Japanese Curry for One

Base

• 1 block curry cube, roughly chopped
• 150 – 180 ml water
• vegetables of choice
• protein of choice
• salt, to taste
• pepper, to taste
• cayenne, to taste (optional)
• rice, for serving
• fukushinzuke, for serving

Example add-in amount

• 1 (5 g) tsp butter or oil
• ¼ (65 g) onion, sliced
• 1 oz mushroom, quartered
• 1 oz carrot, chopped small
• 1 small (60 g) potato, diced into 3/4 inch chunks
• 1/2 (20 g) cup soy curls, rehydrated(or 50 g of thinly sliced beef, pork or chicken)
• 1 ½ tbsp apple sauce or 1/8 (30 g) of a small apple, grated
• 1 tsp Bull Dog Worcester or Fruit and Vegetable sauce

Stove top method

1. 1

   Over medium high heat, add oil or butter and cook onion for a few minutes until lightly caramelized (this takes about 3 minutes).

2. 2

   Add mushroom, carrots and potato and grated apples, and cook for about 2 minutes. Add soy curls, salt, pepper and cayenne. If using another protein, cook until no longer pink. ‘

3. 3

   Add water and bring to a boil. Then reduce heat and simmer for 8 minutes until potatoes are tender.

4. 4

   Dissolve roux and mix in the Worcester sauce. Simmer for 2 minutes.

5. 5

   Serve with rice and fukushinzuke. Enjoy!!

Microwave method

1. 6

   Add the butter, onion, potato, carrots, mushroom and soy curls (or protein of choice) to a bowl. Add the water, apple sauce, salt, pepper and cayenne.

2. 7

   Microwave for 5 minutes on medium (600 W) uncovered. If using poultry, skim the skum off. Add the curry cube, and mix.

3. 8

   Microwave for another 4 minutes. Mix in the Worcester sauce.

4. 9

   Serve with rice and fukushinzuke, and enjoy!