This is my friend, Maki. She is Japanese and she speaks excellent English. Maki is a fantastic cook, she also likes healthy/organic dishes, and she bakes really-really good bread with nuts:)
One day, Maki offered to teach me how to make curry. So we met together and went shopping at a Japanese supermarket to get the right ingredients. Then we came home and made the best curry ever! I think the secret ingredient is Apple Curry mix that is not a box but is powder. Boxed kind, I found out, is not as healthy but it is significantly cheaper. **Note for my Misawa friends: this kind is around 2.99 yen ($3.80) sold at Max Value/Asahi Drugstore/Universe. It’s most expensive at Universe.
So here is the recipe.
Maki’s Curry
Serves 6-8:
Ingredients:
200g meat (thinly sliced beef)
2 medium onions (400g)
mushrooms, chopped (I used lots)
2 carrots, chopped
2 Japanese eggplants,chopped (Japanese egglplants are smaller than regular ones, so it just depends on how much eggplant you want in your curry)
800ml water
1 package curry roux
garlic
ginger (fresh ginger, thinly chopped to make maybe 2 tsp or so)
bay leaf
Preparation:
Put half of the onion into a food processor with the garlic and ginger. Process to finely chopped.
Heat 1 Tbs of oil in a pan over medium heat. Add meat and cook for 2-3 minutes (although it will be not all browned, it needs to be this way so that it doesn’t get overcooked and hard later). Remove and set aside.
Add the chopped onion to the pan and cook over medium-low heat until golden brown.
Slice the remaining onion and add to the pan and cook.
Add remaining vegetable to the pan and cook.
Add the water and let simmer in a medium heat for 10-15minutes.
Remove from the heat and add curry roux (mix) and stir well. Put back to the heat and add meat. Reduce the heat,low, cover, and simmer for 10-15 minutes. Better to stir sometime, make sure the carrots are done.
You can use any kind of vegetables. Shoko likes potato and corn. I like Okura and zucchini and chicken.
If kids feels too hot,add plain yogurt or milk at the very end.
So, give a try. If you have any questions, let me know
One day, Maki offered to teach me how to make curry. So we met together and went shopping at a Japanese supermarket to get the right ingredients. Then we came home and made the best curry ever! I think the secret ingredient is Apple Curry mix that is not a box but is powder. Boxed kind, I found out, is not as healthy but it is significantly cheaper. **Note for my Misawa friends: this kind is around 2.99 yen ($3.80) sold at Max Value/Asahi Drugstore/Universe. It’s most expensive at Universe.
So here is the recipe.
Maki’s Curry
Serves 6-8:
Ingredients:
200g meat (thinly sliced beef)
2 medium onions (400g)
mushrooms, chopped (I used lots)
2 carrots, chopped
2 Japanese eggplants,chopped (Japanese egglplants are smaller than regular ones, so it just depends on how much eggplant you want in your curry)
800ml water
1 package curry roux
garlic
ginger (fresh ginger, thinly chopped to make maybe 2 tsp or so)
bay leaf
Preparation:
Put half of the onion into a food processor with the garlic and ginger. Process to finely chopped.
Heat 1 Tbs of oil in a pan over medium heat. Add meat and cook for 2-3 minutes (although it will be not all browned, it needs to be this way so that it doesn’t get overcooked and hard later). Remove and set aside.
Add the chopped onion to the pan and cook over medium-low heat until golden brown.
Slice the remaining onion and add to the pan and cook.
Add remaining vegetable to the pan and cook.
Add the water and let simmer in a medium heat for 10-15minutes.
Remove from the heat and add curry roux (mix) and stir well. Put back to the heat and add meat. Reduce the heat,low, cover, and simmer for 10-15 minutes. Better to stir sometime, make sure the carrots are done.
You can use any kind of vegetables. Shoko likes potato and corn. I like Okura and zucchini and chicken.
If kids feels too hot,add plain yogurt or milk at the very end.
So, give a try. If you have any questions, let me know
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