|Curry in Japan is served in a number of ways including curry rice, curry udon, curry bread, curry buns, katsu curry, and dry curry. Dry curry is a stir-fried rice dish flavored with Japanese curry powder. You can use tofu, chicken, shrimp, pork or beef. I can attest that the house smells delicious when you cook, and the fragrance lasts well into the next day! I brought the leftovers to work for lunch, because (from experience) I know this is a perfect cook-once/eat-twice sort of meal. And it most certainly is!
I kept catching a whiff of curry all morning, and I was afraid that my clothes were perfumed with the scent. I was a bit apprehensive about how strong the smell would be after heating the curry. My co-workers don’t have adventurous tastes, and mild as Japanese curry is, it does smell exotic. L. announced she brought in pumpkin cake for dessert and I realized that I didn’t smell like leftovers; it was the dessert! And no one complained about the stinky lunch. The Japanese spice mix has undertones of cinnamon and pumpkin pie spice!
(or maybe they were too polite to complain?)
- 2 Tablespoons butter or vegetable oil
- 1 onion, chopped
- ½ teaspoon salt
- 1 carrot, chopped or grated
Heat a wok over medium heat. Add the butter, and when it sizzles, add the onion and salt. Cook over low heat for 15 minutes. Add the carrot and cook 5 minutes more. Transfer to a bowl and set aside. Clean the wok.
- 12 ounces beef sirloin, cut into thin 1″ squares.
- 4 Tablespoons butter
- 6 cups hot plain cooked rice
- ½ cup chicken broth
- 2 Tablespoons S&B curry powder
- ½ teaspoon salt
- 3 Tablespoons raisins
Melt the butter over medium high heat and cook the beef, turning it several times, until the outside of each piece is pale. Stir in the reserved vegetables. Add the rice and chicken broth, and cook over high heat until the cooking liquid is absorbed. Stir in the curry powder, salt, and raisins.
Mango or other chutney