Japanese Curry
It's remarkable how simple and delicious Japanese curry is to make -- those curry roux cubes are truly a godsend. Goes great with almost anything -- chicken, beef (it's a great way to use up leftover braised beef!), pork katsu, croquettes, etc. And of course, you can't have Japanese curry without serving it over a bed of rice.
Active Time: 15 min
Total Time: 25 min
Ingredients
> curry paste roux
> neutral oil
> (optional) onions, carrots, potatoes (roughly chopped)
> (optional) chicken / braised beef brisket
> (optional) cilantro
Instructions
1. In a wok over medium-high heat, stir-fry onions, carrots, and potatoes for a few minutes, or until lightly browned.
2. Add water / stock + meat, and bring up to a boil. Reduce to a simmer, and cook until the meat and vegetables are fully cooked.
3. Around five minutes out, add and mix in the appropriate amount of curry paste roux.
4. Serve over a bed of rice, and optionally top with cilantro. Enjoy!
Notes/Tips:
> Follow the directions on the curry paste roux package to determine the correct ratio of liquid to roux, as well as the amount of other ingredients / meat, if using.
> This is a great way to use up leftover braised beef and beef stock; but make sure to skim off any fat in the leftover beef stock, otherwise the curry will be unpleasantly greasy.