Japanese Curry

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The Stuff You Hate On A Stranger’s Food Blog

There’s a Japanese curry shop opening next to my bagel store and I couldn’t wait any more so I made some myself. This dish is great for hiding vegetables because they completely disintegrate into the curry. I don’t really need to hide my vegetables, but you might find that useful for kiddos. Furthermore, you need to cook the beef for a lot longer than 1.5 hours, or cut into smaller cubes. They were anything but tender. TBH - I wouldn’t have give this a PG-, i wouldve rated much worse, but I couldn’t find the images I made.

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Ingredients

• Beef Chuck Roast (about 2 pounds)

• Vermont Curry. - Mild

• Kobocha Squash - peeled and chopped

• Sweet Potato - peeled and chopped

• Spanish Onion - chopped

• rice vinegar - about one tbsp

Process

1. Chunk the beef into 1 inch cubes

2. Working in batches, brown the beef

3. reserve, and cook onion. use vinegar to deglaze the pan if necessary.

4. Add squash and sweet potato, the beef, and three cups of water.

5. Simmer for 1.5 hours, stirring occasionally.

6. turn off the heat and add the vermont curry cubes, mix until they dissolve.

7. Serve with rice.

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