Japanese Curry

We have finally gotten around to some Japanese food! I'm excited. :) I learned to make a lot of different dishes while I was in Japan, but this is by far my favorite! Curry is really popular in Japan, although it's nothing like the Thai or Indian curry you might be used to. Unlike most other Asian countries, the Japanese don't use a whole lot of spicy ingredients in their cooking. The Japanese idea of "spicy" is probably more like the "mild" version of Indian food. This is probably why I like Japanese food so much!

Curry is served in all sorts of ways in Japan - on white rice, in small rolls of bread as a snack, on fried cutlets of meat (more on that tomorrow) - even in soup form, as is common in Hokkaido, the largest city on Japan's northernmost island. It's a very flexible meal, and very inexpensive, whether you're ordering it in a restaurant or making it at home.

The secret to making curry at home are these roux cubes. Essentially, they're little blocks of oils, spices, and thickeners to make a perfectly-flavored curry. There are a lot of different brands to choose from, but Golden Curry is my variety of choice. They also have different spice ratings, so if you aren't a wimp like I am you can go for a spicier variety of curry roux. Check for them at your local grocery store in the international foods section!

What's the best part about curry? You can include whatever you like! The normal recipe calls for carrots, onions, potatoes, and meat. If I were cooking only for myself, I'd be making it with just chicken, potatoes, and onions - no carrots for me! Because I was making pork cutlets to go with the curry, I decided to make a vegetarian version - the roux cubes don't have any meat or stocks in them, so they're fine for vegetarians! 

Japanese Curry

Serves 4

Ingredients

• 3 medium-sized potatoes
• 1 white onion
• 1 large carrot
• Canola oil
• Salt and pepper, to taste
• Water
• 4 curry roux blocks
• 3 c. cooked rice

Before you start:Chop up your vegetables. Be sure to especially chop the potatoes into small pieces so they will cook fully!

Recipe

In a large wok or pan, heat up some canola oil to medium heat.
Add chopped vegetables, and cook for 10-12 minutes, stirring frequently. Cook until onions become translucent. Add salt and pepper to taste.
Add enough water to cover the vegetables. Bring water to a boil, then reduce heat to simmer, cover your pan, and allow the water to simmer for 20 minutes.
Take pan off of heat, then add curry blocks. Stir constantly until blocks are completely dissolved. Return to heat.
Cook for 5-10 minutes, or until sauce thickens. Serve immediately over rice.

Thanks for reading and happy cooking!