For the curry bricks, I typically use a mix of varieties that I bought while in Japan. Usually I do mostly a more mild curry and enough of a spicier curry to make it interesting (e.g. four squares of level 3 spicy and two squares of level 4-5 spicy).
For the stock, I used 4 cups of water with 3 tsp of Better Than Bouillon No Chicken base.
This recipe is: vegetarian, vegan, gluten free
Adapted from Just One Cookbook.
- 8-16 oz mushrooms of choice (depends on how much you like mushrooms)
- Kosher salt
- Freshly ground black pepper
- 2 carrots
- 2 onions
- 1-2 potatoes
- ½ Tbsp ginger
- 2 cloves garlic
- 1½ – 2 Tbsp neutral flavor oil (vegetable, canola, etc)
- 1000 ml (~4 cups) vegetable broth or water (or a mix of the two)
- 1 apple
- 1 Tbsp maple syrup or honey
- 3/4 box (6 squares) Japanese curry roux (I used four level 3 spice and two level 4 spice)
- 1 Tbsp low sodium tamari or soy sauce
- 1 Tbsp ketchup
- optional: soft boiled eggs, pickled daikon and/or ginger for topping
- Optional: If making soft boiled eggs, bring a large pot of water to a boil. Once boiling, add the eggs and continue to boil for exactly 7 minutes. Remove the eggs to an ice bath and carefully peel when completely cool.
- Prepare the ingredients. Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions into thin slices. Slice the mushrooms. Grate the ginger and crush the garlic. Peel and core the apple.
- Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
- Heat the vegetable oil in a large pot over medium heat and sauté the mushrooms and onions until the mushrooms release their water and start to brown.
- Add the ginger and garlic, and cook until fragrant.
- Add the carrot and broth (or water).
- Bring to a boil. Grate the apple into the pot. Add the syrup or honey and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Add curry blocks individually and stir until dissolved.
- Add the tamari and ketchup. Simmer uncovered on low heat until the curry becomes thick.
- Serve immediately with rice, and top with eggs, daikon, or ginger if desired.