Best 2 Gluten Free Japanese Curry Recipes

**Gluten-Free Japanese Curry: A Flavorful and Inclusive Culinary Delight**

Japanese curry, a delectable dish known for its rich, aromatic flavors and versatility, has captured the hearts of food enthusiasts worldwide. This beloved dish, traditionally made with wheat-based roux, can now be enjoyed by those with gluten sensitivities or celiac disease thanks to the availability of gluten-free alternatives. Our collection of gluten-free Japanese curry recipes offers a range of options to cater to diverse dietary needs and preferences.

From the classic Japanese curry with chicken to innovative variations like vegetable curry and seafood curry, each recipe is carefully crafted to deliver an authentic Japanese curry experience without compromising on taste or texture. Whether you're a seasoned home cook or just starting your culinary journey, our detailed instructions and helpful tips will guide you through the process of creating a flavorful and satisfying gluten-free Japanese curry.

So, prepare to embark on a culinary adventure as we explore the delightful world of gluten-free Japanese curry. Discover how simple ingredients can transform into a symphony of flavors, tantalizing your taste buds and leaving you craving more. Bon appétit!

Here are our top 2 tried and tested recipes!

GLUTEN-FREE JAPANESE CURRY

Gluten-Free Japanese Curry image

I LOVE Japanese Curry. It is a dish I have grown up with and my grandma used to make weekly. Since my children were diagnosed as Celiac they can not have the packaged curry sauce as one of the main ingredients is wheat. I made this recipe and it turned out really yummy! Thumbs up all around! My husband said its better than the packaged stuff!

Provided by FlamingoSushi

Categories Curries

Time 1h

Yield 3 1/2 Quarts, 10 serving(s)

Number Of Ingredients 18

Ingredients

5 tablespoons butter
6 tablespoons rice flour
4 tablespoons curry powder
1 tablespoon cumin powder
8 ounces broth (chicken or beef)
5 tablespoons heavy cream
4 tablespoons ketchup
3 tablespoons sugar
salt and pepper
2 tablespoons olive oil
2 lbs beef (not ground)
1 onion
1 tablespoon garlic
1 tablespoon ginger
4 russet potatoes
4 large carrots
4 cups water
10 cups cooked short grain white rice

Steps:

ROUX.
Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
Add curry and cumin power, reduce heat to low.
Mix broth in little by little to make curry roux smooth. Stirring frequently.
Add salt, pepper, heavy cream,ketchup and sugar.
Cook on low until thick.
CURRY DISH.
Cut beef into bite sized cubes.
Cut potatoes and carrots into bite sized cubes, slice onions.
Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
Add potatoes, carrots, and water. Simmer until potatoes are done.
Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
Serve over hot rice and enjoy!

GLUTEN FREE JAPANESE CURRY RICE

Gluten Free Japanese Curry Rice image

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.

Provided by Lelandra

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups japanese rice, cook in rice cooker with water up to 3 cup line
2 carrots, sliced
2 potatoes, diced
1 lb beef, stir fry cut (2-3 cups)
1 tablespoon peanut oil
6 tablespoons butter
1 cup mixed mushrooms, sliced
1/2 cup onion, chopped
1 garlic clove, minced
1 teaspoon gingerroot, grated
4 tablespoons rice flour
1 teaspoon salt
2 tablespoons sugar
4 teaspoons curry powder
2 cups beef broth
pickled ginger, red (beni shoga)

Steps:

1. Rinse the rice and get it cooking in your rice cooker.
2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
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. 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.
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.
Itadakimasu!

Nutrition Facts : Calories 1653.5, Fat 102.8, SaturatedFat 45.4, Cholesterol 158.2, Sodium 1240.4, Carbohydrate 155.2, Fiber 6.5, Sugar 9.5, Protein 24.1

Tips:

Use a good quality curry powder. This will make a big difference in the flavor of your curry.
Don't be afraid to experiment with different vegetables. This recipe is very versatile, so you can use whatever vegetables you have on hand.
If you want a thicker curry, add more cornstarch or potato starch.
Serve with your favorite toppings. Some popular options include rice, noodles, and vegetables.

Conclusion:

This gluten-free Japanese curry is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables. The curry can be made ahead of time and reheated, making it a great option for busy families.

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