Japanese Curry
yield
4 servingstime
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