A small gyudon curry house opened up close to my neighbourhood. The food served became the talk of town and every weekend, it would have long queue. This intrigued me. So one fine weekday, I decided to treat my girls to lunch after school.
We picked their popular dish which was chicken curry on Japanese sticky rice and some okras. It was delicious! The chicken was swimming in a mildly sweet thick sauce, which they refer to as curry. My girls loved the curry.
As much as we would love to return for another bowl, it’s simply not worth it because the price you pay for one bowl is two times more than the cost of making it yourself.
So when I saw the ingredients needed for this dish at a Japanese fair, I just had to try it out.
It’s so simple and quick to whip up this brown curry. Less than half hour, my family had a hearty and satisfying meal.
To make this, you’ll need everything you see in the picture below and enough water to submerge all ingredients (about 1 1/2 cups to 2cups). You cannot make it without the curry cubes. There are many variations, pick any, as they all do the job in ensuring a rich and flavourful curry.
Start by roughly chopping up the vegetables. Make it larger than bite size pieces.
Then start with oil in a heavy bottomed deep pan. Heat the oil and add chopped onions. Saute until they’re translucent. Now add in the vegetables and cook for a couple of minutes, slightly browning these vegetables. Add enough water to cover all ingredients in pan, cover and bring it to a boil, over medium heat.
Once vegetables have softened a little, switch off the heat and throw in the curry cubes. Keep stirring until the cubes have completely dissolved and you’re left with a luscious looking brown curry.
Bring back the heat to a low simmer and let the curry simmer for about ten minutes. You will notice the curry will start to thicken.
Serve with freshly cooked short grain Japanese rice, some pickles and steamed okras.
My kids loved it. The next day, they had the leftover with some spaghetti. It didn’t as good as on white rice but it was still good.
Do check out my short video on how to cook this dish on my Instagram and Facebook page.
Update 7/7/17 : I made this once more and tweaked my recipe a little and it turned out better. I added a tablespoon of soya sauce and garam masala (or you can use any curry powder), 1 teaspoon of cumin powder and corriander powder. This gave it a hint of heat which cut through the sweetness of this curry. Kids loved this version better. I also added another potato to it.