{"id":4445,"date":"2013-08-08T21:33:30","date_gmt":"2013-08-09T04:33:30","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4445"},"modified":"2014-04-16T14:34:11","modified_gmt":"2014-04-16T21:34:11","slug":"vegetable-japanese-curry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/vegetable-japanese-curry\/","title":{"rendered":"Japanese Vegetable Curry"},"content":{"rendered":"
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\"Japanese<\/p>\n

I\u00a0love those Japanese curry packets, but I don’t like how the ingredients are all hydrogenated oils and MSG, so a year or so ago, I decided to try making Japanese curry from scratch. I found <\/span>this recipe on No Recipes<\/a>\u00a0and played around with it a little and it turned out great! I actually used the spices listed in the description as well as garam masala, instead of just curry powder and garam masala. If I had a better curry powder in the cupboard I might have simplified the dish just using garam masala and curry powder, but the stuff is just so so. The funny thing is that tonight when I made it, it was different than the last time. I think I used less turmeric and coriander, and more of the sweet spices (cinnamon, fennel, clove, star anise). Anyways, both ways were yummy. For the recipe I gave a range of spice amounts.<\/span><\/p>\n

The worcestershire sauce, ketchup and mustard replace the\u00a0tonkatsu sauce in the recipe.<\/p>\n

Instead of cooking the vegetables in the curry, I did them separately so that I could blend the onions. I blended them to get a really smooth sauce, but it isn’t necessary.<\/p>\n

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1 tablespoon olive oil or butter
\n2 big onions chopped or slices
\n2 garlic cloves sliced
\n1 piece ginger minced
\n1 apple peeled, cored and chopped
\n1-2 teaspoon garam masala
\n1\/2 to 1 teaspoon turmeric
\n1-2 teaspoon chili powder
\n1\/2-1 teaspoon coriander
\n1\/2-1 teaspoon ground cinnamon
\n1\/2-1 teaspoon fennel
\n3 cloves
\n2-3 star anise
\n1\/4 of a nutmeg
\n2 tablespoons vegetarian worcestershire sauce
\n1 tablespoon ketchup
\n1 squeeze mustard
\n4 cups water
\n1 tablespoon dark soy sauce
\nSalt
\n4-5 cups vegetables boiled (potatoes, carrots, okra, mushrooms, peas, etc.)
\n3 tablespoons butter
\n1\/4 cup flour<\/p>\n

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  1. Heat olive oil or butter in a big saute pan and saute onions really slowly for about 15 minutes. Add the garlic, ginger and apple, and cook slowly for another 15 minutes to get everything caramelized.<\/li>\n
  2. Grind all the spices together (you really only need to grind the fennel, cloves, star anise, and nutmeg, but I find that grinding them all together gives volume and they powder better), throw into the dish, and cook for a minute or so.<\/li>\n
  3. Throw the onion mixture, worcestershire sauce, ketcup, mustard and 2 cups of water into a blender and blend until smooth.<\/li>\n
  4. Add back to the pan and add 2 more cups of water, dark soy sauce and salt to taste.<\/li>\n
  5. In another small skillet make your roux: melt the butter, add the flour, and cook stirring constantly until until nicely browned.<\/li>\n
  6. Take a cup or so of the curry and mix it into the roux until smooth. Add back to the big pan and whisk or mix until all smooth.<\/li>\n
  7. Add your vegetables and serve with Calrose or other short grain rice.<\/li>\n<\/ol>\n