Japanese curry is very forgiving of basically anything you want to put in it, but in my experience, it pairs particularly well with sweeter starches. I prefer a more bare bones version, but carrot, pumpkin, bell peppers, and squash can easily be added into the mix. You can make your own Japanese curry sauce from scratch, but many supermarkets, even non-Asian ones, now stock curry mixes like Golden Curry, Vermont Curry, Java Curry, and Kokumaro, and many of these can be found online.
- Heat up the oil on medium in a large saucepan or pot. Once it’s warmed, add the ginger and garlic.
- After about a minute, add the chopped onion. Sweat the onion for three minutes.
- Add in the potatoes, and sauté for another three minutes.
- Add the meat and stir together until the meat is browned.
- Add enough water to just cover everything in the pot.
- After the water boils, let the mixture simmer on low, uncovered for 15 minutes.
- Remove the pot from heat and break in the curry sauce mix. (For the most immediately thick consistency, add in the entire box.)
- Put the heat on low and continuously stir the mixture for another 15 minutes.
- Serve over rice or noodles.
Lilian Min is a writer and reporter living in Alameda, California. You can follow her on Twitter at @llnmn.