One of my favorite Japanese dishes is Curry Pork and Vegetables. Curry is one of the most popular dishes in Japan and can be made with different types of meat such as beef, pork or chicken — even seafood. The most commonly used vegetables are onions, carrots and potatoes. When I make Japanese curry I usually make a lot of it. That way I can enjoy the leftover curry for lunches during the week and for dinners at night. The curry only gets better with time. The leftover curry sauce can also be used to create other dishes.

1 small onion, diced
1 tablespoon minced garlic
1 medium zucchini, sliced
2 medium carrots, sliced
2 medium potatoes, sliced
4 cups water
1-2 lbs pork, sliced
1 tablespoon olive oil
1 box of Japanese Curry Roux

In a large pot, heat olive oil. Add garlic and onions and saute until onion becomes translucent and soft. Add pork and brown. Add water and bring to a boil. Reduce heat and let it simmer until pork becomes almost tender. Add potatoes and carrots. Continue to simmer until potatoes are tender. Add zucchini. Open curry roux. You will notice the roux can be easily broken apart and can add or lessen to your taste. Start with four pieces of curry roux and add to pot. Stir until it is fully dissolved. Simmer until vegetables are tender. Serve immediately with steamed rice.