Making Japanese curry from scratch for the first time was the high point of my week.
I discovered Japanese curry when I lived in Tokyo after finishing uni, and became an instant convert. I love the thick, slightly sweet taste of the sauce, and the way it sticks to the vegetables like a thick coat of paint.
What makes Japanese curry unique is the roux, which is sold in thick bars. I’ve always lived where Asian ingredients are easy to come by, and usually have a packet of Japanese curry in the cupboard.
You fry, then simmer, your veg, meat or tofu to the point of tenderness, dissolve a chunk of roux in the pan and instant curry goodness ensues. Continue reading
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