What makes this dish different than the Indian or Thai versions? The trick is the curry mix. Japanese curry comes in a block, much like a chocolate bar. You break it up over the meat and veggies, add a bit of water and let it simmer... and serve over sushi rice. Pretty simple! And the flavor is amazing. It comes in mild, medium-hot and hot. I always choose the medium-hot. Every Super Walmart/Giant/Safeway/Wegmans/etc. should carry this is the Asian foods aisle.
"Gee, this seems like a 'stick-to-yer-bones' type of meal. Why on earth would you make it during the summer?" Truth be told, I enjoy Japanese curry so much, we have it (almost always) at least once a month. It's just that good. So stop spending $$$ on take out and treat your family/friends to a earthy & savory meal.
Musical Influence: "Til the End of Time" by fade (Japan)
Ingredients:
5 medium red potatoes chopped and quartered
2 cups baby carrots
1 medium onion, sliced
1 box Golden Curry (medium-hot)
1 pound beef stew meat (cubed)
2 cups cooked sushi rice
1 tablespoon olive oil
1 1/2 cups water
In a deep frying pan or wok, heat the oil over medium-high heat. Once the pan has warmed, added the beef. Cook for 5 - 7 minutes, turning the beef so it browns on all sides. Add the veggies next. Cover and let it cook for 5 minutes. Remove the lid and break up the curry bar, scattering the pieces over the meat and veggie mixture. Add the water and cover. Let it cook about 2 minutes so that the curry pieces have begun to melt. Stir to mix well. Let the sauce come to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the veggies are tender. Spoon the meat and veggies onto steamed sushi rice and enjoy!