This is another easy Japanese recipe to make! I call it half cheating because you use curry cubes you buy at the store. My mom told me I shouldn’t even post this because I didn’t make my own curry sauce in this recipe. However, I know that I have had friends ask me how you make curry with the cubes (even if the directions are on the back). There are some tricks for this recipe that’s not on the back of the box. Continue reading to find out more! You can use different types of meat here but we recommend beef or chicken. We’ve made it with whatever piece of meat we have. If it’s beef, make sure you cut it into bite size pieces if you did not get beef for stew. If it’s chicken, you can use any part of it as long as it’s not the whole chicken and you cut it up into pieces. Here are some tricks to making this curry.

– Simmering the contents can bubble up some meat film as I call it, froth as my husband calls it. Scientifically speaking it’s the albumin from the meat that dissolves and up comes froth. To get rid of this froth, I recycle! Every time I have tea in a tea bag, I take the bag and carefully take it apart so it’s in one piece with the string still in tact. Then, I rinse the contents off with water and dry it. I keep a drawer full of them so in cases like this, I can use the tea bag, skim it over the water and it will not take the liquid but only the film that’s left at the top. Depending upon how much meat I put in a pot, I typically use one or two per pot.

– Curry roux as we call it comes in a box which includes two cases such as the photo here and it comes in cubes if you peel open the case. The ones in the photo happen to be one spicy and one mild (they came from two different boxes). The House brand has curries such as Vermont Curry, Java and Kokumaru. They tend to be on the sweeter side. The S&B Golden Curry is what I like, now that I enjoy spicy foods. I grew up on House brand because it was milder in flavor. If you’re interested in how they make the cubes, check out their website. I remember when I was growing up I asked for the S&B Prince and Princess’s Curry which they make especially for children’s palettes. It’s much more mild in flavor and the box is fun. However, my parents didn’t like it so they would buy mild curry and add homemade apple sauce and honey in my mini pot of curry, to make sure it wasn’t too spicy.

– Rather than throwing in the curry roux cubes directly into the pot, I mix it in my ladle bit by bit so there’s no chunks in the pot. I’ll add a photo below in the directions to show you.

– I use about 75% of the box. The remaining roux, I cling wrap and throw into the freezer. It lasts up to 6 months in the freezer. I use the remaining cubes to make curry udon for lunch in the future.

Ingredients:

• 1 lb of meat (it can be beef or chicken and let it sit room temperature for a couple of minutes)

• 4 – 5 carrots

• 3 potatoes

• 3 onions

• 1 box of Japanese curry roux box

Directions:

1. Peel and cut the carrots and potatoes in large sizes. The curry will be simmering for awhile so if you make them small, they will disintegrate. Make sure they’re large sizes. Potatoes should be cut no more than six large cubes and the same with carrots. Cut the onions in eight large pieces.

2. In a large pot that you will be using to cook your curry, heat and coat the bottom of the pot. Once the pot is hot, place the meat in the pot and sear it. Remove the meat from the pot and set aside on a plate. Lower the pot to medium heat and sauté the onions until they are translucent. Then add the carrots and potatoes into the pot as well and sauté for 2 -3 minutes. Add the meat back into the pot. Then add water to cover all the ingredients. Turn the pot to high until water begins to boil.

3. Lower the pot to medium heat and sauté the onions until they are translucent. Then add the carrots and potatoes into the pot as well and sauté for 2 -3 minutes. Add the meat back into the pot. Then add water to cover all the ingredients. Turn the pot to high until water begins to boil.

4. After the water comes to a boil, lower the heat to low. On the surface of the pot, there is froth from the meat. Use a ladle to scoop out the layer of film. Try to do your best not taking too much of the liquid off the top. This is where I use the trick I shared above. Rather than using a ladle, I use a clean tea bag. Simmer for 20 minutes taking froth off the top at the 10 minute mark and at the end of 20 minutes.

5. Take the curry roux and dissolve in the pot. Again, I use the ladle trick explained above. I use about one container and a half (75% of the box). Simmer at low heat for at least an hour. If you desire it to be thicker, you can use the remaining curry roux and dissolve it in the ladle as before.
6. Serve with Japanese rice and enjoy! (The rice we eat is Sukoyaka Genmai and is shown above in the photo.)