Karen's Cooking Report

Finally... I've waited for this day to come for a long time (months I should say). The day that I can make and eat one of my favorite food... Jap Curry... Honestly speaking, I can just eat this curry for breakfast, lunch and dinner =)

Introduction

It is a simple yet very popular dish among young children in Japan. Most children in Japan, when asked, "what is your favorite food?", most will answer "Curry Rice". In this post, we will exploring the methods in which Jap Curry can be made.

Materials

- Pot & Frying Pan

- Ladles

- Knives

- Chopping Board

- Onions

- Carrots

- Potatoes

- Beef (or any meat)

- Jap Curry blocks

Method

1. Peeling the skin of the vegetables (obviously...)

2. Cut them up into small cubes. The next step is to fry the ingredients

3. Stir fry onion until it is soft
4. Add carrot and potatoes that are diced
5. Let it stew on low heat for about 30-40min until ingredients are soft
6. Add the Jap Curry blocks and dissolved them (ensure that fire is off)

7. Heat it until it boils and constantly mix the base of the pot

8. Serve on plates

Results

Figure 1: Completed Jap Curry Rice. This figure shows the final product of the Jap Beef Curry Rice made by Tree and Karen.

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Discussion

The onions were put into the pot to be fried first to get the fragrant out of the onion. Carrots and potatoes were added later and fried to decrease the time for stewing the ingredients in later stage. Ingredients should be stirred at all times to prevent it from burning. H2O is added once the ingredients are cooked for stewing. Again, stir them regularly to prevent burn at the bottom of the pot.

While the vegetables are been stewed, the beef was prepared. In this cooking, we used a slice of beef steak. The beef was seasoned via salt and pepper and put onto the frying pan. The reason over not cutting the beef before it is fried is to trap all the juicy stuff in the meat and later can be transferred to the pot for stewing. The beef was cooked at medium rare and removed from the pan and sliced into cubes and added to the pot for stewing.

After stewing for about 15min, the curry blocks were cut into smaller blocks and added. This will facilitate the dissolving process of the blocks and reduce the time taken for cooking. The pot of ingredients were mixed to further facilitate the dissolving process. H2O was added to adjust the thickness of the curry to its optimum thickness.

Served on plate showed in Figure 1.

Conclusion

The cooking was a success and hunger of the participants were satisfied =)