Easy Japanese curry goes meatless

Posted on August 22, 2011

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Japanese curry is one of the dishes that I can quickly whip up. It is very easy to make with just a few ingredients, which I always have in my pantry and fridge. I first learned how to cook curry after I played Cooking Mama. Haha. Then I cross-checked the recipe online, just to confirm that I am not missing any step. My very first curry had pork, then I made another one using chicken breast fillets. I like having this for my bento — I love the smell it leaves in the microwave oven at the office because my teammate always goes “woooow, smells good”!

This version does not use any meat, so cooking time is cut in half. The quail eggs and vegetables are substantial enough, and nutritious too!

Ingredients: (makes 3 servings)
15 pieces quail eggs, boiled and peeled
3 small carrots, peeled and cut into cubes
3-4 medium potatoes, peeled and cut into cubes
1 medium onion, sliced
1 square Japanese curry roux (I used number 3, but you can go spicier if you want) – 1 box contains 2 squares

Let’s get cooking!

1. Saute onions, carrots and potatoes in 1 tbsp cooking oil for about 8-10 minutes.
2. Add water to cover. Simmer until the vegetables are tender but not mushy.
3. Take 1 square of curry roux. Roughly chop the roux before dropping into the pan. This is so they will melt easier. Stir gently. Add more roux if you want.
4. Add quail eggs and bring to a boil, making sure that you do not have any clumps of roux.
5. Serve hot with rice.

Chop the roux into smaller pieces then gently stir to melt.

Tips:
1. Curry keeps well in the fridge but do not put in the freezer. Potatoes and eggs taste nasty when frozen.
2. Other vegetables you can use are broccoli, cauliflower and baby corn. These do not have very strong flavours that will make your curry taste odd.
3. If using meat, make sure you scoop out the scum that floats to the top of the water on step 2. This tastes yucky and you don’t want this in your food.
4. Add fukujinzuke on the side if you have it. This otsukemono (sort of like the Philippines’ atchara) is curry’s best partner.
5. Keep unused curry roux covered in the fridge.
Enjoy cooking and eating your vegetable curry!

♥キャット =^_^=

Now, I am craving for curry just by looking at this!

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Posted in: Food