Japanese Curry

Like most Asian countries, Japan has its own special take on curry and it has been a very common meal for James and I during our stay here. It is really quite easy to make, is much more mild than curries from other Asian countries, and it tastes delicious.

Here is the recipe for the most common variety of Japanese curry:

Potatoes

Carrots

Onion

Chicken

Oil or butter

water

Curry mix or sauce

That’s it – that’s all you need. You can make the curry mix from scratch, but I’ve found that most people use one of the many curry mix brands that you can find in any grocery store. I was introduced to S & B, and this seems to be the most popular brand. Not sure if you can find it in the States, but I’m guessing that you can.

Directions: Cut ingredients to uniform pieces, put in large pot with the oil or butter and let sauté for 5-10 minutes (until the onions are cooked through). Then add water to pot so that top is just covered and bring to boil. Skim off the top layer of the water that rises to the surface, and then reduce heat and cook until meat and carrots are tender (about 20 minutes). Break the curry mix cubes into pieces and then stir until completely dissolved. Let simmer for 5-10 minutes, and then serve over rice and enjoy!