Japanese Curry

  • 2 carrots sliced (roughly a cup or a cup and a half)
  • 2 onions chunked (roughly a cup)
  • 2-3 potatoes diced into 3/4″ cubes (roughly 2 cups)
  •  Tbsp neutral flavor oil (vegetable, canola, etc)
  • 4 cups water
  • 1 cube from a box of S&B Curry (mild, medium, or hot)*
  • Optional- 1 apple, grated (see notes)
  • Optional- A bag of soy curls, rehydrated and fried (see notes)
  • Optional- Fried tofu (see notes)
In a large pot, heat up a bit of oil over medium heat.  

Add onions to pot and sautee until soft, about 4-5 minutes.  Add some water to aid cooking and prevent sticking.

Add in 4 cups of water, carrots, potatoes.  Bring to a boil, then reduce to a simmer. 

Optional- If you are using the grated apple, add it with the carrots and potatoes.

Add in curry cube(s).  Simmer on low heat for 20 minutes or until potatoes are soft (use fork to test).  Check after a few minutes of simmering that the cubes are disolved.  Stir occasionally when simmering. 
Serve over rice.

You can eat this dish simply by serving the curry and veggies over rice.  This is a very easy dish to make and only takes about 10 minutes of prep time.  Use a rice cooker!   But you can also add a more meaty component.  Often this dish is served with a breaded and fried pork or chicken.  You can simply substitute soy curls or tofu for the meat.

Note- Grated apple.  This is a more common thing to do in Japan (well, according to my Japanese mother who served it to us this way).    Just peel the apple, core it, and grate it.

Note- Tofu: To make the breaded and dried tofu:  Press 1 block of extra firm tofu.  I like pressing it for this dish because it will hold up better.  Press for an hour if you can.  Remove the tofu from the press.  Slice the block into 1/4-3/8″ thick slices and then slice again into triangles.  See pic:

In one bowl, mix a few tablespoons of all purpose flour with about a cup of plant milk.  Add salt and pepper.  Whisk until smooth. In another bowl pour in panko.  Dredge each triangle of tofu into the wet and then into the panko and set aside.  In a small skillet or frying pan, heat up about 1/4″ deep oil.  Alternately you can air fry the wedges after spritzing with some oil.  If you are frying, cook each side using tongs and turn until both sides are golden brown.  Remove and set on a paper lined plate or a rack. Do 4 or 5 at a time.  

Note- Soy Curls:  Soy Curls are almost exactly the same as the tofu except no pressing, but you rehydrate them first.