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!!

  • Japanese curry owns. I’ve tried S&B, Vermont, Java, Premium Golden and Kokomaru. I used to live near an Asian supermarket so I got to try several.

    I first had it several times in glorious Nihon when I spent a summer there as I learned of its status as the national dish. my coworkers made it for lunch routinely and most restaurants had it.

    they are all great, but I think I prefer Kokomaru, which I now have to order in bulk online.