Japanese Curry

SO COMFORTING.

I first tasted Japanese curry over 5 years ago, when a friend dropped it off after Miles was born. I loved it, but I never had it again, because restaurants always have meat in their Japanese curries. 

So finally, I decided to figure out how to make it myself. It turns out it's very easy (at least with the store-bought curry roux), and it's amazingly delicious. It's the rare kind of comfort food that lets you still feel good after you've eaten it, which seems to be less rare among Asian comfort foods than among American ones.

This is the curry mix that I buy. There are an overwhelming number of options at the Asian store, but I saw someone else grab this one, so I thought I'd try it. I'll probably stick with it until someone suggests otherwise.

I worked mainly from this recipe from Just One Cookbook, modifying quantities a little bit according to the box of curry, and substituting my choice of vegetables and protein.

The Recipe:

1 large onion, chopped finely

3 cloves garlic, minced

1 tb grated fresh ginger

1 tb canola oil

5-7 cups liquid (I used 2 c vegetable stock, and the rest water)

1 tsp kosher salt

1 tb honey

1 1/2 tb soy sauce

1 tb ketchup

Japanese curry roux (see above) - I used one tray, which was half of the box

vegetables: I used 1 carrot, 1/2 head cauliflower, and 1 potato

protein: I used 1 bag of Quorn Meatless Pieces, which are similar-ish to chicken. 

rice, for serving

• In a large pot, saute onions in canola oil until translucent.
• Add ginger, garlic, and carrot, and stir for one minute.
• Add 5 cups of stock and/or water, and bring to a boil.
• Add honey and salt.
• Simmer, uncovered, for 20 minutes, stirring occasionally.
• Add the potato and simmer for another 15 minutes. During that time, add other vegetables and protein according to cooking time. (I add the quorn in the last 10 minutes, and the cauliflower in the last 4 minutes.) Add more water as needed to cover everything.
• When the vegetables are cooked, mix in the curry roux. I ladle a few cups of hot liquid into a separate bowl, dissolve the roux blocks into that, and then mix it all back in.
• Add soy sauce and ketchup. Stir over low heat until curry is thick.
• Serve with rice.

The Verdict:

Overall grade: A+

Overall reason: SO DELICIOUS

Time to prepare: 1 hour

Husband quote: I'm surprised you like this, but it's really good.