This was the first Japanese dish I’ve ever eaten and for a long time it has been my favorite Japanese dish.
While we were at university in Cluj, Transylvania, my husband and I met a Japanese student, Hiroshi. We have been friends since, and we’ve been very lucky to have him cook for us. The first dish he ever cooked for us was the dish below.
I’ve never learned how to make the curry from scratch, as I was very happy with the store bought one. I still use the same brand Hiroshi used, S&B Golden Curry, although I’ve tried others and didn’t like them.
This is an adaptation of the original recipe.
For a vegetarian version, substitute meat with potatoes, or a combination of potatoes and cauliflower.
Enjoy!
japanese curry
3-4 portions
Ingredients
250g lean beef, cut in small chunks
1 medium onion, peeled and sliced
1 medium carrot, peeled and sliced
1 big potato, peeled and cut in small cubes
8-10 cauliflower florets
1L water
½ tsp salt
1 box (92g) Japanese curry mix, like S&B medium hot Golden Curry
To serve: cooked short grain white rice
Method
On a low heat, simmer the meat in 1L of salted water. Skim off the foam. Cook until a fork is inserted easily into the meat, meaning it’s ready.
Add the vegetables and continue simmering.
After 10 minutes add the Japanese curry mix solid blocks. Stir with a wooden spoon until they melt. Leave to simmer for max 5 minutes. Taste for saltiness. If needed, add more according to your taste.
Leave curry to rest for 10 minutes! Eat it with cooked short grain rice.
Tips & cheats
I like to use Japanese sushi rice, but this curry goes well with any short grain rice.
If it is too spicy, add a dollop of greek yogurt to each individual bowl of curry.
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