Description
This version of Japanese curry is chock-full of winter vegetables with no fried cutlet involved. Results were great (obviously), but should you want to add meat into it, go for it!
Ingredients
Scale
- 1 white potato, cut into bite-sized pieces
- 1 small daikon radish, cut into bite-sized pieces
- 1 carrot, cut into bite-sized pieces
- 1 box of brown mushrooms, washed, stems trimmed, and cut into bite-sized pieces
- 1 small crown of broccoli, cut into florets
- Cayenne pepper (optional)
ROUX
- 2 tablespoons of unsalted butter
- ¼ cup of all-purpose flour
- 2 tablespoons of Japanese curry powder
- 2 teaspoons of garam masala
JAPANESE CURRY SAUCE
- 2 tablespoons of neutral-flavored cooking oil
- 2 cloves of garlic, finely chopped
- 1 small white or yellow onion, finely diced
- ¼ cup of soy sauce
- 1 tablespoon of honey
- 2 teaspoons of apple cider vinegar
- ¾ cup of apple juice
- 2 cups of chicken stock
Instructions
- Create the roux by first melting the butter in a small saucepan over medium-high heat. When the butter starts to foam, add the flour. Stir until the mixture has darkened slightly. Add the Japanese curry powder and garam masala and stir for another 2 minutes. Remove the saucepan from the heat.
- Make the curry sauce by adding 2 tablespoons of cooking oil into a large pan over medium heat. Add the garlic and onion and season with a little bit of salt. Allow them to cook for 2 to 3 minutes and mix occasionally. Add the roux and mix well so the onions are well coated.
- Cook the hard veggies. Add the potatoes, daikon, carrot, soy sauce, honey, vinegar, apple juice and chicken stock into the pan. Once the curry comes to a simmer, turn the heat to low and let it cook undisturbed for 15 minutes.
- Cook the mushrooms. Meanwhile, preheat another large pan over high heat. Add 2 tablespoons of cooking oil and then add the mushrooms. Stir often and cook for 5 minutes. Season with some salt. Dish up.
- Put it all together. Once the hard veggies have simmered for 15 minutes, add the broccoli and cooked mushrooms into the curry sauce and cook for 2 to 3 more minutes. Adjust the seasonings if necessary, and if you so choose, stir in the cayenne pepper 1/4 teaspoons at a time, taste testing as you go, until the curry sauce meets your preferred level of spiciness. Turn off the heat and serve with steamed rice.