bowls of happiness

On a rainy night it doesn't get any better than this: JAPANESE CURRY.


Hurray! It's Curray!


2-3 yellow onions, chopped chunky style

4-5 carrots, chopped in 1" segments

1 lb. thin sliced beef
-OR-
2-3 potatoes, cut in 1" cubes

1 package Japanese curry 
(the "Golden Curry" brand is found is almost all grocery stores, but the good kind is "Vermont" or "Apple" curry, which is pretty much only found in Asian food stores)

Depending on the brand of curry you buy the box will instruct you to add a certain amount of water.  Ignore it.  Add at least a cup less than what it calls for.  Add all the chopped veggies to the pot of water and bring to a boil.  When it boils turn the heat down to a simmer and let it cook until the veggies are almost fork tender.  If you're using thin sliced beef, now is the time to add it.  Let the beef cook in the hot curry, it will probably take between 5-10 minutes depending on how thin the beef is (I use shabu-shabu cut beef, it just makes it easier.)  Break up the blocks of curry and add it to the pot, let the curry dissolve and give it a stir, things should thicken up pretty quick.  Eat it with rice (Japanese-style rice!*) and if you are so daring, eat it with red pickled ginger.  Seriously!

So. Happy. :)

*Rice 101: Japanese rice is the short kind.  Not super short like Vietnamese sticky rice, not long like Chinese rice...right in between.  Educate yourself!