Japanese curry is a fantastic tasty and easy normal day dish, which basically all Japanese love and eat very often. It's made mild for small children and more spicy for adults, so it's important to buy the right paste to make it.
What you need is:
1 pack of Golden Curry Medium - alternatively Mild eller Hot
600-900 gr of thinly sliced or diced meat
2 large onions (600-800 gr)
2 large carrots
3 medium large potatoes
2-3 tablespoons of oil for frying
1200 ml of water
Fukujinzuke for topping (can be left out)
Served with: Japanese rice and salad
We use chicken thigh fillet on the pictures here, but you can also use small drumsticks, thinly sliced pork or beef, diced meat as for gullasch, and many other types of meat. The exact amount of both meat and vegetables isn't very important, either, but if you add to much, the dish will become a bit dry.
Start by cutting the onions in strips, carrots in smaller bits, and potatoes in large dices:
Put the oil in a large pot (we use a Ø26 cm pot in the pictures) and heat it at medium high heat. fry the onions in it for a few minutes until they are clear - they cannot turn brown:
Dice the meat while the onions are frying (if you use thinly sliced meat this must be prepared in advance):
Add the meat to the pot and fry it, until it has changed colour. Then add carrots and potatoes and fry for a few minutes more:
Now add 1200 ml of water and bring it to a boil. In the meantime start cooking the rice, then they will be done around the time the curry is finished. When it boils, turn the heat down to medium, just so it keeps boiling. Let it simmer for 15-20 minutes with no lid until the vegetables are cooked. If you use diced beef you can extend the cooking time. When it has boiled for a little while, meat foam will show up:
Remove the foam:
While the dish is boiling, you can prepare a small salad for the side dish.
When the dish is finished boiling, turn off the heat and break the blocks of curry paste inside the pack before gently adding them to the pot. Stir until completely dissolved and the curry is even and smooth:
Turn the heat back on and let the dish boil for another 5 minutes at low heat while frequently stirring. Remove the pot from the stove. Place rice on one half of a plate with tall sides, and place curry on the other half. Add a suitable amount of Fukujinzuke at the edge.
Serve with salad, which is preferably garnished with a good dressing such as Kenko Triple Balance Onion Dressing. Enjoy!