I looooovvveee umeboshi—a Japanese treat. Yummy? Absolutely. It is a tad bit high in sodium so daily consumption is not recommended! The flavor comes from salt and the color purple from shiso (perilla) leaves. It is most used as a filling for onigiri (a popular rice ball wrapped in nori). I like hachimitchu (honey) plum for the sweetness. Give it a try…you’ll love it too. I put it on a plain bowl of rice with nori (dry seaweed) and also drop it in a cup of hot green tea to get the bitterness out.

This is one of the easiest and the most delicious ways to cook Japanese curry. You can use any sort of meat. I used chicken breast for dinner.

What to buy…
Chicken Breast
Carrots
Yam
Curry Cubes
Onion
Water
Peanut Oil

I use peanut oil to cook asian food – which works really well with the ingredients…

Stir-fry onion and chicken with a spoonful of peanut oil. Cook until chicken is browned. Add yam and carrot to the mix. Heat for 10 minutes.

Pour hot water (roughly covering all ingredients) and add curry cubes.

Simmer the mix in low heat (with lid) for 20 minutes or until the cube has completely melted.

Serve with white rice.