2-3 good sized potatoes
2-3 carrots
2 large onions
Curry blocks
Thinly sliced beef (a little bit fatty is best)
Short grain rice
Pickled Daikon (optional)
a quarter cup of Soy source (Depends on how much you want it to be salty.)
2 apples (Apple source)
honey (if you like sweet taste)
dried raisins (dried apricot is ok too)
Dried Red hot chili pepper
Black pepper
any kind of vegitable.(Optional. I usually try to use the left over, so I don’t have to waist them)
Dashi for additional flavor (Optional – Fish broth)
There are usually 2 – 3 spicy level Curry blocks. I buy the mildest one and add peppers to adjust the level.
Also I usually use chicken instead of beef. Some Japanese people use pork too.
You can get the Curry blocks at Russe’s, Hybee, and Asian market at Lincoln.
First you get a very large pan and heat some oil in it, so it’s very hot. Peel and slice the potatoes into chunks (think half wedges). Peel and chop the carrots, chop the onion into 6 or so big pieces. Throw all the vegetables in the pot. This will create a satisfying hissing sound.
Mix them around and when you see the vegetables starting to go a little brown on the outside throw in the thinly slice beef, which should brown fast. Once it’s browned add enough water so that everything is just about covered and simmer.
This may a good time to start cooking the rice. After a minute or two add a serving of the curry blocks (probably 2-4 depending on the size of the curry blocks). This should slowly dissolve and eventually thicken. You can add salt, pepper and other spices at this point.
Cover and simmer until the potatoes are so soft you can cut them with a fork. Then it’s ready, pour to one side of the white rice and garnish with pickled daikon.
¼ cup butter