Have you ever thrown the kitchen sink at a dish?
I do it all the time – especially when I make Japanese curry.
It’s the ultimate, healthy, comfort food. It is one of my kids and younger brother’s favorite dishes.
The way my mother-in-law, Atsuko, taught me to make Japanese curry was with carrots, meat, onions and potatoes. It is very simple and really delicious that way too.
Me…I throw in every shred of left over vegetable I can find.
You don’t have to.
Feel free to add or take out any ingredients from this recipe that don’t work for you (expect the curry of course).
2 lbs boneless meat, cubed (use any one of the following beef, pork, chicken thighs, mutton)
1 onion, chopped
1 stalk celery, chopped
1 cup kale, chopped (use any greens like Swiss chard, spinach, bokchoi)
2-3 potatoes, cubed
3-4 carrots, peeled and chopped
1 rutabaga, peeled and chopped
1 small apple or pear, chopped
1-½ blocks of Japanese curry sauce mix (I use S&B brand)
• In a heavy bottomed pot, heat 2 tbsp. of oil on medium high heat.
• Add the onions and celery and sauté for 2-3 minutes.
• Add the meat and stir well for 5 minutes or so till the meat is almost done.
• Add the kale, potatoes, and rutabaga and mix well.
• Stir for 2-3 minutes and then add water to the pot until you just about cover the vegetables.
• Do not put too much water in.
• The vegetables should not be submerged.
• Allow this to come to a simmer.
• Break up the block of curry sauce and add them into the mixture.
• Mix it well.
• Cover and cook for 30-40 minutes, stirring occasionally.
• Add the chopped apple or pear in and cook for another 15 minutes.
• Serve hot with white rice.