Curry was introduced to Japan by the British navy in the 1800s and it’s now one of the country’s most loved dishes. Poured over crispy katsu or udon or eaten as a stew, the fruity sauce is a favourite. Most Japanese households use S & B instant roux cubes, which look like chocolate squares. They work beautifully, but aren’t easy to get hold of here. This is my homemade version.
In a large saucepan, heat the oil. Add the onion, ginger, garlic and apple. Season well and sauté for 8 minutes or until soft.
Add the tomato paste and stir for 1 minute. Add the miso, curry powder, soy, Worcestershire and the stock. Bring to a simmer.
Cut the carrots, capsicum and sweet potatoes into chunks and then add to the curry. Cook until the vegetables are soft, but still al dente.
Serve with steamed rice and chopped spring onion with sesame seeds sprinkled over.
© 2018 All rights reserved. Published by Murdoch Books.