Authentic Vegan Japanese Curry

okonomikitchen.com

Spencer Maynard

Onions: lots and lots of onion, in all forms.

Garlic

Ginger

Mushrooms

Carrots

Potatoes: Yukon gold potatoes are best because they won't melt into the curry.

Soy curls: or any vegan meat substitute of your choice

Apple

Vegetable broth (or water)

Curry roux: store bought (S&B Golden Vegetarian or Torokeru brand) or homemade.

I grew up with large chunks of vegetables in my curry and its something I definitely do prefer. Some people will cut them pretty small for faster cooking but I find that the vegetables then melt into the actual curry (which is fine if you don't mind that). I recommend cutting the onions into wedges, potatoes into 1 inch chunks, carrots into 1 inch chunks or diagonally chopped and mushrooms sliced in half. I grew up with large chunks of vegetables in my curry and its something I definitely do prefer. Some people will cut them pretty small for faster cooking but I find that the vegetables then melt into the actual curry (which is fine if you don't mind that). I recommend cutting the onions into wedges, potatoes into 1 inch chunks, carrots into 1 inch chunks or diagonally chopped and mushrooms sliced in half.

Straight out of the box, you have a good curry but adding other condiments and flavourings is the key for really delicious Japanese curry.

Both my grandma and mom would mix two different brands with different spice levels of curry roux for a more complex flavour (Torokeru & Golden Curry were our go-tos). Then they would add kakushi aji ingredients, which are 'hidden flavours' that come from all kinds of condiments. The most common you'll see Japanese people use are caramelized or fried onions, apples, ketchup and honey. In our household, we always added Worcestershire or Tonkatsu sauce! Here are more ingredients you can try adding (bolded are ones I always include): subheading: Both my grandma and mom would mix two different brands with different spice levels of curry roux for a more complex flavour (Torokeru & Golden Curry were our go-tos). Then they would add kakushi aji ingredients, which are 'hidden flavours' that come from all kinds of condiments. The most common you'll see Japanese people use are caramelized or fried onions, apples, ketchup and honey. In our household, we always added Worcestershire or Tonkatsu sauce! Here are more ingredients you can try adding (bolded are ones I always include):

Apples

Banana

Ketchup

Worcestershire sauce

Tonkatsu sauce

Soy sauce

Coffee

Chocolate

Cocoa powder

Mirin

Caramelized onions (store bought or homemade)*

Fried onions

Sake

Rice vinegar

White or red wine

Yogurt

I always like to make a big batch of caramelized onions (see photo above) and keep it in a jar of caramelized onions in the freezer or fridge to save time. To make caramelized onions, simply dice the onions finely and cook over medium low heat with a bit of oil until super soft and jam-like consistency.

Directions at okonomikitchen.com

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