Home-made Japanese curry

Name: Home-made Japanese curry
Yield: Serves four
Cuisine: Japanese
Ingredients: 750 ml/1¼ pints/3 cups water; 15-30 ml/1-2 tbsp shoyu or Worcestershire sauce, to taste (optional); rice, to serve; 30 ml/2 tbsp vegetable oil; 500 g/1¼ lb prawns (shrimp), peeled or any meat, cut into bitesize pieces; 125 g/4¼ oz (½ packet) curry roux; 2 onions, thinly sliced; 1-2 potatoes, peeled and roughly chopped; 1 carrot, peeled and chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Using a ready-mixed roux, a tasty and filling curry can be cooked in less than 30 minutes.

Ingredients

2 onions, thinly sliced
30 ml/2 tbsp vegetable oil

Asia
Japan
Fish course
Pescatarian

Method

In a deep pan, gently stir-fry the onion slices in the vegetable oil until the onions become slightly brown. Add the prawns or meat and continue to stir-fry for 1-2 minutes.
Add the carrot and potatoes and stir-fry for another 1-2 minutes. Ad