Japanese Curry

Description

This dish is a simple, easy-to-make Japanese homestyle meal that you can easily make in under an hour. It's a Japanese dish inspired by a British dish inspired by an Indian dish, so it has elements of all three food cultures (though I wouldn't give the British too much credit).

Ingredients

• Roux Cubes (my favorite is Golden Curry) or follow another recipe to make from scratch
• Meat/Protein(Chicken, Beef, Pork, or Tofu works well. Make 'em into whatever shape you like -- cubes are good, you can make panko breaded strips for katsu style if you like)
• Vegetables (Potatoes, Onions, Peas, Carrots, Okra, really whatever you want that can handle being in a stew)
• Garnish> (green onions, chives, parsley, whatever you like)
• Seasoning (Furikake, sesame seeds, or whatever you like)
• Rice (Whatever your preferred kind)
• Optional: Pickled/fermented side like pickled ginger
• Optional: Thinly shaved cabbage salad or simmered vegetables side dish
• Optional: Miso soup
• For more about the Optional things, look up ichijū-sansai

Steps

1. Start cooking the rice in a rice cooker, or follow instructions on the bag for stovetop
2. Cook the curry according to instructions on the box
3. Add tougher vegetables earlier (root vegetables early, things like mushrooms/cauliflower near the middle, peas/leafy greens near the end)
4. Add ladle scoops of curry on top of a scoop of rice
5. Chop up some garnish (green onions, chives, parsley) and sprinkle over top
6. Serve with Miso Soup and pickled ginger