If you haven't tried Japanese Kare (pronounced caw ray) I suggest you
give it a try. The name comes from curry, but the Japanese version is
quite different. Not having a recipe we do what Japanese housewives do;
we use a mix. Look for Cook-Do, House or Vermont brands in your local
Asian store.

Vegetables and meat are stir fried first, then water and the mix, a
solid block of fat, spices and thickener, are added to from a gravy. It
is traditionally served over rice. Add a vegetable or salad for an easy
dinner.

Pat served kare last night over brown rice. The rich spicy kare is a
great compliment to the nutty brown rice.

Steve
--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff
Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com

"Steve B." wrote:

> If you haven't tried Japanese Kare (pronounced caw ray)
> I suggest you give it a try.

Not me. I was tempted when I saw the boxes at the
local Asian food store, but reading the ingredients
convinced me not to. These are made with highly
saturated fats, often with trans-fats. I'm sure they
taste great -- very luscious -- but I'll save the space
in my diet for highly saturated fats for bacon. For the
fat cost of a small box of Japanese curry, I could eat
a whole package of bacon. Mmmm . . .

"Steve B." wrote:

> If you haven't tried Japanese Kare (pronounced caw ray)
> I suggest you give it a try.

Not me. I was tempted when I saw the boxes at the
local Asian food store, but reading the ingredients
convinced me not to. These are made with highly
saturated fats, often with trans-fats. I'm sure they
taste great -- very luscious -- but I'll save the space
in my diet for highly saturated fats for bacon. For the
fat cost of a small box of Japanese curry, I could eat
a whole package of bacon. Mmmm . . .