Japanese Curry Recipe
This was made with a little bit of AI because I do not have any aesthetic tableware.
Portion - 12 large servings
Ingredients
12 yellow onions finely chopped
6 large carrots peeled and cut rustic style
7 russet potatoes peeled and diced
2 lbs Italian sausage
48 oz of stock
1 pack of instant curry roux (8 cubes)
black pepper
salt
Directions
In a large stock pot (12 quarts) warmed over medium heat, brown the sausage until half-cooked, remove, and set aside. A bit of pink is ok, we will finish cooking it later.
Add onions into the pot, sprinkle salt, and sweat them until they brown or if you are patient wait until they are caramelized, stir occasionally. The volume of the onions will reduce to about half of what they were when freshly cut.
Once the onions have broken down and appear goopy pour the stock into the pot in four portions (there is no need to use all the stock but be aware that the texture will thicken due to the starch present in the potatoes). Use a wooden spoon to scrape the bottom of the pot until you no longer feel texture at the bottom.
Gently place the instant curry blocks into the pot and stir until dissolved. Turn the heat down to medium low, add the potatoes and carrots to the pot, and cover until cooked to desired tenderness. I prefer 10-15 minutes aka just before fork tender.
Finally add the sausage back into the pot and cook for another 5 minutes uncovered while stirring. Serve with hot white rice and freshly pickled vegetables.
notes:
diced means they are are the size of dice. To ensure you have a perfect spoonful with each bite.
par cooking the sausage ensure they do not become overcooked and crumbly.
This recipe will hold up well in the freezer.
taste as you go especially when adding the stock, supplement with water if needed.
every stove heats differently so pay attention to the bottom of the pot between each step and reduce the heat if you see scorching.