Japanese Curry

Bahan-bahan

• 2-3 Boneless porkchop, cubed

• 2 Medium-size carrots, cut into big chunks

• 1/2 Large onion, cubed

• 1 Medium-size potato, cut into big chunks

• 1/4C Frozen peas

• 1t Vegetable oil

• Half a box of Japanese curry sauce mix/roux (3.5 to 4 oz)

• 3C Water

• Cooked rice (for serving)

Arahan

• In a medium pot, soften the onion & carrots, then brown the meat lightly.

• Add potatoes and water. Bring the mixture to a boil.

• Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.

• Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Add peas & let simmer for a couple more minutes.

• Season to taste with salt. Serve over cooked rice.

Nota

• For an even quicker dinner, use ground pork and cut all onion, carrots, zucchini, squash to small cubes. Then brown the ground pork lightly, add water & all vegetables, bring it to a boil then dissolve the curry cubes. Let simmer for a few minutes & you are ready to serve. This is normally called the “summer curry” or children curry. Add small pieces of apple to add sweetness to the curry & balance out saltiness.

• I use just able ANYTHING under the sun to make curry. I made something that Mike called “surprise curry” which everything is white in the curry: daikon, turnip, white carrots, chicken, white konnyako (break to small pieces), and apple.

• Meat choice is entirely up to you. For most of Japanese, curry meant beef but I tend to stick w/ chicken. You can even use firm or fried tofu to make vegetarian version.