"As in many Japanese families, we had curry regularly when I was growing up. It was the standard Japanese curry of potatoes, onion, carrot and pork, usually thickened with S&B Golden Curry blocks. It made a weekly appearance in our house, and now I regularly make it for my own family, too. However, my kids are a little fussy: one likes it with tonkatsu on top"
"Vegetable udon curry (yasai kare udon) Udon curry is a great dish if you have (as I often do) impatient people who cannot wait the extra 20 or so minutes it takes to make rice (and, if you have fresh or frozen noodles, it's even faster). You could also serve this with rice, but if you do, use only half the quantity of dashi, because this curry is made slightly soupier to go with the noodles."
Japanese home curry commonly features potatoes, onion, carrot and pork, thickened with S&B Golden Curry blocks and served weekly. A meatless, vegetable-focused curry allows one batch to satisfy different preferences, with tonkatsu added individually if desired. Vegetable udon curry cooks faster than rice-based curry and is served slightly soupier to suit noodles; when serving with rice, use half the dashi. Dashi can be made by infusing kombu in cold water overnight and removing the kombu before use. The udon curry includes ginger, onion, aubergine, carrot, potato, curry powder, garam masala, mirin, soy, bell pepper, miso and potato starch.
Read at www.theguardian.com
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