Vegetarian Japanese Curry

Step 1

Wash and cube potatoes. Soak potatoes in a bowl of water to remove excess starch

Step 2

While potatoes are soaking, slice the carrots using a rolling cut and slice onions into large wedges.

Step 3

Heat up neutral oil in a deep pot on medium. Add in onions and cook down until caramelized. It's important to be patient and allow the onions to fully caramelize to get fuller flavor. This process can take around 10 minutes. Don't stir the onions too often during this process or they won't fully caramelize.

Step 4

Add the minced garlic and grated ginger and sauté with onions for about 30 seconds.

Step 5

Add mushrooms, carrots and potatoes. Put the lid back on and let the vegetables steam. Initial steaming helps to avoid mushy potatoes Let the vegetables sit in the pot for around 15 minutes. Check on it every couple of minutes and give it a good stir.

Step 6

Add water and bring to a boil. Once at a rolling boil, turn heat down to low-medium and let simmer for 15 minutes or until the vegetables are soft enough to pierce through.

Step 7

Once potatoes and carrots are soft enough, turn off the heat. It's time to add the curry cubes. Use half of the box of curry cubes which is 4 large squares. Roughly chop the squares so they are easily integrated into the liquid.

Step 8

Take a ladle and fill it with hot broth, add in a couple small cubes at a time. Use chopsticks to stir the cubes into the ladle of liquid until it has fully disintegrated, then add the slurry mixture into the pot. Continue to do this until all cubes are integrated.

Step 9

Bring the liquid back to a simmer. Add ketchup and honey. Simmer for 5 more minutes.

Step 10

Serve over rice. For more protein, add a tofu katsu on top!