Aya cooked a nice big batch of Japanese curry stew to warm us up on this wonderful cold rainy May day.  You can cook this with beef, pork, or chicken, and add vegetables.  Or just do it with all vegetables.  She likes to use the remaining vegetables from the week.  This batch included mushrooms, onions, potatoes, carrots, and asparagus.  But anything goes really.  It’s a great dish, especially on a cold rainy day.  The curry sauce is from a Japanese mix available at Asian grocery stores.


Japanese Curry Stew

1 lb beef, pork, or chicken (cubed)
3 medium onions chopped
2 medium potatoes cubed
1 medium carrot sliced

Lightly brown meat, add vegetables.  Add 5 cups water and bring to boil.  Cook over low to medium heat about 15 minutes.  Remove from heat and add curry sauce to pot.  Cook on low for about 10 minutes or until curry thickens.  Serve over cooked rice.


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