Japanese curry rice (カレーライス)

13 August 2013 - Karē raisu

My sister brought us S&B Curry Sauce Mix d(^0^)

Curry (カレー karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry). A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular.

It's so much easier with a premix curry sauce. You don't have to make a roux, just follow the instructions on the package:

1. Heat oil and stir-fry meat and onions in oil in a large frying pan until onions are lightly browned (approx. 3 minutes).
2. Add carrots, potatoes or other vegetables.
3. Put the cooked meat and vegetables into a large pot. Add water and bring to boil.
4. Reduce heat, cover and simmer until meat is tender (approx. 10 minutes).
5. Break the Curry Sauce Mix into pieces and add them to the pot.
6. Stir until completely melted. Simmer for 5 minutes, stirring constantly.
7. Serve hot over rice or noodles.