Today we’re going to be making Japanese curry. Japanese curry one of the most popular dishes in Japanese culture. Its pretty different from the original Indian Curry in terms of the thickness and especially the spicyness. Japanese curry is only kind of spicy compared to Indian Curry. I personally don’t think its hot at all but that may be just because Im Japanese. I just want you to know that Japanese curry is one of its own. I Japan, Curry is most commonly made in large amounts for dinner, and almost never made just to take it out as bento. We recommend making double the amount of your usual meal servings and eating half of it for dinner and taking the left over for lunch the next day. There are many awesome ways to use leftover curry to make different delicious dishes for the next day, like putting cheese on top of it and baking. We might show you that on another episode. This video is on how to make the most basic Japanese curry.

Curry and Rice

Ingredients (4 servings)

curry base 70 g(half of a box)
ground meat (beef and pork mixed)  150g~ 200g( you can use pretty much any type of meat)
onion 1
potato 1
carrot 1/2
salad oil 1TBSP
water 500ml(600ml if your pot doesn’t have a lid )

cooked white rice

chopped salad 250g
olive oil 1TBSP
vinegar or marinade liquid  1TBSP
crazy salt preferred amount

Directions

1. Wash the vegetables.

2. Peel the carrots and potatoes, remove the potato sprouts.

3. Cut the vegetables into an easy to eat size (You’ll only use half of the carrot, so wrap the remaining carrot and put it into the refrigerator).

4. Heat vegetable oil inside a heavy pot, put in the vegetables and minced meat; fry them over a medium heat. (In our house we don’t have a heavy pot, we instead substitute it with something else that is easily burned…)

5. When the onions have become glassy, turn down the heat to low and add in the water.

6. skim off the scum that rises to the surface of the water. keep it on a low heat and put the lid on and Simmer for about 15 minutes until the ingredients are tender.

7. We’ll prepare the salad while the pot stews. Open a bag of precut salad into a bowl. and mix it together with some olive oil, vinegar and crazy salt.

8. When the pot has boiled for 15 minutes, turn off the heat and take off the lid. Add in the curry base and dissolve the curry base in the water. You can find these boxed curry base in japanese food markets. there are many brands but they usually all have three levels of spiciness; mild, medium and hot. We always get the hottest one. Turn on a low heat and let it simmer for about 10 minutes.

9. Stir from time to time so that the bottom of the pot doesn’t get burned. Note: If youre using a thin pot, the curry will burn easily and stick to the bottom of your pot.

10. After simmering for 10 minutes, if it looks thick, its done.

11. to finish up, serve it in a insulated bento box, Add tomatoes to the salad (the color is lovely, too).

Make sure you open the lid of the container gently because if curry scatters and gets on your clothes, it’s quite difficult to get the stains off.