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The Most Delicious Japanese Curry Sauce
Japanese curry sauce made in 30 minutes with dimensional flavors - tangy, savory, umami and the perfect soft texture to go on top of your rice and katsu.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●whisk
📝 Preparation Steps
1
Slice onions. Peel carrots and apple. Then slice the apple in cubes.
onion (sliced)1carrots (peeled and chopped)2
2
Heat pot on medium. When the pot gets hot, add oil. Then, add onions, carrots, apple and salt. Mix together and fry for ⏱️ 5 minutes.
onion (sliced)1carrots (peeled and chopped)2salt1 teaspoonunsalted butter1 slice
3
Next, add ketchup, worcestershire sauce (optional), water, espresso shot, curry powder (optional), and chicken bouillon (optional). Mix together and boil for ⏱️ 15 minutes until carrots are soft (covered).
ketchup1 tablespoonworcestershire sauce (optional)1 tablespoonwater3 cupscurry powder1 teaspoonchicken bouillon (optional)1 teaspooncarrots (peeled and chopped)2
4
Use an immersion blender to blend everything together. Or place all contents in a blender and blend until sauce is smooth. If you want the sauce to be extra smooth, you can put it through a sieve.
5
On medium heat (in the same pot), add a block of curry and miso paste in the blended sauce. Try to add curry block and miso paste in increments and whisk thoroughly so the sauce is not clumpy.
miso paste1 teaspoon
6
When the sauce is mixed well, add in a slice of butter and mix well. Serve over rice and katsu for a delicious curry meal!
Nutrition Facts
calories
88 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
45 mg
protein Content
1 g
trans Fat Content
0.01 g
carbohydrate Content
17 g
saturated Fat Content
0.2 g
unsaturated Fat Content
2 g
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