Japanese Curry
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.
Add apple, garlic, ginger root, catchup, soy sauce, and honey. Add stock and water. Mix until it fully combines.
Chuck carrots and potatoes. Reduce heat and simmer for 20 minutes or until potatoes are just slightly raw. You can cover it for this part.
Lower the heat, and grab some of broth into a ladle. Into this sauce mix (roe) slowly piece by piece. As each piece get disolved, mix it gently into the broth. Repeat until all pieces are dissolved.
Add salt if needed.
Ingredients
| 25 mL | Vegetable oil | 2 tbsp |
| 1 | Yellow onion | (large, quartered and cut in stripes) |
| 1 | Fiji apple | (grated) |
| 6 cloves | Garlic | (minced) |
| 3 cm | Ginger root | 1” (grated) |
| 50 g | Catchup | 1 tbsp |
| 50 g | Soy sauce | 1 tbsp |
| 26 g | Honey | 1 tbsp |
| 1 L | Chicken stock | (or veggie) |
| 500 mL | Water | |
| 2 | Large carrot | (cut rangiry style) |
| 3 | Gold potato | (cut into bite sized pieces, e.g. eights) |
| 30 g | Unsalted butter | 2 tbsp |
| 220 g | Golden Curry Sauce Mix | 8.4oz (medium hot) |