Japanese Curry

Japanese curry is typically vegetable based and with meat added after the vegetables are cooked. It is pretty hardy compared to Indian curry that is rich and creamy. Its simple to make, all you just need are some boxes of Japanese curry (see pictures below). So the secret is to making the best taste is mixing the sweetest curry with the spiciest. Make sure you add equal levels of spice to sweet curry mix to achieve the "perfect blend." Head to you local Japanese grocery store (or Asian food store) and look for packets like these.

In the bottom right hand corner it will tell you the level of spice and sweetness the curry is. Be sure to get level 1 for sweetness and level 5 for spice. Now we're ready to make some Japanese Curry.

1)Start with a pot of water filled half way to 2/3 full set to boil (I use a 4 quart pot)

2) Cut up your desired vegetables (typically in Japanese curry there is potatoes, carrots, and onion, fill free to experiment)

3) Add your vegetables to the pot and let them cook for about 15-20 minutes (or until they are soft to the touch be sure you wait the whole time and don't add the curry cubes too early)

4) Now it is times to add the curry cubes, turn the heat down to the lowest setting and I add 4 cubes or half a packet of the sweet curry and the spice curry so 8 in total (add more cubes if you would like thicker or less if you would like the curry more runny)

5) Stir all the contents to ensure the cubes are fully dissolved into the solution and turn off the heat (make sure you keep stirring this part can burn very easily and stick to the bottom of your pot and make for a not so pleasant taste)

I serve my curry over Japanese sticky rice with Tonkatsu and a salad with sesame dressing. The 4 quart pot feeds roughly 8-12 people (depending on how much they eat). Thanks for reading any questions fill free to send me a message or add your pictures of your curry in the comments.