Japanese Curry

Some foods give you a warm feeling inside, and we often think of them as "soul food". Well to me, Japanese curry is on that list along with shepherd's pie, perogies, and saskatoon pie.

If you want to indulge in this tasty treat, you will likely have to go to an asian grocery store that carries some Japanese goods. The key ingredient here is the package of curry which comes in two blocks of powder. The one in the picture is called "Kokumaro", which refers to the rich, thick consistency of the sauce.

Prepare the following ingredients:

• 1 half container of Kokumaro curry
• 250g grilling steak
  
• 3 medium potatoes
• 2 medium carrots
• 1 half white onion
• 750mL of water
  

Note: You can double the recipe if you want to use both blocks of curry powder.

First, cube the beef and fry it on medium-high to seal the meat.
Add a little water to prevent the beef from sticking or burning. While the meat is cooking, continue to the next step and prepare the vegetables.

Remember: wash the vegetables and use a clean knife and cutting board before cutting them.

Peel and cube the potatoes into medium sized pieces. Peel and slice the carrots into medium sized slices. Dice the white onion. Don't cut the vegetables too finely or they will disolve into the curry. We are aiming for a chunky meal!

The preparation is almost complete, simply add the vegetables, chunks of curry powder, and water to the pot.

Optional: If you don't mind MSG, you can add the small packet of special "spice" that comes separately in the Kokumaro packaging.

Bring the pot to a slow boil and simmer for 15 minutes. Stir and add water occasionally to prevent the curry from reducing. The pieces of carrots and potatoes should be tender.

Let cool, and enjoy with a side of steamed sticky rice.