Monday, January 21, 2008

Japanese Curry Rice

Makes 2 shares

Japanese Curry cubes
3 tbsp
2 cups
Diced daikon
Half of whole
Diced carrots
Sliced onions
1 tsp
Brown rice
2 bowls
  1. Bring the diced vegetables to cook by the boiling method. When vegetables are well cooked, drain and set aside.

  2. In a non-stick pan, drop oil and allow the oil to get hot on low heat. Add in the sliced onions and stir fry till soft and aroma is out.

  3. Stir in the cooked vegetables and blend well. Pour in water and allow the mixture to simmer.

  4. Cut the curry cubes into small pieces and drop it into the mixture. Stir well.

  5. Add in mirin for a sweeter taste. Allow the mixture to simmer for a few minutes.
    The mixture should get thicken.

Whipped up this dish of Japanese curry as our dinner for tonight. My Royal Prince Charming has a special devotion towards curry especially Chicken Curry and Japanese Curry. This is the nth time that he has requested Japanese curry for dinner.

One thing good about Japanese curry is that it is fast and easy. You can get it done within 30 mins provided you have the vegetables pre-cooked like how I always does the night before. The aroma of the curry always double the hunger crave. LOLX!

Anyway, unlike most Japanese curry, I have opted out the potatoes for Daikon instead. Daikon is also know as white Radish or White carrot to many old folks. It not only contain enzymes that aids in digestion especially starch, it is also very low in calories. I also opted for brown rice instead of the normal thai or calrose rice because brown rice is more nutritious.

Nevertheless, though my Prince Charming hated brown rice as if they stepped on his tail, he could simply lick his plates off with Japanese curry. The power of Japanese curry! Haha!