Japanese Curry Using Curry Roux Mix Recipe by Yuki Ohtani
Cooking Instructions 60 min 1 Cut all vegetables and meat into bite-sized pieces. In a large pot, heat oil and sauté onions until soft and golden (about 5 minutes). Add the meat and cook until browned. Then add the carrots and potatoes, and stir-fry for another few minutes. 2 Add water to the pot. Bring to a boil and skim off any foam. Lower the heat, cover, and simmer for 15–20 minutes until vegetables are tender. 3 Turn off the heat. Break the curry roux into pieces before opening the package to avoid getting your hands messy. Stir the pieces into the pot until completely melted. As a secret ingredient, I like to add 1 tablespoon of honey at this stage — it makes the curry sweeter and even more delicious. 4 Turn the heat back to low and simmer for another 10 minutes, stirring occasionally until the curry thickens. Serve over steamed rice. 1 Cut all vegetables and meat into bite-sized pieces. In a large pot, heat oil and sauté onions until soft and golden (about 5 minutes). Add the meat and cook until browned. Then add the carrots and potatoes, and stir-fry for another few minutes. 1 Cut all vegetables and meat into bite-sized pieces. In a large pot, heat oil and sauté onions until soft and golden (about 5 minutes). Add the meat and cook until browned. Then add the carrots and potatoes, and stir-fry for another few minutes. 2 Add water to the pot. Bring to a boil and skim off any foam. Lower the heat, cover, and simmer for 15–20 minutes until vegetables are tender. 2 Add water to the pot. Bring to a boil and skim off any foam. Lower the heat, cover, and simmer for 15–20 minutes until vegetables are tender. 3 Turn off the heat. Break the curry roux into pieces before opening the package to avoid getting your hands messy. Stir the pieces into the pot until completely melted. As a secret ingredient, I like to add 1 tablespoon of honey at this stage — it makes the curry sweeter and even more delicious. 3 Turn off the heat. Break the curry roux into pieces before opening the package to avoid getting your hands messy. Stir the pieces into the pot until completely melted. As a secret ingredient, I like to add 1 tablespoon of honey at this stage — it makes the curry sweeter and even more delicious. 4 Turn the heat back to low and simmer for another 10 minutes, stirring occasionally until the curry thickens. Serve over steamed rice. 4 Turn the heat back to low and simmer for another 10 minutes, stirring occasionally until the curry thickens. Serve over steamed rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Boneless Chicken Thighs in Oyster Sauce Chicken Suqaar Malawax Wrap Taco tater tot casserole Ssamjang (Korean bbq dipping sauce for meat) Malawax Boneless Chicken Thighs in Oyster Sauce Chicken Suqaar Malawax Wrap Taco tater tot casserole Ssamjang (Korean bbq dipping sauce for meat) Malawax Beetroot Mint Buttermilk Raw Mango Garvanu(Akshay Tritiya Special) Gujrat special Garmar pickle (Coleus Roots pickle) Bharli Vangi Chettinad kuzhipaniyaram No Cook Cold Sandwich Mango & grapes yogurt smoothie Strawberry Srikhand Sabudana Momos Kolhapuri Mixed Veg Curry Beetroot Mint Buttermilk Raw Mango Garvanu(Akshay Tritiya Special) Gujrat special Garmar pickle (Coleus Roots pickle) Bharli Vangi Chettinad kuzhipaniyaram No Cook Cold Sandwich Mango & grapes yogurt smoothie Strawberry Srikhand Sabudana Momos Kolhapuri Mixed Veg Curry