Before I master the homemade and from-scratch Japanese curry, I will have to make-do with this store-bought sauce mix, so it is considered my 'cheater' Japanese Curry recipe. Though this is medium hot, I still find it too mild for my liking, thus I added some chilli powder to feel that kick. Note that this brand is vegetarian but not vegan as there are milk content. To read more about the ingredients, click here. I always cook this curry rice and go with this Wafu Salad, a true full course Japanese meal for the day! My recipe has to adjusted and is slightly different from the packaging direction.
3pcs of the sauce mix block of House Vermont Curry
1 medium onion, chopped
2 tsp chilli powder (optional)
1/2 medium carrot, chopped
1 medium potato, diced
1 cup shitake mushroom, chopped
1. Cut carrot and potato into uniform bite size.
2. Heat up oil in a large skillet or wok. Sauté the onion and chilli powder (if using) until aromatic and lightly brown. Then add in carrot and potato, sauté for 2-3 minutes. Lastly, add mushroom and fry for another 2-3 minutes.
3. Pour in water and bring to boil. Simmer on low to medium heat for about 5 minutes or until vegetables are tender, skimming foam from surface as necessary.
4. Break curry sauce mix into pieces and add 3 pieces into the mixture. Mix well while cooking over low heat for another 10-15 minutes or until curry thickens. Cook to your own preference, if you prefer it more soupy and thinner consistency, add more water.
5. Serve over cooked Japanese sushi rice or pastas. Serve!