Cube-tastic: A Delicious Japanese Curry Recipe With Cubes

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Classic Japanese Curry with Cubes Recipe

Ingredients:

– 1 box of pre-made Japanese curry cubes
– 1 pound of protein (chicken, beef, or tofu)
– 2 large potatoes, diced
– 2 carrots, sliced
– 1 onion, chopped
– 4 cups of water

Steps:

1. In a large pot, heat some oil over medium heat and sauté the onions until translucent.
2. Add in the protein of your choice and cook until browned.
3. Add in the diced potatoes and sliced carrots, and cook for another 5 minutes.
4. Pour in the water and bring to a boil.
5. Reduce heat, cover, and simmer for 15 minutes or until the vegetables are tender.
6. Add in the pre-made Japanese curry cubes and stir until completely dissolved.
7. Simmer for another 10 minutes, stirring occasionally.
8. Serve hot over steamed rice and enjoy!

Spicy Japanese Curry with Cubes Recipe

Ingredients:

How to Make Japanese Curry Roux • Just One Cookbook
How to Make Japanese Curry Roux • Just One Cookbook

– 1 box of spicy pre-made Japanese curry cubes
– 1 pound of protein (pork, shrimp, or tempeh)
– 2 medium sweet potatoes, cubed
– 1 bell pepper, diced
– 1 can of coconut milk
– 4 cups of chicken or vegetable broth

Steps:

1. In a large pot, heat some oil over medium heat and sauté the bell pepper until softened.
2. Add in the protein of your choice and cook until cooked through.
3. Stir in the sweet potatoes and cook for 5 minutes.
4. Pour in the coconut milk and broth, and bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes or until the sweet potatoes are tender.
6. Add in the spicy pre-made Japanese curry cubes and stir until dissolved.
7. Simmer for another 10 minutes, stirring occasionally.
8. Serve hot over rice noodles and garnish with fresh cilantro.

Vegetarian Japanese Curry Stew with Cubes Recipe

Ingredients:

– 1 box of vegetarian pre-made Japanese curry cubes
– 1 can of chickpeas, drained and rinsed
– 1 eggplant, diced
– 2 zucchinis, sliced
– 1 can of diced tomatoes
– 4 cups of vegetable broth

Steps:

1. In a large pot, heat some oil over medium heat and sauté the eggplant until golden brown.
2. Add in the zucchinis and chickpeas, and cook for 5 minutes.
3. Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
4. Add in the vegetarian pre-made Japanese curry cubes and stir until dissolved.
5. Simmer for 15 minutes, stirring occasionally.
6. Serve hot over quinoa or couscous for a hearty and satisfying meal.