Japanese-style curry rice
Source: Noriko's Kitchen
Cooking time: 3 hours

Read the instruction on the box of commercial curry roux and find out
what ingredients you need first.  You may increase or decrease the
amount of vegetables and meat by as much as 50% if you wish.  However,
the amount of water you add should not be decreased.  If the consistency
of the curry stew is too thick, adjust it by adding water at the end.  The
commercial curry roux contains everything, so you do not need to add salt
or pepper.  Typical ingredients are listed below.


1 medium yellow onion, sliced
2 or 3 potatoes, cut into big or small chunks
2 carrots, diced
1 cup whole mushrooms
up to 3/4 lb. beef or other meat, cut into bite-sized pieces
1 box curry roux (Japanese brand)
one serving freshly cooked warm rice


Heat a deep pan and add one or two tablespoons of oil.  Saute the sliced
onion over medium heat until it softens.  Brown the meat separately, then
add it to the onion.  Add water as specified, add a bay leaf, and simmer
for 2 hours.  Then add the potatoes, carrots and mushrooms and continue
simmering.  When the potates and carrots are tender add the curry roux. 
Simmer gently for 15 minutes while stirring.  Serve with rice.

recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)

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