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J – Japanese Curry is evolving!

Hello! Do you like Japanese curry? If you do, this post is for you! There was a campaign of cooking curry for a Japanese leading company House Foods Corporation on SnapDish (https://www.facebook.com/SnapDish) this summer and I won these prizes!

Wow, lots of curry! I often cook curry and I was so happy to get these wonderful gifts. They sent me many curry-related foods and packages in the box and some of them were quite new to me.

These small pouches are additional pre-mixed condiments to instant curry roux. It comes in many different flavors. You can make a good curry with an ordinary Japanese instant curry roux alone but these additional condiments will make it even better, it says. I have never seen anything like this before, hmmm… maybe I should try one and cook Japanese curry tonight!

I chose this instant curry roux mix for today, it says on the box how spicy it is, this one is a 3, a medium hot curry.

On the back of the box the recipe and instructions are printed but I often change it. For example, it says 2 medium sized onions (400g) are needed in this recipe,

but I find 400g onion is a little bit too much. The standard onion in Europe is smaller than the standard Japanese onion. When I weigh 2 medium-sized onions I get in Oslo, they weigh less and I think they are just enough onion in curry for 1 dinner.

When I opened the box, there were 2 parts. One is instant curry roux in block and the other one is a pre-mixed seasonings . The instant curry mix I usually use is just a block of curry roux and not so sophisticated like this. Japanese curry is evolving!

I cut the onions in thin slices and sautee in a heated pan with some salad oil. Add 300g meat, today I am using ground beef, and sautee all together very well. 2 small potatoes (150g) are cut into small pieces and I add them in the same pan and continue to sautee for 10 minutes. Add 600cc water and gradually bring it to a boil. Remove dirty foams and cook for 5 minutes.

Although the recipe does not say this, I throw away the fatty soup. The meat and vegetables make a wonderful soup to cook in, but today I just wanted to have the new condiments to do their job! I put the meat and vegetables back in the pan and filled with 600cc water again.

Then we add the additional condiments. I chose this one today, a flavorful mixture of apple and honey. It will be a fruity curry!

Very exciting!

When it is boiling again reduce the heat to medium- low, add the two seasoning mixes and put a lid on. Cook for 35 minutes. I noticed the difference right away, these special condiments smell so wonderful. The whole house was filled with spicy and yet sweet smell.

Take the pan off the heat, open the lid and cool it down for 5 minutes. Break the block of curry roux into smaller pieces and put in the pan. Do not add the curry when it is boiling hot. It does not dissolve well when it is too hot.

Stir until all the pieces are well dissolved. I sometimes add a little piece of dark chocolate in here. Some people in Japan mix with some coffee or soy sauce too.

Put white rice on a serving plate, a soft fried egg on top if you like.

Bon appetite!


Rie - Bento specialist, Oslo, Norway

Hello, I love to cook and bake and I enjoy making bento everyday. I was one of the finalists at Bento&co’s contest in 2011 and later I joined Bento&co as Bento Specialist. I am living in Norway now but I am originally from Ishikawa in Japan where many of Bento&co’s bento boxes are made. I try to make bentos that are as beautiful as they are delicious, and I like to show you how to add more sparkles in your bento life! - Rie

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