Japanese cuisine, Japanese food recipes.

First:
Rice patties that offer a good match of curry flavor with raisons and fukujinzuke pickles.

Second:
Flake the corned beef to make . Peel potato and carrot and slice them into thin quarter-rounds. Squeeze fukujinzuke (thinly sliced pickled vegetables that invariably accompany Japanese curry rice) to remove excess moisture. Wave the sheet of nori seaweed lightly over the flame on both sides and cut into 6-8 rectangles.

Stir-fry flaked corned-beef in a frying pan until tender. Add onion, potato and carrot slices and stir-fry together. Add water and bring to a boil. Reduce the heat a little and simmer for 5-6 minutes. Blend in the store-bought curry roux and curry powder. Turn off the heat when it’s thickened.

Mix curry prepared in step (2) with cooked rice. Form into 6-8 patties, pressing together firmly.

Place rice patties in a thinly greased frying-pan and top with raisins and fukujinzuke. Brown both sides. Wrap with a belt of nori seaweed.

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