Japanese Curry

During our trip to Japan in the summer of 2024, my first and last meals at Narita airport were Japanese curry. It’s safe to say that my favourite curry is the Kare Raisu, and it’s the only dish I prepare using a store-bought spice mix, specifically the Glico Curry or the Golden Curry by S&B. I’ve experimented with making my own spice blends, but I’ve never been pleased with the outcome. So, I make an exception for the Glico Curry.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 medium potatoes, cubed (30x30x30 mm)
• 3 medium carrots, cubed (as above)
• 3 tomatoes, diced
• ⅓ glass of water

Spice Mix

• 1 Glico Curry tablet, broken into small pieces

Steps

1. Sauté onions in medium-heated oil for 2 minutes.
2. Add potatoes and carrots; sauté for 3 minutes.
3. Add tomatoes and mix gently.
4. Add water.
5. Cover the pot and bring it to a boil.
6. Once boiling, reduce heat and simmer for 15 minutes.
7. Turn off the heat.
8. Add Glico Curry to the pot.
9. Stir constantly until the Glico Curry pieces are completely melted.
10. Simmer for approximately 5 minutes.

Serving

Serve hot over Japanese rice or noodles. The above quantities yield 4 portions.