I love Curry. And I’m not talking about Steph Curry because you guys know I’m a Cavs fan. I’m talking about curry, the delicious dish that can be found in multiple varieties around the world. In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone. It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.
Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more. For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist. You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more!
For the vegetables, we’ll be using onion, carrot and potato. The carrot has 2 legs which means it was grown with love in our garden. (The onion and potato were too but they don’t have 2 legs). The beef and vegetables get simmered for an hour before we put in the curry sauce. After that we heat for 15 more minutes and we’re left with a big pot of delicious beef and vegetable curry. Serve the curry with white rice which is always best when using a rice cooker. And then enjoy because this is is going to be a really delicious meal!
