Japanese Curry

If you've ever had the privilege of eating Japanese curry, you know that it differs from Thai and Indian Curry.  Thai is usually made with coconut, its light and soupy and quite tasty, while Indian curry is fragrant and savory.  Japanese curry reminds me a lot like a spicy gravy, the texture is thick and the coloring is dark.  It pairs great with rice, but than again all curry does :)  When I first came to Japan 2 years ago, we ventured to a small restaurant in Misawa called Pizza Curry and had our first experience with Japanese curry.  I remember receiving a bowl of this gravy and rice and thinking to myself "this is curry?" Tho after my first bite of this rich, spicy gravy called "curry" we were hooked.

By the way just spent 12 hours baking cakes for the cub scouts to sell at our annual Air Show at Misawa this weekend.  Average of 100,000 Japanese nationals usually show up for the event. After today I don't ever want to smell strawberry cake mix again lol. I only have 25 more cakes to go and I can finally turn off my oven and let my house cool down.

Japanese Curry
By Oishii Treats
Yields 4 Servings

Ingredients
4 Small White Potatoes cubed or sliced into 1/2 inch pieces
1 Green Pepper sliced in 1/2 inch pieces
1 small white onion cut into 1/2 inch pieces
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 Tablespoon Olive Oil
About 2-2 1/2 cups water
2 Cups cooked brown rice
1 box green curry








Directions

- Add Olive oil to a large saute pan on medium high heat.  Add the potatoes and cook for about 10 minutes, add the onions and peppers and cook for an additional 5 minutes.
- Place 2 cups water in the pan, add the cumin and turmeric. Cover and simmer for 20 minutes
- Remove the cover and add the curry blocks to the pan, stir until fully mixed in with the vegetables ( if too thick add some more water if necessary)
- Serve with brown rice or your favorite rice