Japanese curry: Recipe

How to make Japanese curry using curry cubes

Written by Tomas Lyngen

Published: 30 Oct 2021

Directions

Peel and cut vegetables

Start by finding the casserole you want to use. Then fill the bottom with potato's, then put a layer of carrots above. This gives a nice amount of potat/carrots to sauce ratio

Peel the potato and carrots, cut them into bite size cubes

Cook until tender

Fill the water up to about 80% of the casserole. We'll add onion and meat later, so you'll want to leave slight room for that

Put a lid on and cook until tender. As they're in cubes, cooking time is shorter

Preparing meat

If you're using raw meat, you might want to add it now

Cut the meat into bite size pieces

For meat, I vary depending on what I have at hand and what I feel for

For chicken, I normally cook it separately and add it later in the process. As I feel the chicken in my area often has a lot of salt water coming out of it, that I don't want in the food

For beef, as I want it propee tender. I often start cooking beef 1hr before I actually starts cooking the vegetables. Then add the potatoes and carrots to the same pot

Pork I normally just add at the same time as vegetables

We often use hotdog, as kids love it and this will be added at the end of cooking. As it only needs to be heated. Hotdogs nicely complements most meats

Add curry cubes

When the potato is tender, it's time to add the Japanese curry. Follow the box instructions, to see how much you need to add. As this varies between brands

I've tried many different brands and one of the frequent ones I get is the Vermont Curry Medium Hot, but here it comes down to personal preference and what's available in your area