Japanese Curry

Since moving to Japan we have been very eager to not only try the local cuisine at nearby restaurants, but also try making them ourselves at home. We had been told before moving that Japanese curry was out of this world and different from the curries we have tried in the United States. We ate our first curry here a couple of weeks ago and it was delicious! Dark brown colored and very spicy, even though I ordered mild. I got mine with all veggies but hubby got tempura beef. Even though mine was excellent, I have to say, his was better! We enjoyed the curry so much that we decided to try our own at home. The groceries stores here carry Japanese curry sauce mixes such as Golden Curry, the one that I bought. 

I believe if you look in the international section at your local grocery store you should be able to find this brand too. Just look on the box and make sure it's from Japan!  

I used chicken in mine, but you can also use shrimp, beef, or lamb. I served it on udon noodles at hubby's suggestion. Udon noodles are thick, chewy Japanese noodles made from wheat flour.  

Although the box also said to serve over noodles or rice, I really think rice would be better. Plus at the curry restaurant they served it on rice, so I am sure that is more authentic.

Japanese Curry
Recipe from Golden Curry Box
Printable Version
Ingredients
1 pound chicken breasts
1 onion, chopped finely
3 tablespoons cooking oil
Several carrots, chopped
1 red pepper, chopped
1/2 package of tofu (this was another addition I added on my own!)
1 cup of water
3/5 ounces Golden Curry Sauce Mix
Noodles or rice for serving
*I also garnished each dish with chopped green onion

Directions
Cut the meat into cubes. Add oil to a large pan and stir-fry meat and onions until onions are slightly browned. Add carrots and red pepper (celery and/or potatoes is also recommended). 

Add water and bring to a boil. Reduce heat, cover, and simmer until meat is tender, approximately ten minutes. Remove from the heat and break the curry sauce into pieces, then add them to the skillet.

Stir until curry is completely dissolved. Stir in tofu gently. 

Simmer five minutes, stirring constantly. 

Serve hot over rice or noodles.