Japanese Curry
Posted on: January 24, 2018
Japanese Curry

Japanese Curry


2 tbs olive oil

4 small white onions sliced, 4 carrots pealed and cut small, 2 sweet potatoes, cubed

2 russet potatoes, cubed, 10 mushrooms, quartered.

1/2 lbs. Pork belly, cut small - 1/2 lbs. Angus Prime Beef Chuck, cut small

6 cups of water

6 cubes of S&B Tasty Curry mix sauce

Salt and Pepper to liking.


Saute all the vegetables in the olive oil, salt and pepper to liking for 10 minutes.

Add the meats, cook for 7 minutes or until the meat is cooked through.

Add water, bring to a boil, then add the curry mix cubes, stir in until curry cubes dissolve.

Cover and bring the mixture to a simmer until the curry thickens up.  Let sit for a few minutes after shutting off the heat, serve over Japanese Rice.

Enjoy!  Keep on cook'n!!!

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