This pandemic winter I supported my local restaurants with many takeout orders.
Twice a week I reach for my phone and order sushi from October, pizza from Thirteen Pies or UNA, pasta from Primal or chicken and roman gnocchi from Hearth. These restaurants have been a source of much-needed comfort and sustenance.
But if you are tired of takeout or looking to spice up your regular rotation, I have one of my favourite dishes that is also easy to make — Japanese curry.
Japanese curry is a unique dish that is perfect for surviving those cooler spring evenings. Tender carrots and potatoes are smothered in a thick brown sauce that is similar to umami gravy. Serve it with rice. It takes approximately 30 minutes to make and about 30 seconds to eat.
Japanese curry, serves two
3 medium size potatoes
1 package of S&B Tasty Curry or other Japanese curry mix
0.5 cup of rice
Optional: chicken or pork (for a more satisfying meal, top with chicken katsu — a panko-crusted chicken cutlet)
Cut the carrots and potatoes into cubes and drop them into a pot to sauté with a dash of oil. If you are adding chicken directly into the curry, add the cubed meat into the pot with your vegetables. Cook for five minutes.
Add water or, preferably, chicken or beef broth until the vegetables are submerged. Cover and let simmer for 20 minutes or until tender.
Add in a cube of curry mix and stir until the sauce reaches the consistency of gravy. Let it cook for 10 minutes.
Serve with rice.
You can find Japanese curry mix in the international food aisle of most grocery stores but I prefer to support local asian markets. Market of Asia has a variety of fresh ingredients and everything you’ll need for this recipe.
Japanese curry is an easy dish for novice cooks. If you can cut vegetables, you can whip up a nice warm plate of curry. Why don’t you skip on Skip the Dishes and try it tonight.