This pack of curry stock can be found at the Japanese session in Jusco.
To prepare Japanese curry rice (4-5 servings), my ingredients comprise of 2 big onions, 2 carrots, 2 potatoes and 3 pieces of drumsticks (or chicken wing). For curry stock, I think 3 pieces (half of the box) are just nice for 4-5 servings.First of all, cut ingredients into small piece (cube size). As you know, Japanese has modified the Indian curry to Japanese style that suits their taste bud, hence, you may want to add in some bird eye chili for more kick! I myself like to throw a few pieces of curry leaves for additional fragrance of curry.Next, preheat the wok with a little oil, stir-fry the onion cube till tangy aroma pervaded. Put in the chicken, followed by carrots and potatoes. Pour water in until it's enough to cover the meat & other ingredients. Once the water is boiled, add in the curry stock.Turn the heat to medium, cover the wok and let the curry simmer for approx 15 minutes. After 15 minutes, the curry stock will be completely dissolved and the gravy is thickened by then, turn fire off and get ready to serve.... A very simple dinner yet with great nutrient, yummy..yumm...yummmm.