Ka-ree

Korean (or Japanese, whichever) curry is not the prettiest dish. It's generally brown and gloppy looking with no hints of verdant green freshness in sight. Despite the plebeian gruel look, Korean/Japanese curry will have you salivating. It's in the realm of cheeseburgers and pizza - it's that level of cravability. It's a bastardization of a bastardization - heavy with thickeners and mild spiciness only vaguely reminiscent of Indian Curry. Curry came to Japan via the British during the Meiji era (think British Imperialism). Since then, the Japanese style of curry has become almost the national dish of Japan. There are restaurants that specialize only in this type of curry. It would be hard for me to choose a favorite kind of curry, but this version has a shot at #1.




AND it's probably one of the easiest things you'll ever make. I consider it a more involved ramen on the scale of ease of preparation. All it takes is a box of "S&B Golden Curry", some onions, carrots and meat (beef, chicken, shrimp, etc.), water, and a pot. Cut up some veg - I go really basic like the ka-re of my childhood, but the sky's the limit on what you can add. Then boil it all up, eat, repeat.

There are more complicated homemade kinds (my favorite being the kind that is stewed for 24 hours with apples and Daikon), but comfort needs to come quickly these days (law school *shakes fist*) so I have no problem with the boxed kind. People who know me are very confused right now.

Japanese Ka-re

1 large onion
2 carrots
2 yukon gold potatoes
3ish cups water (enough to cover the veg and meat)
1 box S&B curry (hot version please)
1 ribeye steak or chuck (or about 1 lb of whatever meat – if beef is desired, do NOT use NY strip b/c it's too dry, and if you're using shrimp add them during the last 3-5 minutes so they don't overcook)
1 T oil (canola or veg oil is fine, even preferred here)

Cut meat and vegetables into 1” pieces. Sauté in a pot with a tablespoon of oil for 5 minutes. Pour over enough water to cover. Bring up to a boil on high heat. Break up the curry concentrate into smaller pieces and melt in the pot. Let simmer for 20 minutes or until everything is soft and tender (beef takes a bit longer, I’d say about 30 minutes).

Serve over rice and grub down.

There is this weird phenomenon of restaurants in Japan that are themed like bathrooms - toilets specifically. You sit on toilets, eat out of mini toilets, the light fixtures are modeled after urinals. It’s a chain and people eat that shit up (pun SO intended). Curry is one of the most popular dishes to order and you can see why…


My grade: A- (used NY strip this time b/c it was all I had)
Recipe grade: A+
Diagnosis: Must try.