This is something I will call “Traditional” “Japanese” Curry. It’s simple, quick and easy. Almost all Japanese kids learn this at some point when they are in elementary school.
- Japanese Curry Roux – 2 boxes (Depends on what you get)
- Beef – 3 slices of steak (or any other meat of your choice)
- Onion – 2 medium size
- Potato – 3 medium size
- Carrot – 2 large size
* Amount of the ingredients really doesn’t matter. Use what you’ve got, and use as much as you want!
- Cut each ingredients to a large bite size
- In a large pot, heat oil (I used Garlic Olive Oil)
- Put the beef, brown all side, then put onion and carrots and cook outside.
- Add enough water to cover the ingredients and bring to boil, while taking the form from the meat
- Once potato is fully cooked, add curry roux. (Adjust the amount of the roux based on how much water you put in the pot)
- Serve with hot rice (I like it better with slightly harder rice)
Now, there always have leftover curry, and here’s the recipe of a dish called “Doria”. This is a Au Gratin with Japanese twist, using rice. Oven cook rice covered with white sauce and cheese. In this recipe, I used curry instead of the white sauce.
- Leftover curry
- Leftover rice
- Egg (1 per person)
- Preheat oven to 400°F
- In a oven safe bowl (individual portion), put a little oil
- Put rice, then curry on top
- Make a indentation in center, drop an egg and sprinkle cheese
- Plae the bowl in middle rack, and cook for 20-30 min, until the egg is cooked to your liking