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Home > posts > 2017 > 08 > Japanese Curry
We make Japanese Curry. While we didn't make it from scratch, we used roux blocks which are very common in Japanese home cooking. They are really easy. You sauté the vegetables and then add 3 cups of water and half the package (or adjust as needed). Once they dissolve, it thickens a good bit.
And "superfirm" tofu for the protein...which worked well.
We actually ended up letting it simmer for longer since we wanted to soften the potatoes (and the carrots to a lesser extent).
We decided not to serve it on rice, but there was more than enough food. We could probably do it on rice (maybe cauliflower?) to bulk it up and make luches1. It was really good!
The curry we used:
The whole package is 12 "servings" so 3 each (~330 cal) is not too bad considering the other veggies. ↩