JAPANESE STYLE FEEL-GOOD CURRY

JAPANESE STYLE FEEL-GOOD CURRY 🍛

i grew up eating カレーライス (curry rice) and was always excited when my mom made it. i like to make big batches and share it with friends! it takes about 30-40 minutes to make.

i use torokeru (とろける) roux and follow the instructions on the box for the most part. but i like to switch up the ingredients based on what’s in season and what my intention is!

INGREDIENTS:

- roux (4 blocks)

- 1 potato, cut into bite-size chunks

- half an onion, cut into long strips

- 1 carrot, sliced

- 1 zucchini, sliced

- half an eggplant, cut into chunks

- half a bell pepper, any color, cut into strips

- half a large fuji apple, cut into chunks

- 3-5 garlic cloves, minced

- meat is optional; you can add small chunks of beef or chicken, or have chicken katsu on the side.

- egg is also optional. it’s nice to have a sunny side up egg sitting pretty on top, though

- fukujinzuke - a nice pickled topping that’s sweet, tart, and crunchy!

INSTRUCTIONS:

- prepare rice while you make the curry; you’ll need about 5 servings worth for a nice curry to rice ratio.

- put the potatoes, onions, and carrots into a pot. add a bit of oil and cook on medium/low until the onions are translucent. add meat if you’re using it.

- add the bell peppers, zucchini, eggplant, garlic, and apples. these ones get mushy easily so it’s best to let the tougher veggies cook first! you can add salt, pepper, and ginger powder if you’d like. stir the vegetables around and let the onions brown.

- add about 1 cup of water and bring it to a boil. i like my curry thick and chunky, but you can add a bit more to alter the consistency. after it reaches a boil, reduce the heat and simmer it until the potatoes are soft. using a lid is up to you.

- once all the veggies are done, break up the roux and stir it in until it’s completely melted and mixed.

- it’s ready! scoop your rice into the bowl and then scoop your curry, drizzling it over one side.

- you can add your egg or fukujinzuke now. as a kid i put kewpie mayo on my curry as well.

feel free to use other ingredients; mushrooms, artichokes, shallots, seafood, squash, mango, asparagus… make it yours!

i hope you enjoy making, eating, and sharing your curry!

- firefly