S&B Japanese Curry Recipe

S&B Foods Inc.
http://www.sbfoods.co.jp

Japanese curry is hard to find in restaurants in America but luckily available for us in grocery stores and/or Asian markets. S&B is a pure Japanese brand that is a top choice in their kitchens overseas. Look for it in the Asian food section of your local grocery store.

Curry:
*One 3.5 oz brick S&B Golden Curry, chopped in 1" cubes
*3.5 cups water
*2 russet potatoes, chopped in 1" cubes
*2 carrots, chopped
*1 white onion, chopped in 1" slices
*1 tablespoon of chili pepper powder. In order of heat levels, use cayenne, habanero, or ghost powders.

Meat:
*1.5 lbs meat (chicken, beef, shrimp, lamb) chopped in 1" cubes
*2 tablespoons oil
*spices to flavor

Rice:
2 cups Asian rice
4 cups water

1. In a rice cooker or medium pot, add rice and water.
2. Cover after boiling on low for 20 minutes or until rice has risen.
3. Stir, turn off heat and leave covered.
4. In another medium pot, boil the water for the curry.
5. Add the veggies and cook for about 10 minutes, or until the potatoes start to soften.
6. Add the curry 2 cubes at a time, stirring occasionally on medium, until all have dissolved.
7. Add pepper powder and stir occasionally, covered on low for 20 minutes.
8. Fry the meat in a small skillet on low heat.
9. Add whatever spices you desire to flavor the meat. Cover on low until ready to serve.
10. Serve on plate with rice on one side and curry on the other, putting the meat on top of the rice.

Tips:
The recipe on the box has you fry the meat in the same pot as the curry, before adding the curry ingredients. My recipe is for a fried meat curry and I almost always use chicken. I use really good Japanese rice that I have to go to the Asian market to find, but super markets will have calrose rice and that's decent. Just don't use American minute rice. A rice cooker is pretty much a necessity for this recipe, but if using a pot, be sure not to burn the bottom of the rice. When serving, put some mozzarella cheese on top of the rice before the meat. Eat while mixing the curry with the rice. Serving them separately on the plate keeps the rice fresh.