Japanese curry

For 4 servings, you're going to need...


1qt/lstock, dashi, or water1small Russet potato, diced1large carrot (or 2 small), diced1Fuji apple1/2yellow onion, diced100gcurry roux (~3 cubes)30ggarlic, grated30gginger, grated30gneutral oil30gketchup30gsaké30gworcestershire sauce30gsoy sauce


About 1 hour total (15 minutes active)


>2.5qt/l panladlewhisk

Heat neutral oil in pan until shimmering.

Add onion, carrot, and potato and sauté, stirring until potato and onion are translucent.

Stir in garlic and ginger and continue frying until fragrant.

Add saké and continue heating until the alcoholic smell disappears.

Stir in ketchup, worcestershire, and soy sauce.

Add your stock/dashi/water and bring to a boil, then reduce to a simmer.

Simmer for 20-25 minutes or until vegetables are tender.

Add curry cubes, one at a time into ladle and whisk until fully dissolved.

Bring pot back to a simmer until thickened.

Peel and grate in the apple and stir to combine.

Serve with short-grain rice or udon.

Top with extras like shichimi togarashi, kizami benishoga, and tonkatsu.