Japanese Curry with Pork and Potatoes

Japanese curry

When I read Doraemon I am into eating dorayakis, and when I read Shin Chan, let's just say I run into Japanese food that are way too advanced for my palate. Natto, for instance. This kariraisu, this Japanese curry cooking experience, well... I still blame it on Shin Chan. I know Misae buys the curry roux in supermarket so that's what I did too. The instant curry roux that I bought comes in a ten page instruction pamphlet. The pamphlet says basically there are many types of curries, but one of the basics are the same.

curry rice

The curry doesn't taste like the Indian curry rice that we are accustomed to. They are much milder,  less spicy and significantly sweet.
Japanese Curry with Pork and Potatoes
Recipe credits: behind the box of House Curry Mix
1 package curry sauce mix
2-3 lbs. of chicken or pork butt roast
6-7 cups of water
5 potatoes - cubed
1 carrot
1 onion -diced
1 can of button mushrooms


In a large stew pot add the pork or chicken and cover with water (about 6 cups). Bring to a boil, reduce heat, cover and cook till tender. Remove meat and cut into cubes. By this time you would notice that there are residues that looks somewhat how like dirty foam on top of the boling broth. Carefully scoop up with ladle and discard them, or else the curry would be polluted by the natural bitterness of the vegetables (that's what the pamphlet says).
Break the curry mix and add to broth (add additional water if necessary). Stir until curry cubes are completely melted. Add meat, potatoes, onions. Simmer until potatoes are cooked (20 min.). Add frozen peas. Stir and cook 5 more minutes. Serve on a bed of rice.