after getting the rice going, i threw a sliced red onion and a chopped carrot into a saucepan with some olive oil to brown.
once the onions started to brown and there was some nice caramelization going on in the pot...
i added 3 cups of water and scraped up the browned bits and brought the brew to a boil over high heat.
i then added the leftover sirloin strips from yesterday's meal. if i was making this from scratch, i would've added the meat during the browning process above and let the broth similar for about 15 min to cook the meat through.
aw i love all things japanese. this is basically curry boullion in a packet.
1 packet contained 6 cubes of curry paste...
which i broke up and added to the pot.
the curry then simmers over low heat, stirred occasionally, until the curry thickens...
and is thick enough to nicely coat the back of a wooden spoon.
at this point the curry is ready to be plated. whenever i see japanese curry at restaurants, it's always a mound of white rice surrounded by a moat of steaming hot brown curry.
what a satisfyingly rich meal for a cold winter's nite. i'll admit, the curry isn't the best in the world, but it's pretty tasty and spicy, a perfect foil for the overly salty sirloin leftovers. add some onions and tender carrots and you have a warm, soul-soothing dinner in less than 20 minutes.
and, you've made do with your leftovers.
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3 comments:
if i move to sf, please let me come over for dinner sometimes :)
I'm a Japanese, this curry, I was eating I ~.
I read with interest.
I make this all the time. My kids love it too.
Garnished with shredded cabbage is a big hit at my house.
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