A Japanese Curry Cooking Experience
While I am not gung-ho about Japan and the nation as whole, there are a few things Japanese that I am quite fond of. Cars and electrical appliances aside, two of the most apparent things would have to be Japanese manga, and Japanese food. Well, this manga and food thing is sort of interrelated. When I read Doraemon I am into eating dorayakis, and when I read Shin Chan, let’s just say I run into Japanese food that are way too advanced for my palate. Natto, for instance. This kariraisu, this Japanese curry cooking experience, well… I still blame it on Shin Chan 
I know Misae buys the curry roux in supermarket. I did mine the same! Bought some vegetables as well, to cook curry of course! My instant curry roux comes in a ten page instruction pamphlet. Basically there are many types of curries, but one of the basics would have to be this:
Ingredients:
1 package curry sauce mix
2-3 lbs. of chicken or pork butt roast
6-7 cups of water
5 potatoes - cubed
1 carrot
1 onion -diced
1 can of button mushrooms
Method:
In a large stew pot add the pork or chicken and cover with water (about 6 cups). Bring to a boil, reduce heat, cover and cook till tender. Remove meat and cut into cubes. By this time you would notice that there are residues that looks somewhat how like dirty foam on top of the boling broth. Carefully scoop up with ladle and discard them, or else the curry would be polluted by the natural bitterness of the vegetables (that’s what the pamphlet says).
Break the curry mix and add to broth (add additional water if necessary). Stir until curry cubes are completely melted. Add meat, potatoes, onions. Simmer until potatoes are cooked (20 min.). Add frozen peas. Stir and cook 5 more minutes. Serve on a bed of rice.
They don’t even taste a bit like those Indian curry rice that we usually have here, so if you are expecting that, you will be disappointed. They are milder, and less spicy. 
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