Japanese Curry
Japanese curry is one of the most popular home-cooked dishes in Japan. With store-bought curry roux, it’s easy to make at home. Let me show you how to make this comforting dish!
Equipment
Ingredients
Instructions
- Prepare the vegetables: Peel and cut the potatoes and carrots into large chunks. Slice the onion into wedges.
- Cook the vegetables: Heat oil in a pot over medium heat. Add the onion and cook until slightly translucent. Add the potatoes and carrot and sauté briefly. Add the canned mackerel.
- Simmer: Add the water and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
- Add the roux: Turn off the heat, add the roux to the pot, and stir well until it dissolves. Simmer on low heat until the curry thickens.
- Serve: Serve the curry over rice and enjoy!
Notes
- Storage: It will last for 3 to 4 days in the fridge, and one month in the freezer.
- Most store-bought curry roux dissolves best when added after turning off the heat. This helps prevent lumps and allows the roux to melt smoothly.
- If the curry becomes too thick, add a little water to loosen it. If it’s too thin, let it simmer a bit longer until it thickens.
- Curry often tastes even better the next day because the flavors have more time to develop.
Video
Nutrition
Serving: 1servingCalories: 389kcalCarbohydrates: 82gProtein: 7g
This nutritional information is estimated and provided for general reference only.