By Jessica Li
I love making this recipe in the colder months. Japanese curry is easy to make. You can even just use any vegetables and meat left in the fridge. The curry is simple but each family has their own flavor. My secret ingredients are Good Chow's First Brew soy sauce and coconut milk. I admit to being old school and still love this Japanese curry with white rice. Japanese curry with colorful vegetables and brown sauce is just right to be poured over freshly steaming white rice.
Ingredients:
300g Lamb shank
1 onion
1 carrot
2 potatoes
½ cup peas
1 Tbsp First Brew Soy Sauce
½ can of coconut milk
2 pieces of Japanese curry cubes
Method:
1. Cut all ingredients into small cubes of similar size. You can marinate the lamb if you choose.
2. Put butter in a hot pan to saute the onion. Add lamb and a little soy sauce and stir fry, then add carrots and potatoes. Add half a cup of water. Turn to low heat and simmer all the ingredients until soft.
3. Add peas, then add Japanese curry cubes and coconut milk, mix well, and turn on high heat to collect the juice.
