Faithful reader Kimo Watanabe writes to ask what is the difference between Japanese-style curry — such as you get in curry houses here — and our homestyle curry. He and his dad have experimented with many recipes but there's always something missing, he says, and since he lives in Utah now, and can't just run down to Curry House Coco Ichibanya when he's 'ono for Japanese-style curry, he's asking for your help with the mysterious ingredient or technique.

Meanwhile, he's sharing his current curry recipe, one he's been working on for a while and that forms the jumping-off place for his curry endeavors. You can make this curry with chicken, pork or beef. He says he likes to simmer the meat for a long time, until it's tender, before he adds remaining ingredients. And he warns against going overboard on the fruit.

"I love this curry recipe," he writes. "And I hope you will enjoy it as well."

KIMO'S CURRY

3 POUNDS CHICKEN

4 MEDIUM ONIONS (PREFERABLY MAUI ONIONS), CHOPPED

1/2 TEASPOON HAWAIIAN SALT

6-8 MEDIUM-SIZE POTATOES, PEELED AND CUBED

5 CARROTS, PEELED AND CHOPPED

1 CUBE BUTTER OR MARGARINE

1 TO 1 1/2 TABLESPOONS CURRY POWDER

6 serving portions of instant curry powder (e.g., S & K Golden Curry)

2 PACKAGES BEEF SAIMIN FLAVORING

3/4 CUP FLOUR

WATER

2 TABLESPOONS SHOYU

2 TABLESPOONS WORCESTERSHIRE SAUCE

2 TABLESPOONS KETCHUP

2 TABLESPOONS SUGAR

1/2 CUP MILK

1 grated apple (or other chopped fruit, such as pineapple)

Brown the chicken, add the onions and salt, and allow to simmer over medium heat until the chicken is tender.

Add potatoes and carrots and cook, stirring occasionally, until lightly browned.

Add butter. When butter is melted, add curry powders and beef saimin flavoring and stir to distribute. Sprinkle in flour and stir to distribute.

Add enough water to cover all vegetables and meat. Simmer until potatoes are cooked.

Add remaining ingredients and cook, stirring occasionally for 30 minutes over medium-low heat.

Makes 8 servings.