Japanese curry

Ingredients

• 2 Onions
• 3 Potatoes
• 3 carrots
• 4 cloves of garlic
• 1 teaspoon grated ginger
• 4 cups chicken stock
• 1 tablespoon honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Mirin
• 1 tablespoon Tomato sauce
• 1 tablespoon Soy sauce
• 1 packet S&B golden curry mild Japanese curry mix
• 2 cups of rice
• 1 tablespoon Neutral oil

Method

1. Dice the onion, peel and cube the potatoes, peel and cut carrots into rangiri (rolling wedges)
2. Heat oil in a large saucepan. Add the onions and sauté until soft, stirring occasionally
3. Mince garlic and add to the pan with ginger and stir until fragrant
4. Add the chicken stock
5. Add the flavour profile ingredients. My recipe uses honey, mirin, oyster sauce, soy sauce, tomato sauce and Worcestershire sauce.
6. Add the potatoes and carrots. The broth should be barely covering the ingredients
7. Simmer covered for 15-20 minutes on a low heat if ingredients are barely covered or simmer uncovered if ingredients are completely submerged
8. Continue simmering until a fork can easily pierce the potatoes
9. Add the S&B curry mix. Ladle each cube into the saucepan and swirl in the mixture until it has fully dissolved
10. Simmer uncovered on medium to low heat for a further 5-10 minutes or until the curry thickens
11. Cook the rice following the packet instructions
12. Serve the curry on a bed of rice

Product used in recipe

• S&B - S&B GOLDEN CURRY MILD 92G