Japanese Curry

Prep Time: 

10 mins

Cooking Time:

40 mins

Servings:

6

Japanese curry is another household staple and comfort food for many Japanese people. It is enjoyed by all ages and is often portrayed as the go-to food in any situation. Usually served with sticky rice and is versatile when it comes to satisfying a variety of people at the table.

Instructions

1. Start to cook Rice, cut the meat into chunks, and vegetables into a large bite-size
2. Heat oil in a large pot and add garlic, ginger, and onion, stir fry until onion is golden brown (appox.10min)
3. Add meat and cook until the colour changes then add carrots and potatoes and stir fry for 5 min. (optional: you can add curry spices here to add more flavor)
4. Add water, bring it to boil, and then lower the heat to low to simmer until the meat and vegetables are tender (approx.15-20min)
5. Turn the heat off, break the curry blocks apart and add. Stir to dissolve
6. Turn the heat back on low and bring to simmer stirring occasionally to thicken the sauce
7. Add secret ingredients if you like and simmer for another few minutes(optional)
8. Serve with the cooked rice and enjoy

Ingredients

3 cups Japanese Rice (Sushi rice)
Any type of meat (chicken, pork, beef ) 450g
1clove of garlic minced
A small piece of ginger minced
3 Potatoes (~300g)
1 large carrot (~150g)
2 large onions ( ~400g)
1 pack of Curry block (some curry block box are for 12 servings and comes with 2 packs, in this case just use one of them and reserve the other for another time)
→ can be bought at an Asian supermarket
1L water (the water amount depends on the curry block brand so, please check the instruction on the curry block box)
2 tbsp of oil (olive oil, sunflower oil, etc.)
Secret ingredients (optional): Worcestershire sauce, a piece of dark chocolate