Japanese Curry

1 potato
1 onion
3-4 carrots
1/4 to 1/2 pound of meat (beef, pork, chicken)
pineapple chunks (optional)

Peel potato. Cut into 1/2 inch dices. Peels and cut carrot. Cut onion into half and then into 1/4. Slice 1/8 inch thick.

Cut meat 1/2 inch cube. Saute in skillet. Add onion and continue to stir until slightly brown. Stir in potato and carrot for 1 minute. Pour 2 C. water and put lid on. Cook about 10 minutes or until tender. Break curry sauce mix ( I use S&B Golden Curry, found in the asian section of the grocery store) into thin slices. Stir in until melted. Add pineapple if desired and then Simmer the curry for 5 minutes on low heat. Serve over cooked rice

Perfect Sushi Rice

• 2 cups uncooked glutinous white rice (sushi rice)
• 3 cups water
• 1/2 cup rice vinegar
• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.