Name: Japanese Style Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Curry Roux Medium Hot - 215g; Cooking Oil - 1+1/2 table spoons; 4 cups of water; 3 medium Onions - thinly sliced; 3 medium Potatoes - peeled and cut into bite-size pieces; 2 Carrots - peeled and cut into bite-size pieces; 2 Egg Plants - peeled and cut into thick half-moon shape; 3 Boiled Eggs; Cheese (if use)

Japanese Style Curry

Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Curry Roux Medium Hot – 215g
Cooking Oil – 1+1/2 table spoons
4 cups of water
3 medium Onions – thinly sliced
3 medium Potatoes – peeled and cut into bite-size pieces
2 Carrots – peeled and cut into bite-size pieces
2 Egg Plants – peeled and cut into thick half-moon shape
3 Boiled Eggs
Cheese (if use)

Directions

Cut vegetables. Curry roux also finely chop to make easy to melt.
Heat cooking oil in a large and deep pot over medium heat.
When oil is hot, add all vegetables in a pot and stir well.
When the vegetables are oiled, add water and boil around 15 minutes or until potatoes become tender.
Dissolve curry roux in the soup and stir lightly.
*adjust the thickness of curry to your preference by changing the amount of curry roux and water
Simmer for about 5 minutes.
Garnish with boiled egg and serve with steamed rice.
You also can enjoy with any other toppings you like. (cheese, deep fried chicken, pickles…etc.)