Re: Pan Asian Cuisine
Japanese-style curry rice
Ingredients:
* 1 medium yellow onion, sliced
* 2 or 3 potatoes, cut into big or small chunks
* 2 carrots, diced
* 1 cup whole mushrooms
* up to 3/4 lb. beef or other meat, cut into bite-sized pieces
* 1 box curry roux (Japanese brand)
* one serving freshly cooked warm rice
Cooking time: 3 hours
Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above.
Directions
Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice.
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