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Rilakkuma Japanese Curry

Rilakkuma Japanese Curry

MAKES 4 SERVES | COOKING TIME :  1 HOUR

In the cold, rainy month of August, it is no surprise that Japanese curry is on the menu. This simple yet delicious dish often accompanied by rice, is my go to for winter! I chose to spice this basic dish by creating a Rilakkuma face. Follow me on my journey as I show how you can make this cute Rila in your own home!

The Process

INGREDIENTS

  • 6 tasty cheese slices

  • 1 sheet of seaweed 

  • 300g sushi rice 

  • 500g beef mince

  • 2 potatoes 

  • 3 carrots 

  • 1 Golden curry mix mild block

  • 30 ml water 

  • 1 onion

  • 2 tbsp of olive oil

 

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Vegetables in Saucepan

METHOD

Rice

  1. Wash rice in a bowl with water twice. 

  2. Place rice into a rice cooker and set for 30 minutes. 

  3. If using pot:

    1. Add rice and 400 ml of water.

    2. Cover with lid and leave for 15 minutes to cook.

    3. Rest for 20 minutes then fluff. 

 

Curry

  1. Cut all vegetables into small cubes.

  2. Heat the olive oil in a saucepan. 

  3. Add in onion and cook until each piece becomes translucent. 

  4. Add carrots and potatoes into the saucepan and cook until soft. 

  5. Combine beef into the mix and cook until brown. 

  6. Add water and golden curry mix mild block to create a thick sauce. 

  7. Cook until all vegetables are soft.

 

Plating

  1. Pack the rice into an oval shaped bowl and place onto a plate. 

  2. Place beef curry around the circular shaped rice. 

  3. Using cookie cutters, cut two semi circles, a circle, and a variety of flowers and stars for decoration. 

  4. Place the two semi circles on the edge of the oval for the ears and the circle in the middle for the nose.

  5. Place floral cutouts around the Rilakkuma face for decoration.

  6. Using scissors, cut out circles and a nose shape (referencing a Rilakuma image), and place on rice to create eyes and nose. 

  7. Voila - Rilakkuma is created!

 

ENJOY!

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