Japanese Curry
Ingredients:
For the curry:
- 1 large (300 g) onion, sliced into wedges
- 1 tbsp neutral oil
- 2 garlic cloves, grated
- 2 tsp ginger, grated
- 1/2 (150 g) package mushrooms, cut into large chunks
- 1 (150 g) carrot, cut into wedges
- 2–3 (250 g) potatoes, cut into large chunks
- 3/4 cup (60 g) soy curls (or substitute crumbled firm tofu)
- 1/2 (100 g) apple, grated
- 2 1/2 cups (625 ml) vegetable broth or water
- 1/2 box (120 g) curry roux cubes
- Salt and pepper, to taste
Kakushi aji (hidden flavours)
- 1/3 cup (100 g) prepared caramelized onions
- 1 tbsp Japanese Worcester or Tonkatsu sauce (15ml)
- 1 tbsp ketchup (15ml)
- 1 tbsp soy sauce (15ml // tamari for gluten free)
- 1 tbsp sugar of choice (14g)
- 1 tsp cocoa powder (3g)
- 1 tsp instant coffee (3g)
To serve
- 4 cups Japanese white rice, cooked
- fukushinzuke (pickled soy sauce vegetables)
- parsley
Preparation
- Heat the oil over medium-high heat. Add the onion wedges and fry for 1 minute, then add the garlic and ginger and fry for another minute.
- Add in the mushrooms, carrots, potatoes and soy curls, and cook for 5 minutes.
- Add vegetable broth or water, along with the grated apple.
- Bring to a boil, then reduce the heat to low. Simmer for 15 minutes or until the potatoes are tender.
- While the vegetables simmer, measure the caramelized onions and remaining kakushi aji ingredients.
- Turn off the heat. Chop up the roux into small pieces (so it dissolves more easily). Add the chopped roux to a soup ladle and dissolve it well into the curry.
- Add kakushi aji and mix well to combine.
- Turn heat to low and simmer to thicken, about 5 minutes.
- Serve over rice.
Notes
Instant Pot method: Set to Sauté mode and follow steps 1-3. Cancel Sauté, then cover and lock the lid. Pressure cook on high for 8-10 minutes. Manually release the pressure or let it release naturally. Set to Sauté on low, then mix in the roux and other flavorings.
Originally from Okonomi Kitchen