Japanese Beef Curry {ビーフカレー} with Supersoft Tortilla Wraps

It's been pretty cold and wet lately, and the weatherman says that we can expect even more rainy days ahead these few weeks.

The rainy weather certainly makes us want to cuddle under our covers and crave for comfort food that can warm our tummies and souls. Food like the wholesome Japanese Beef Curry that I made over the weekend and served with the new Mission Supersoft Original Wraps.

Kinda like Indian curry and prata??! hehe..

Actually I wanted to serve it over lettuce in tortilla bowls that were baked crispy, but then the wraps taste sooooo good even on it's own! The new Supersoft formula makes the wraps softer, more flexible and more buttery-flavoured so I figured it's best to just eat it just slightly toasted on its own.

The new Supersoft Original Wraps is an upgraded version of the Original Wrap that we all love. It's made from wheat and one piece has about 138 calories & 4g of protein. Not too bad if you're on a low-carb nutritional plan like me.

For one meal, I'd usually take 2 pieces while Lil Pumpkin eats 1-1.5 pieces, depending on what I make it with. One pack comes with 8 pieces.

There are other flavours in the Mission wraps range - 6-Grain, Wholegrain, Onion & Chives, Garlic and Potato.. but they haven't been "upgraded" to the Supersoft formula yet. Soon, I reckon.

Japanese curry if one of our family's all-time favourite and even Lil Pumpkin loves to eat it! She can kinda take medium-hot spicy level, but I usually choose mild spicy {which is practically non-spicy for us haha} for her. We eat it with rice, udon noodles or wraps like this.

It is also super easy and quick for me to make because I just use store-bought curry sauce mix {usually from S&B Foods range} and throw in lots of meat and vegetables in one wok. 

Prep time:
40 mins

Ingredients:
S&B Mild Tasty Curry Sauce Mix {とろけるカレー、甘口}, 200g
8 pieces Mission Supersoft Original Wraps 8"
Cooking oil, 1.5 tsp
400g beef {cubed or sliced}
1 medium onion {sliced}
3 medium carrots {chopped chunky}
3 celery sticks {chopped}
1 medium tomato {chopped chunky}
1 konnyaku {こんにゃく, sliced chunky} block, 250g
Water, 6 cups

Directions:

1. Cut your meat, konnyaku and vegetables.
2. Heat oil in large non-stick wok.
3. Stir-fry meat and onions in wok until the onions are lightly browned {about 3-5 mins}.
4. Add in the carrots, celery and konnyaku.
5. Add water and bring to boil. 
6. Lower heat, cover and simmer until meat is tender {about 10 mins}.
7. Break the Curry Sauce Mix blocks into pieces and add them in.
8. Stir until completely melted and curry consistency is thick and smooth.
9. Add in tomato chunks, cover and switch off fire. Let it sit while you prepare the wraps.
10. Warm the wraps in the microwave for 20s. You can also warm them in a dry {no oil} pan over medium heat for 30s. 
11. Cut wraps into triangles, if you like.
12. Serve hot immediately.

Feel free to use other types of curry sauce mix. There's about 5-6 in the market now and can be easily found in the Japanese section of major supermarkets, and even Daiso.

Lots of people like to add white potatoes to their Japanese curry too but since it's higher calories, I leave them out or switch to just sweet potato or pumpkin for extra sweetness sometimes. Japanese curry goes well with melted cheese topping *drools* and hard-boiled eggs too (/^▽^)/

Yup, Lil Pumpkin can finish that whole bowl of Japanese curry all by herself!!

It's always a joy watching Lil Pumpkin eat the food I cook. Even if it's not the yummiest or prettiest, my sweet child would still grin and compliment me on my cooking... makes me feel like I'm the best darn chef ever hehe ( ᐛ )و

Tweet

Pin It