I made a large pot of Japanese curry using Java Curry sauce mix that you can buy in a good oriental supermarket. Most people in Japan use dry sauce mix that comes in blocks and nowadays you can get vegetarian version. I tried making it from scratch but it took such a long time and unfortunately it wasn’t much better. Maybe I will try again one day but this way of making curry is quick and delicious. The distinguish feature of Japanese curry is that it’s thick and saucy. You can get the curry sauce in different spice strength from mild to hot. I tend to get Medium to hot and the spiciness is more peppery than chilli.
My mum use to make a large of curry and we used to have it for days. One day with rice and noodle the next day. We even used to have it with toast on the third day. I got the same habit and whenever I make it, we have it for several days too. I think it’s best on the 3 day when all the vegetable starts to melt into the sauce. This time, I put two types of mushrooms, cauliflower, potatoes and carrots. I used both fresh and dried mushrooms and used the water from the mushroom for additional stock and added garam masala at the beginning of the cooking process. Tofu goes really well but use firm variety so it doesn’t all go mushy. Aubergine, butternut squash and sweet potatoes is common ingredients for curry in our house too.
Curry with Udon noodles goes exceptionally well!
miso vegetarian 