Japanese Style Easy Golden Curry

I lived in Northern Japan for four years. While I was there I discovered Japanese Curry. I've had German Curry and Indian Curry, also. I find that I love Japanese Curry the best. It's just something about the spices they use;

Turmeric, Coriander, Fenugreek, Cumin, Red Pepper, Black Pepper, Cinnamon, Ginger, Star Anise, Cloves, Cardamon, Fennel, Nutmeg, Laurel Leaves, Allspice and Garlic.

I like to eat curry best in the Fall and Winter time when temperatures start to drop. Nothing is so good as curry beef and vegetables on a bed of rice in a bowel.

I confess, though that I don't make my curry from scratch. I use S&B Golden Curry, mild, blocks. I love the flavor of these and I know I could not even come close to recreating the flavor and aroma.

So, I will show you the shortcut to great Japanese curry that you can get on almost every street corner restaurant in Northern Japan.

The Ingredients

(For the Curry)

8.5 oz (1 four piece block) of S&B Golden Curry Sauce

2 1/4 lb ground beef (80/20 fat percentage)

4 medium yellow onions, chopped

2 large carrots, sliced

3 medium sized golden potatoes, cut into 1 inch cubes

4 tbsp cooking oil or butter

6 cups water

(For the Rice)

2 cups dry rice

4 cups water

Putting it all together

1. Start cooking your rice first by putting your rice and water into a rice maker and cooking until finished. Set aside, keep warm.

2. Cut your carrots and potatoes, then start steaming them. Steam your vegetable in a steamer pot. Get your water hot, place the vegetables into the steamer basket and steam until vegetables are firm. You don't want mushy vegetables, because they will be cooking more once added to the beef curry. Set aside all your vegetables.

3. Cut up your onions into bite size cubes, set aside.
4. Heat up a large dutch oven or high sided pan on medium heat and add your cooking oil or butter.
5. When oil starts to shimmer, or butter is melted add your onions. Cook until onions are transparent.
6. Add the ground beef, cook on medium high until browned.