Korokke Curry

 Japanese curry was never my favorite when I still used to live in Japan, maybe because I had it too much.  My father LOVES curry so it was on the table at least once a month.  Wherever you go (college cafe, restaurants in ski resorts, outdoor festivals...), there is curry, curry, curry...like you can never get away from it.  However, once you are away from home and you stop seeing it on restaurants menu at all, you start missing what you always had growing up.  That's when I make curry.  In Japan, it's often served with toppings; Tonkatsu, fried veggies, cheese, eggs...  Korokke also makes a great topping giving some mildness to your spicy curry.  

Ingredients (8-10 servings)

a package of curry sauce mix (like a package on the photo, available in Asian food store)

500g beef 

3 large potatoes

3 medium carrots

2 medium onions

5-6 cups water  

rice
Korokke for topping

Directions
1. Cook rice.  Cut beef into bite sizes.  Slice onions.  Peel and cut carrots and potatoes in to bite sizes.
2. In a large pot, heat oil and cook beef until golden brown.  Add water and cook for 1.5 hrs. until beef is tender.
3. In a skillet heat oil and fry onions.  When onions are translucent, add carrots and potatoes and cook for another 2-3 min.
4. Add veggies (step 3) to the pot of beef and cook for 30 min.
5. Add curry sauce mix and let it melt.
6. Serve on warm rice and top with Korokke (or anything you like). 

-May. 16 grocery shopping € 9.50/ € 150.18 left