When someone says curry, what usually comes to mind is Indian or Thai curry. I was introduced to a third type of curry when I found my mother-in-law throwing leftover vegetables and fruits into a pot one winter night. She told me whenever I have ingredients I need to get rid of, chop them up and add them to Japanese curry.
There are two Japanese curry brands often found at grocery stores: Vermont Curry and Golden Curry. Both are excellent, but I find the Vermont brand slightly more flavorful.
Before you make this curry recipe, make sure you’ve got fresh rice cooking in your rice cooker. Japanese curry without rice is blasphemous. Even better, pair the curry with rice and crispy fried chicken katsu and your guests will be praising your cooking skills for months. I will share the katsu recipe in a later post.
Now although my mother-in-law implied that any leftovers can go into the curry, I haven’t thrown in anything too crazy (like durian). I’ll leave that you to experiment and tell me how it goes. This recipe comprises of my favorite ingredients to have in the curry.
1/2 cup onions, chopped
1 apple, diced
2 celery sticks, chopped
2.5 cups water
1 potato, peeled and diced into medium cubes
One package of Vermont or Golden Curry
1. Add a small amount of oil to a medium pot and turn heat to medium high. Add in the onions, apple, and celery. Cook until the onions are tender and fragrant.
2. Add the water and potato. Turn heat to high until the water boils. Then add in six curry cubes (half of the Vermont curry package) and stir until the cubes dissolve. Turn heat to low and allow the curry to simmer for at least five minutes. Add a dash of sriracha to give the curry a slight kick.
Serve with rice and chicken katsu.