Mushrooms, onions, carrots, and potatoes in a Japanese-style curry sauce, served over rice.
BBy bbridgett
Servings
4
2 tbsp Neutral oil
2 pieces Yellow onions, thinly sliced
3 clove Garlic cloves, minced
1 tbsp Fresh ginger, grated
250 g Shiitake or cremini mushrooms, sliced
2 pieces Carrots, cut into chunks
3 pieces Potatoes, cut into chunks
0.5 piece Apple, grated
3 cup Vegetable stock or water
100 g Japanese curry roux blocks (vegan variety)
1 tbsp Soy sauce
1 tbsp Tomato paste
4 cup Cooked Japanese short-grain rice, hot
1 piece Scallion, sliced (garnish)
Calories
542 kcal
Protein
12g
Carbs
90g
Fat
16g
Fiber
7g
Sugar
8g
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Build the Base
1. Heat the oil in a large heavy pot over medium heat. Add the onions and cook, stirring often, for 12-15 minutes until soft and deeply golden brown.
2. Stir in the garlic, ginger and tomato paste and cook for 1 minute until fragrant. Add the mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
3. Add the carrots, potatoes, grated apple and vegetable stock. Bring to a gentle simmer, cover and cook for 20 minutes until the vegetables are just fork-tender, skimming any foam.
2 pieces Carrots, cut into chunks,
3 pieces Potatoes, cut into chunks,
0.5 piece Apple, grated,
3 cup Vegetable stock or water
4. Turn off the heat. Break the curry roux into pieces, add to the pot and stir until fully dissolved. Stir in the soy sauce.
100 g Japanese curry roux blocks (vegan variety),
1 tbsp Soy sauce
5. Return to very low heat and simmer gently, stirring, for 8-10 minutes until thick and glossy. Do not let it boil hard or the bottom may scorch.
To Serve
6. Spoon the rice into shallow bowls, ladle the curry alongside or over the top, and garnish with scallion.
4 cup Cooked Japanese short-grain rice, hot,
1 piece Scallion, sliced (garnish)
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