Curry Love

Ok today's recipe is one that is near & dear to the heart of every Japanese person. Opinion polls run by Japanese companies, magazines, etc. show that the #1 food of most Japanese is Curry Rice, or as they call it kare risu. Japanese curry differs from Indian curry because it is much weaker in the spice department. Most restaurants here in Japan offer curry, and there are a lot of restaurants whose menus have mostly or all curry items.

I love Japanese curry because a. you can make a lot of curry for not much $, and b. it's really good to eat on those cold winter evenings. Not that it's winter at the moment but there's still a nippy aspect to the spring air here in Hokkaido. So when I came to Japan I noticed how popular curry was here. I've never really had curry before in the US but the cafeteria at the school, and also (as stated above) there's a lot of curry restaurants here. So I decided to make my own curry.

The curry section at the grocery store is impressive. About half an isle completely filled with curry kits. You can buy the kind that already has everything in it & all you have to do is heat it up, the kind that is already made but requires meat, and the kind I prefer. Most curry comes in block form with all the spices & thickening agents already compressed. It looks like a cube of dog food basically. One box of curry mix (about $3/4) can make enough curry for 8 people.

I usually make 'House brand Vermont Curry' which is a brand I've seen before in the US. Thus I could find english instructions for the japanese package. It comes in different strengths of spicy. Trust me when I tell you I am not a spicy loving person. So when I tell you that level 1 curry is NOT SPICY AT ALL you know I'm not downplaying it. There are 5 levels & I use level 3. Its just spicy enough to give it a little kick without being too spicy for words. Instructions from the english version of the package are as follows:

Directions: (12 Servings)
1. Cut meat or chicken, onions, potatoes and carrot into bite size. Saute in saucepan until lightly browned.
2. Add 5-3/4 Cups (1400ml, 47 fl. oz.) water and bring to boil. Cook over low to medium heat about 20 minutes, or until tender.
2. Remove from heat. Break curry sauce mix into pieces and add to saucepan.
3. Cook over low heat about 20 minutes, or until curry thickens. Serve over cooked rice or pastas.
Note: When using a half packet, please add half the amount of the ingredients mentioned (above) and 3-1/2 cups of (approx 850ml, 29 fl. oz.) of water

Here are the changes I make to that:
1. I put a lid on the pot & cook veggies + meat until veggies are soft and meat cooked.
2. I put water in a seperate pot & boil. Then I add the stuff from the pan.
3. I use about 2 2/3 cup water, not 3 1/2 cups. I like mine to be a little thicker.
4. Because the veggies are already soft I don't need to boil for 20 min. And it only takes about 10 min. for the curry to get thick after I've added the spice cubes.
5. I've only tried curry with rice, not pasta. So I've no idea how that would taste. Sorry. :P

Half of the curry package is enough to feed me & my 2 friends with leftovers for my lunch the next day. So I wouldn't worry too much about not having enough curry to go around. Please enjoy my crappy pictures for the curry & the spice cubes.