Japanese Curry
·2 mins
Ingredients #
Curry #
- Curry cubes
- veggie or sesame oil
- 1x white onion
- 2x potatos (gold)
- 3-4 carrots
- White rice
- Soy sauce (optional)
- Garam Masala (optional)
- boneless/skinless chicken (optional)
- beer (optional)
- tomato (optional)
Tofu #
- Tofu
- Plain flour
- Panko
- 1 x Egg
Instructions #
Curry #
- Dice the onion and throw in a pot over medium heat with veggitable oil with a splash of sesame oil, then cover with lid
- When onions is opaque, throw in dice potatoes and carrots (cut chunky)
- Cover with lid after puring in a splash of beer (if desired…but only a little)
- If using chicken, cube it, but not too small
- Pour water in to barely cover the veg (add less than you think you should)
- Finely slice tomatoes (these will basically melt) and throw in with chicken -> cover with lid
- Wash and cook rice
- Once everything is at a simmer, melt down 2-3 curry cubes in a ladle and stir in
- Add more water, beer, or soy sauce to taste. Take care not to add too much water/beer
- You can optionally add a few teaspoons of garam masala
- Cook over low heat until rice is ready
Tofu #
- For the tofu, slice into 1 cm thick wedges
- Pat fry with paper towels
- Cover in plain flower
- Dip each wedge in whipped egg, then in panko
- Fry tofu wedges until golden brown on both sides