 Japanese Curry Rice Japanese Curry is one of the most popular dishes in Japan. It commonly served with steamed rice and the dish is called “curry (pronounced karē in Japanese) rice”. Japanese curry is usually thicker than curry in other countries, and typically contains onions, carrots, potatoes and meat. A popular relish for Japanese curry is Fukujinzuke pickles, one of the popular pickles in Japan. Japanese curry is not only tasty but also can be made easily by using an instant Japanese curry sauce mix (roux). A variey of Japanese curry sauce mixes are available in Japanese or Asian grocery stores or online stores. The mixes come in three different spiciness - mild, medium-hot, and hot. Ingredients: Meat of your choice* Onions* Carrots* Potatoes* (Yukon Gold recommended) Water* A box of instant Japanese curry sauce mix (see below) 1 Tbsp Cooking oil to saute meat and vegetables (* For quantities, refer to the instruction on the box of the curry mix you use.) Steamed rice to serve with the curry Cooking Direction: 1. Slice onions, and cut carrots and potatoes into 1" cube or bite-size pieces. 2. Cut meat into 1" cube or bite-sized pieces. 3. Heat a thick and deep saucepan, and saute meat with oil until browned, then add all vegetables and saute for anther 2 - 3 minutes. 4. Add water to the pan and bring to boil. 5. Lower the heat to mie-low and cook for about 20 minutes, or until tender. If you see foamy scum appears the surface, scoop it out of the pan. 6. Remove the pan from the heat, break the curry mix into pieces and add them to the pan. 7. Bring the pan back to the low heat and cook about 20 minutes or until curry is resolved completely and thickens. If the curry is too thick, add gradually add extra water to the thickness you like. 8. Serve over steamed rice and relish with Fukujinzuke. - Japanese Curry Sauce Mix - Mild Mild Med-Hot Med-Hot Med-Hot Hot Hot Large size Large size Large size - To Serve With Japanese Curry - |