Japanese Curry

Cut onions into wedges. I like to have the texture of the onions in my curry, so I cut them into thick wedges. If you prefer, you can mince or thinly slice the onions so they disintegrate into the sauce.

Peel carrots and cut them into obliques (look it up)

Peel Yukon gold potatoes and cut them into quarters. Soak them in water for 15 minutes to remove excess starch

Preheat a large pot over medium heat. Sauté the onions, stirring occasionally, until they become translucent and tender, about 10 minutes. Don‘t stir them too often because they won’t develop a golden color.

Add the minced garlic and grated ginger and mix well together. Cook for 1 minute.

Add in chicken stock, honey, soy sauce, ketchup. Stir to combine. Then add the carrots and Yukon gold potatoes. The broth should barely cover the ingredients.

Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.

Then, continue to cook covered, occasionally skimming the scum off the top, until a wooden skewer goes through the carrots and potatoes.

Turn off the heat. From 1 package Japanese curry roux, put 1–2 cubes in a ladleful of cooking liquid. Slowly let it dissolve with a spoon or chopsticks and stir into the pot to incorporate. Repeat with the rest of the blocks, 2 cubes at a time.

Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5–10 minutes. If your curry is too thick, you can add water to thin the sauce. When you stir, make sure that no roux or food is stuck to the bottom of the pot; otherwise, it may burn.

Serve the curry with steamed Japanese short-grain rice on the side. Add toppings and protein on your choice!