Japanese Curry

While skiing in Niseko, Japan, in Feb this year, I had an injury day (stupidly embarrassing - bruised shins) so decided to stave off boredom in the ugly little kitchen of our lodge.

Thanks to So.Moo.Food I got the instructions to make a quick Japanese curry and headed off to the local supermarket in Kutchan. (Thank goodness I checked her site first - the curry box was completely in Japanese! not that I should have been surprised...).

In case you haven't had a Japanese curry before here's my disclaimer - its a really yummy meal but not in the slightest spicy (if you're thinking Indian or Thai curry, think again).

Anyway, here's the happy snaps I took of my adventure.


Ingredient: Golden Curry packet*, 6 potatoes, 4 carrots, 3 capsicums, 1 onion, 1 veggie (argh I forget what its called...like a turnip), buckwheat noodles (soba) and 600g of chicken (serves 10...seriously)

*you can get this in the Asian isle of Aussie or HK supermarkets - there's lots of brands but apparently this is a good one


Nope, not chocolate - that's the curry!


Cook the onion & chicken, throw in all the other veggies, add enough water to cover (like a stew) and add 2-3 curry cubes per pot (note: I had waaaay too much and had to split the ingredients over 3 pots!)


Simmer for 20-30 mins (so the veggies cook) then throw the noodles into boiling water for 3 mins.


Drain noodles, add curry & EAT!

Have you made this curry before?

(Pam)