home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better

Japanese Curry

yield

4 servings

time

1 hour(15 minutes active)

ingredients

100gcurry roux (~3 cubes)
30ggarlic, grated
30gginger, grated
30gneutral oil
30gketchup
30gsaké
30gworcestershire sauce
30gsoy sauce
1Lstock, dashi, or water
1small Russet potato, diced
1large carrot (or 2 small), diced
1Fuji apple
0.5yellow onion, diced

steps

1

Heat oil

30gneutral oil
2

Sauté veg

1large carrot (or 2 small), diced
1small Russet potato, diced
0.5yellow onion, diced
3

Fry

30ggarlic, grated
30gginger, grated
4

Deglaze

30gsaké
30gketchup
30gworcestershire sauce
30gsoy sauce
5

Boil

1Lstock, dashi, or water
6

Add curry roux

100gcurry roux (~3 cubes)
7

Combine

1Fuji apple
8

Serve