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Japanese-style curry

The dish reheats well from refrigerator temperature on the stove or in the microwave.

It can also be frozen, though the best way to freeze it is to vacuum seal it. To reheat, bring a pot of water to a boil, add the frozen vacuum sealed bag, bring back to a boil, reduce the heat, cover, and simmer for 20 minutes.

The easiest way to divide it is to refrigerate it. The sauce solidifies which makes portioning it much easier. Here are my four servings all divided out into their vacuum-sealed servings.

I've started adding celery and green bell pepper - I really like it that way and it adds a little more vegetable to the dish.

Update 6/7/2012: It's also good made with lamb. I started with a lamb shoulder blade chop, about 0.75 lbs. and cut out the bone and finely diced it.

And the same veggies, though I forgot the celery.

Update 4/5/2014: I forgot to note that I have reduced the serving size to 6.5 to 7.0 oz., which is 5 servings per batch. Sometimes there's less meat, as well. This seems like a good size now, and reduces the calories further. I can't believe how large of a serving I used to eat!

Update 12/27/2015: If made with beef chuck stewing meat as above, sometimes the beef can be tough because it's not really cooked long enough to tenderize. My solution is to cut the beef into bite-sized pieces, season with salt, freshly ground black pepper and granulated garlic, vacuum seal and sous vide for 3 hours at 131°F. This worked great. The meat was super-tender and still moist.

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