Japanese Vegetable Curry

April 15, 2016



2 medium            Onions

450 grams            Thinly sliced pork (optional)

400 grams            Potatoes

1              Carrot

1 tbsp    Vegetable oil

1 tbsp    Butter and Milk

10 grams              Grated ginger (optional)

1200 ml Water

50 ml     Red wine

1              total 1 box S&B Torokeru curry (medium spice)

4 tsp      Okonomi sauce or

1 1/2 tsp               ◎Tonkatsu Sauce

1 1/2 tsp               ◎Ketchup

1 tsp                    ◎Honey +


1 Sauté the ginger in vegetable oil and butter. Thinly slice the onions and cook until browned. Add pork and cook. Mince the carrots and cook. Cut the potatoes into small pieces, skim the scum by rinsing with water, and cook.

2 Add the water, red wine, and 2 bay leaves to the pot and bring to a boil. Skim any scum. Once the vegetables are tender, turn off the heat and add the curry roux while breaking up the lumps. Cook over low heat, taking care not to burn it.

3 Remove the bay leaves and seasong with the ◎ ingredients.

4 And it's complete.


 You can serve with Tonkatsu, become " Katsu Curry"


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