How to--Kaz

Throughout my entire life, I have eaten and enjoyed many different mediums of curry, ranging from Thai to Japanese style. However, I have always seemed to love Japanese curry the most, due to its flexibility with ingredients and taste. The first immediate memory of curry to me was when I was visiting my grandparents in Japan. I was about 11 years old then and was hungry after my flight. I was greeted by my grandmother at my grandparent’s home with the aromatic smell of curry. I had two servings that night and passed out within 15 minutes of devouring that amazing meal. For years after that experience, I tried to replicate this curry dish many times on my own and never could bring out the same depth of flavor my grandparents could. Last year when visiting my grandparents, I finally asked them how to make the dish. They gave me detailed instructions on how to make their curry, and I would like to share this with all of you. I will be writing an in-depth instruction on the construction of my grandparents curry. (With Pictures!)
Ingredients:

1. 2-4 Potatoes (I used 4)
   
2. 2 Onions
   
3. 2 Carrots
   
4. 4 Sausages
   
5. Curry Sauce Mix (Purchasable at a local asian market)
   
6. Water (1300mL)
   
7. Milk (~2 tablespoons)
   
8. Honey (~3 tablespoons)
   
9. Vegetable oil (1 tablespoon)
   
10. One apple
    
11. Rice (~2 cups for one person) 
    
    
    
    

Cooking Steps: (~2 Hours of Cooking Time)
1. Start off by cutting the onions into small sized pieces (size is totally preference). [Tip: If
your knife is dull you will cry. Use a sharp knife!] Prepare a large pot and place the cut onions into it with one tablespoon of vegetable oil. Heat the pot at medium heat. 

2. Wash the potatoes and carrots and skin them. (Make sure to remove black pits present in the potatoes after skinning) Cut the potatoes and carrots into randomly sized pieces and place them into the pot of cooking onions. 
   
   
   
   
   
3. Boil the sausages in a separate container. After they are done boiling, cut them into bite sized pieces. Place these cut sausages into the pot with the onion, potatoe, carrot mix. 
   
   
   
   

4. Pour the 1300 mL of water into the large pot with the mix and stir. Boil the mix until it starts bubbling. Remove the white foam that forms on top of the mix. This foam is bitter so removing it is a crucial part of the process. 
   
   
   
   
   
5. Turn the heat down and take your curry sauce mix and split it into four pieces. (This should be easy due to its already creased structure) Place these cubes (total of 8) into the large pot, one at a time. Stir continuously to avoid the clumping of the curry sauce mix. Place a lid on top of the pot, and stir at intervals of 10~15 minutes. 
   
   
   
   
   

6. While the curry sauce is simmering, cut the apple into four pieces. Shave these four pieces into a paste and stir into the curry sauce. (Make sure to not got too hard or fast, I almost shaved my finger!) Take about 3 tablespoons of honey and stir into the curry mix along with the apple paste. 
   
   
   
   
7. Prepare the rice on one side of the bowl, and carefully pour the curry sauce mix onto the other side. (Refer to picture) The red mound on the plate is called “fukujinzuke”, and is a sweet-and-salty vegetable pickle. (In this case I used daikon fukujinzuke) The curry is now complete! (You can leave the curry to sit overnight, and it will be even tastier in the morning!) 
   
   
   
   

8. Eat and enjoy! (Don’t be alarmed if you smell like curry in the morning! This is quite typical for all foods that utilize a variety of strong spices. Due to the various combinations of spices in the curry sauce mix, and your metabolism, these often get digested and secreted from your sweat glands or skin pores somewhere along the digestive process.)
Although these steps may seem tedious and time-consuming, I assure you; the end result is worth the time. I know that most of you will probably not even attempt at making this meal and that’s ok! You can even go out to a local Japanese restaurant (Curry House) and order it there. I simply just want to share my appreciation for this truly amazing dish! There is also a delicacy in Japan called “curry-pan” which is a deep-fried bun filled with curry sauce, which I highly recommend! I hope that this how-to was informative and more importantly, I hope that you all make this dish or eat Japanese-style curry sometime in your lives!