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Meal Type

Cuisine

Japanese Curry

Featured in the Honolulu Star-Advertiser on January 23, 2019.

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Ingredients:

Japanese Curry

  • 1 tablespoon oil
  • 1/2 pound stew meat, cut into bite-size pieces
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 3 medium potatoes, diced
  • 3 1/2 cups water
  • 1 (4-ounce) box curry sauce mix
  • 5 caramel cubes
  • 1 tablespoon Worcester sauce
  • 1 tablespoon apricot jam
  • 1 tablespoon shoyu
  • 1 teaspoon curry powder

Directions:

  1. In a medium pot on medium high heat, add oil and brown meat; set aside.
  2. In the same pot, sauté onions for 8 minutes.
  3. Add carrots and potatoes, then cooked meat.
  4. Add water to pot.
  5. After it boils, skim fat, and reduce heat to low.
  6. Cover and cook for 45 minutes until meat becomes tender.
  7. Remove from heat and add curry sauce mix.
  8. Stir well so pieces of mix dissolve.
  9. Add caramel, Worcester, apricot jam, and shoyu.
  10. Let simmer for 10-15 minutes (cook longer to thicken, if desired).
  11. Add curry powder just before serving.
  12. Serve with rice.

Serves 4.

Tip: Adding caramel gives the curry a sweet taste and creamy texture.

Approximate Nutrient Analysis per serving (not including rice):
450 calories, 10 g fat, 3.5 g saturated fat, 40 mg cholesterol, 850 mg sodium, 73 g carbohydrate, 8 g fiber, 19 g sugar, 21 g protein

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