Japanese Curry

Japanese curry, although originally supposed to be inspired by Indian curry, is something else completely. It bares no resemblance to Indian curry. It is, however, apparently now a staple of Japan, and understandably so because it's so easy to make in large batches and stores for a good while.

I started out with some carrots, potatoes, and onions.

Roughly chopped up. The size is up to your preferences. I don't like very large pieces but I was lazy, so this'll do.

Some smashed, peeled, and chopped garlic. Pardon the dirty cutting board.

Here's something you won't usually find in Japanese curry, lemon. I like my sour and citrus, so I used a whole lemon juice. This can be disregarded or reduced depending on taste.

Sauté everything up in a pot nice and brown with plenty of oil. If they burn a little it's fine for the taste, it's just not very healthy for you.

Add water, about 3 cups for half a package. Bring to boil and then reduce heat to simmer for 20-30min.

Japanese curry comes in these little flat, rectangular boxes. Each box should have 2 little packs. They're pre-mixed spices. Just toss it into the pot and mix to break it up.

Here they are.

Stir vigorously to dissolve all the curry. Be careful because it'll be a bubbling cauldron of... curry. Cover & let it cook for 10-15min. Stir occasionally.

Now right before it's done, I threw in a little milk. Note the color of the curry is slightly lighter than previous photo. This is optional.

I also made Ma Puo Tofu that night so we had both.

Japanese Curry:

• 2 potatoes, chopped
• 3 carrots, chopped
• 2 onions, chopped
• cloves of garlic, chopped
• juice from 1 lemon (optional)
• 1/2 cup milk (optional)
• oil