Japanese Curry
Overview
| Feeds | 12-16 people |
| Serve with | 4 cups Japanese sticky rice |
| Preparation time | 30-45 minutes |
| Cooking time | 1 hour |
Procedure
Peel onion skin, cut in quarters, and then cut each into thick slices. Place in pan with onion to color it (a bit of charring is ok). Medium-high heat should be fine. Takes about 10-15 minutes.
Add apple, garlic, ginger root, catchup, soy sauce, and honey. Add stock and water. Mix until it fully combines and starts simmering again. Takes about 5 minutes.
Chuck carrots and potatoes. Reduce heat and simmer until potatoes are just slightly raw. You can cover it for this part. Takes about 20-30 minutes.
Lower the heat, and grab some of broth into a ladle. Into this sauce mix (roe) slowly piece by piece. As each piece get dissolved, mix it gently into the broth. Repeat until all pieces are dissolved. Takes about 10-15 minutes.
Add salt if needed (usually it is not).
Serve hot on top of rice.
Ingredients
| 50 mL | Vegetable oil | 4 tbsp |
| 2 | Yellow onion | (large, quartered and cut in stripes) |
| 1 | Fiji apple | (grated) |
| 10 cloves | Garlic | (minced) |
| 5 cm | Ginger root | 2” (grated) |
| 100 g | Catchup | 2 tbsp |
| 100 g | Soy sauce | 2 tbsp |
| 50 g | Honey | 2 tbsp |
| 1 L | Chicken stock | (or veggie) |
| 500 mL | Water | |
| 3 | Large carrot | 200g (cut rangiri style) |
| 5 | Gold potato | 1 kg (cut into bite sized pieces, e.g. eights) |
| 220 g | Golden Curry Sauce Mix | 8.4oz (1 large package, medium hot) |