Yohei Takami's Japanese Curry

Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)

If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.

If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.