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Happy removedober (we need more spooky emotes)!!! It's been super hectic so only one post this week however here's a super comfy one, Japanese curry; enjoy!
Ingredients
- 16 oz of baked or fried tofu (or any protein)
- 1lb of potato's cut into bite size cubes
- 2 carrots chopped
- 2 stalks of celery chopped
- 1 Onion diced
- 8 oz King Oyster mushrooms chopped
- 4 cups veggie stock
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- 4-6 cubes of s&b curry roux Serve with rice
Instructions
- Add oil to a large pan and sauté the mushrooms until lightly browned; set aside.
- Using the same pan, add more cooking oil and sauté onions until they caramelize.
- In a medium pot, add the sautéed mushrooms, sautéed onions, potatoes, protein, carrots, celery, veggie stock, and soy sauce. Bring to a boil, then reduce the heat and simmer with a cover. Cook for 30 minutes or until the veggies are to your desired tenderness.
- Using a sieve, stir the curry roux into the broth. The broth will slowly turn darker. Test and season with more soy sauce if needed.
Serve with rice and enjoy!!
Adding some cocoa powder, sake, dry red wine, honey, and/or ketchup (and/or depending on sweetness levels and if you need to balance spice) goes a long way with Japanese curry when I've made it. Adding a little chili oil for spice or blooming chili flakes with your aromatics goes a long way, too.
If you want to get really into it, making your own curry powder and roux is a lot of fun and allows even further customization of your curry. It allows for further spice control and lets you focus on the spices that you do like and remove the ones that you don't. All in all, it's one of my favorite dishes and I make it a couple times a month for myself.