Original Japanese Curry

Ingredients (5 servings)

Beef (or Chicken, Lamb, Shrimp), chopped 200 g / 7.1 oz
Medium Onion, minced 1/2 (100 g / 3.5 oz)
Medium Onion, sliced 1 (200 g / 7.1 oz)
Large Potato, chopped 1 (200 g / 7.1 oz)
Medium Carrot, chopped 1/2 (100 g / 3.5 oz)
Vegetable oil 2 1/2 Tbsp
Water 700 ml
Soup stock cube 1
Salt 1 tsp
Sugar 1 Tbsp
【Curry Roux】 Vegetable oil 2 1/2 Tbsp
All purpose flour 4 Tbsp
S&B Curry Powder 2 Tbsp


  1. Stir-fry minced onion with oil (in a large skillet) on low heat until golden. (approx. 20 min.)
  2. Add meat and other vegetables and stir-fry on medium heat for approx. 10 min.
  3. Add water and a soup stock cube bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 20min., and then turn off the heat.
  4. Make 【Curry Roux】. Put vegetable oil and flour into a sauce pan with low heat, fry flour carefully not to burn until golden.
  5. Turn the heat off and chill the sauce pan with wet towel. Add curry powder and mix well to make roux.
  6. Add some broth of (3) and extend into the flour. Put the roux to (3) and stir until melt completely.
  7. Simmer approx. 5 minutes to thicken. Add salt and sugar for seasoning.
  8. Serve hot over rice or noodles.