This was great! I omitted the meat, and added another potato, 2 more carrots, a sweet potato, 2 peeled, grated apples, and an extra half of an onion (I used yellow onions). I used the S&B Golden Curry, medium hot, and served it over brown rice. Thanks for posting this! I love to make Japanese curry, but I always forget the general directions; now I have some guidance. :)
I make this with zucchini and yellow squash instead of potato. It's fantastic.
I love this. I've made it three or four times now, and the whole family loves it. The recipe doubles nicely. I serve this with white rice cooked in a rice steamer and egg rolls.
Very good. I made as written except to add 1/2 cup peas to the vegetables, and no garlic - for the curry I used S & B 1/2 mild and 1/2 medium hot. Very similar to how my mom always made it when I was growing up. I also use about 1 tablespoon of Ikari Sauce (or Bulldog Brand Worchestershire Sauce.) Over the top of curry rice when serving. Yummy!!! Thanks for posting! Made for 2009 Spring PAC
When I made this, I goofed and used the liquid sauce instead of the curry powder mix so I had to add some soy and sugar and simmered the curry a longer time to get it to thicken up. Very helpful instructions though, and we did enjoy the dish. Thank you for posting.