Easy Japanese Curry
Directions
- 1Heat the oil in a Dutch oven or large pot over medium heat. Add the flour and stir continuously for 5–7 minutes until the mixture becomes a caramel color.
- 2Heat the oil in a Dutch oven or large pot over medium heat. Add the flour and stir continuously for 5–7 minutes until the mixture becomes a caramel color.
- 3Heat the oil in a Dutch oven or large pot over medium heat. Add the flour and stir continuously for 5–7 minutes until the mixture becomes a caramel color.
- 4Add the chopped onion and cook for 7–8 minutes, stirring occasionally, until the onion softens and begins to caramelize.
- 5Add the chopped onion and cook for 7–8 minutes, stirring occasionally, until the onion softens and begins to caramelize.
- 6Add the chopped onion and cook for 7–8 minutes, stirring occasionally, until the onion softens and begins to caramelize.
- 7Stir in the minced garlic, ginger, and curry powder. Cook for another 2–3 minutes until fragrant.
- 8Stir in the minced garlic, ginger, and curry powder. Cook for another 2–3 minutes until fragrant.
- 9Stir in the minced garlic, ginger, and curry powder. Cook for another 2–3 minutes until fragrant.
- 10Pour in the broth and add the carrot, potatoes, and mushrooms. Stir everything well, ensuring the vegetables are coated with the curry base. Cook for 7–8 minutes, or until the potatoes and carrots are about 80% cooked.
- 11Pour in the broth and add the carrot, potatoes, and mushrooms. Stir everything well, ensuring the vegetables are coated with the curry base. Cook for 7–8 minutes, or until the potatoes and carrots are about 80% cooked.
- 12Pour in the broth and add the carrot, potatoes, and mushrooms. Stir everything well, ensuring the vegetables are coated with the curry base. Cook for 7–8 minutes, or until the potatoes and carrots are about 80% cooked.
- 13Add the cubed tofu, grated apple, ketchup, and soy sauce. Sift the cocoa powder directly into the pot to avoid clumps. Gently stir to combine all the ingredients.
- 14Add the cubed tofu, grated apple, ketchup, and soy sauce. Sift the cocoa powder directly into the pot to avoid clumps. Gently stir to combine all the ingredients.
- 15Add the cubed tofu, grated apple, ketchup, and soy sauce. Sift the cocoa powder directly into the pot to avoid clumps. Gently stir to combine all the ingredients.
- 16Simmer for another 5 minutes, allowing the flavors to meld and the vegetables to finish cooking.
- 17Simmer for another 5 minutes, allowing the flavors to meld and the vegetables to finish cooking.
- 18Simmer for another 5 minutes, allowing the flavors to meld and the vegetables to finish cooking.
- 19Serve hot over a bed of steamed rice.
- 20Serve hot over a bed of steamed rice.
- 21Serve hot over a bed of steamed rice.
Ingredients
- 2 tablespoons flour
- 2 tablespoons flour
- 2 tablespoons flour
- 3 tablespoons oil
- 3 tablespoons oil
- 3 tablespoons oil
- 0.5 roughly chopped onion
- 0.5 roughly chopped onion
- 0.5 roughly chopped onion
- 3 cloves, minced garlic
- 3 cloves, minced garlic
- 3 cloves, minced garlic
- 1 piece, minced ginger
- 1 piece, minced ginger
- 1 piece, minced ginger
- 2 tablespoons curry powder
- 2 tablespoons curry powder
- 2 tablespoons curry powder
- 500 ml broth
- 500 ml broth
- 500 ml broth
- 1 roughly chopped carrot
- 1 roughly chopped carrot
- 1 roughly chopped carrot
- 3 roughly chopped potatoes
- 3 roughly chopped potatoes
- 3 roughly chopped potatoes
- 150 g, quartered mushrooms
- 150 g, quartered mushrooms
- 150 g, quartered mushrooms
- 250 g, cubed firm tofu
- 250 g, cubed firm tofu
- 250 g, cubed firm tofu
- 0.5 grated apple
- 0.5 grated apple
- 0.5 grated apple
- 2 tablespoons ketchup
- 2 tablespoons ketchup
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon cocoa powder
- 1 tablespoon cocoa powder
- 1 tablespoon cocoa powder
Equipment
Dutch oven or large potknifecutting boardspoonmeasuring spoons