Hi! Today I’m sharing a very simple but healthy and delicious recipe for Japanese curry :). This is something I frequently make during midterms or during exams because I can make it in bulk and eat it for multiple days (which saves me from cooking many times a day).
The curry brand I used is “Golden Curry” in “Extra Hot”. I have previously used Glico in “Medium” and “Hot” as well (you can purchase them at Oriental Mark in Kingston for $5, or for $3 in any Asian supermarket in Toronto) . I usually choose the most spicy option because Japanese curry is pretty mild to begin with. To me “extra hot” would only be considered “medium hot”. The best part about these premade sauces is that you do not have to add any other ingredients into the stew except for vegetable oil.
The overall schedule (allow for a total of 1.5h):
- Chop ingredients: 10 minutes (or less if you have someone to help)
- Stir frying ingredients: 15 minutes (10 for beef+onions, 5 extra for carrots and potatoes)
- Waiting for the water to boil: 5-10 minutes
- Shimmer: 20-30 minutes (you can do something else during this time)
- Add in curry sauce, peas, and mix: 15 minutes
- 2 Medium Onions (if you don’t like onions I still recommend you to use one because the onion completely melts into the soup and the flavour becomes very mild)
- 3-4 Potatoes (I am a potato fiend, so I use 4, but you could use 3 or less)
- 3 Big Carrots (You can use baby carrots if you wish)
- 1/2 a clove of Garlic
- 1 Cup of frozen peas (Put a cup into warm water)
- 2 Pounds of beef or chicken
- 5 Cups of Water
Although it seems like it takes a long time to make, this pot of curry last for 3 days (for two)!!
The first step would be to make rice!! This way the rice will be cooked when the curry is ready! The next step is to dice up stewing beef (I used 2 pounds). Stewing beef comes in pre-chopped pieces, however, I find that it is easier to eat and more flavorful when diced into smaller pieces. Alternatively you can replace beef with chicken (dark meat would taste better with curry).
Next we will dice the other ingredients, After the chopping is complete, I place the beef and the garlic and onions into a big stewing pot on the highest heat setting with 1 teaspoon of vegetable oil and stir fry until the meat the brown. After the meat is browned, I place the carrots and potatoes into the pot as well and stir fry for 5 minutes.
After boiling, turn the fire on to low (2/10) and allow the broth to shimmer for 20-30 minutes, be sure to put the lid of the pot on and leave a little gap to allow for steam to escape. I prefer to shimmer for 30 minutes because I like extra mushy potatoes and carrots, but 20 minutes will suffice. After shimmering you can add in the Japanese curry sauce mix! You can break it up into smaller pieces for easier mixing. It should take 5 minutes for the sauce to break down. After 5 minutes, drain the water from the peas, and add it to the mix (if peas are cooked for too long they become really mushy). Then place the lit back on to the pot, and allow the sauce to cook with the broth for 10 more minutes.
It should look like this after 10 minutes! Usually during the 10 minutes I’m just standing in from of the pot smelling the curry! Now you have a big pot of curry to eat, and your rice should be ready :)!