[Recipe]: Japanese-style Curry. 

This recipe could be benefical to any asian cusine enthusiast, someone who is ‘useless’ at cooking or simply for the ‘mild curry lovers’. This simple dish mainly consists of regular, common ingredients found in your kitchen; or perhaps your fancy pantry and vegetable patch, is that’s the case. If you are looking for a recipe with completely fresh natural ingredients, sorry; this recipe is not suited to you.


*optional ingredients/suggestions

Serves 2.

  • Two whole carrots.
  • A small packet of button mushrooms or 6 medium sized mushrooms.
  • 1 large potato, the size of your hand or larger.
  • One white onion.
  • 2-2 1/2 cups of white long grain rice.
  • Olive oil.
  • Curry sauce mix (-stock blocks, obtainable online and asian supermarkets. I use ‘Golden Curry’. Different spice levels are available).
  • Black pepper as seasoning *
  • Green beans*
  • Beef/tofu*


  1. First, peel and chop one whole white onion. You may slice it finely or slighty larger depending on personal perferance; set this to one side.
  2. Next, peel and macedoine one large white potato & place it aside for later.
  3. Wash the mushrooms. Rather than removing the storks, trim them. Button mushrooms only require being cut in half or quarters. Medium or large mushrooms should, as closely as possible, be cut to the same size as the already prepared potato.
  4. Then, peel the carrots; slicing them into circles or chunks. For neat, detailed presentation carve carrot circles into flower shapes by cutting triangles into the edges of each carrot slice. Leave gaps inbetween each carving.
  5. Now transfer the mushrooms and onion to a saucepan, fry for two minutes with some olive oil. A small knob of butter can also be added for a richer flavour.
  6. Once the onions are partly golden and the mushrooms have begun to soften, turn off the heat.
  7. Add 600ml of boiling water to another saucepan; carefully putting the carrots and potato into this.
  8. Begin boiling the carrots and potatoes on a medium-high heat. After 10 minutes add the curry sauce mix (two blocks = approximately 2 servings).
  9. When the curry sauce mix has melted into the boiling water, add the mushrooms and onion which were fried beforehand.
  10. Lower to a medium heat. Cook the curry for 30-35 minutes, stiring occassionally.
  11. Meanwhile, cook some plain white long grain rice. (2:1 is the ratio of cups of water to cups of rice. This recipe is for two people; therefore the ratio is 4:2. Alternatively, test the water level by placing your hand on top of the rice which is already in a saucepan or rice cooker. The amount of water added should cover the back of your hand, but not exceed past you wrist).
  12. After 30-35 minutes the curry sauce will have reduced to a thick consistancy. The vegetables should all be soft or at least until al dente. The rice will be steaming hot and fluffy: this can be drained.
  13. Finally, present the meal in a shallow bowl. Laying the rice and curry side-by-side.

Serving suggestions:

  • Lighty fried prawns.
  • Prawn or chicken tempura.
  • Tonkatsu (- breadcrumb, deep-fried pork cutlet).

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