLRECIPES

Great recipe. Used dried dashi powder from the japanese market (1 tsp per 3 cups of water). Only thing I would do differently would be not to add the extra salt as the dashi powder and soy sauce provided enough on their own. I like broth so I doubled the recipe and …
From allrecipes.com

See details

SUKIYAKI RECIPE すき焼き - JUST ONE COOKBOOK

Feb 11, 2015 · Cozy up at your next get-together with friends and family with this homemade Japanese Sukiyaki recipe. Served with seared marbled beef and a variety of vegetables cooked in a soy sauce broth, it makes a heart-warming meal to share at the table!. Sukiyaki (すき焼き) is a popular Japanese hot pot …
From justonecookbook.com

See details

EVERYTHING YOU NEED TO KNOW TO MAKE CHINESE HOT POT AT HOME

Jul 24, 2020 · In order to hot-pot, you need a pot and a burner to keep things simmering at the table. There are a variety of pots and portable burners to choose from. Electric and induction hot-pot sets are the easiest to clean up; you simply wipe the top surface clean with a towel. But one of my favorite ways to make hot pot …
From seriouseats.com

See details

SUKIYAKI RECIPE すき焼き • JUST ONE COOKBOOK

See details

JAPANESE MASHED POTATO KOROKKE RECIPE

Apr 23, 2021 · This recipe is for a basic type of korokke, but there are many variations. Curry korokke are spiced with curry powder, kabocha or pumpkin korokke use the veggie as a filling, and even nikujaga korokke using mashed leftover nikujaga , a meat and potato stew.
From thespruceeats.com

See details

EVERYTHING YOU NEED TO KNOW TO MAKE CHINESE HOT POT AT HOME

See details

TRADITIONAL SUKIYAKI (JAPANESE BEEF HOT POT) RECIPE

See details

JAPANESE HOT POTS: COMFORTING ONE-POT MEALS: ONO, TADASHI ...

See details

CHINESE HOT POT (THE BEST HOT POT RECIPE!) - RASA MALAYSIA

Ingredients for Hot Pot Recipe. For the fresh ingredients, you can get really flexible or creative. As a general rule of thumb, the basics are protein (meat and/or seafood), Chinese vegetables …
From rasamalaysia.com

See details

LANCASHIRE HOT POT | ALLRECIPES

Chilly weather means getting to experience the simple joy of making a big pot of steaming hot soup. While there are few meals in life as comforting as a warm bowl of hearty soup, making it doesn't have to be a tedious task. You don't always have to throw everything but the kitchen sink in the pot…
From allrecipes.com

See details

GYOZA (JAPANESE POTSTICKERS) RECIPE | ALLRECIPES

See details

WEEKNIGHT MEAL IDEAS: 15 EASY JAPANESE RECIPES • JUST ONE ...

See details

RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS)

Jul 23, 2021 · The Japanese gyoza is a close cousin of the Chinese dumpling (jiaozi), although a much more modern invention.It is said that when the Japanese returned home from the …
From thespruceeats.com

See details