Japanese Curry Rice
Japanese Curry or Kare is a favorite of one of my girls. This is usually served over rice or udon noodles. Katsu (chicken or pork cutlet) is almost always served with it. This is very different from the Indian style curry as this has a milder taste and is usually made from a curry roux mix. There are several Japanese brands in the market and the most popular is the House Kokumaro Curry mix. This is available at any Asian grocer.
This is very simple to make and you only need a few simple ingredients: 1 lb. meat (chicken, pork or beef), 3 medium sized potatoes, 2 medium sized carrots, an onion and 1 box of curry mix roux.
Heat a pan and add 2-3 tbsp. of vegetable oil. Saute your diced onion until translucent. Add your meat (cut into bite size pieces) and cook until it changes color. Then add 4 cups water and let this simmer for around 15 minutes covered. Add your potatoes and carrots (cut into smalls chunks) and cook for several minutes before adding 1 box of curry mix roux. Mix well until roux is well dissolved and let this simmer for 10 minutes until sauce has thickened.
Serve over a bed of steamed white rice. Best eaten with just a spoon !