Japanese-style Curry Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Dinner: sid, Foreign: ja | 1 | Servings |
INGREDIENTS
| 1 | Yellow onion, sliced | |
| 2 | Whole potatoes, chunked up | |
| to 3 | ||
| 2 | Carrots, diced | |
| 1 | c | Whole mushrooms |
| 3/4 | lb | Beef or other meat, cut in |
| bite size pcs | ||
| 1 | Box curry roux, Japanese | |
| brand | ||
| 1 | Serving freshly cooked warm | |
| rice |
INSTRUCTIONS
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. ~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com) Recipe by: Noriko's Kitchen Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3395
Calories From Fat: 3033
Total Fat: 336.4g
Cholesterol: 343.6mg
Sodium: 1992.6mg
Potassium: 2372.2mg
Carbohydrates: 82.9g
Fiber: 13.6g
Sugar: 12.4g
Protein: 11.9g