Japanese Katsu Curry

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 10 minutes

Składniki

2 large onions (finely sliced)

2 carrots (cut into rolling wedges)

3 waxy potatoes (cut into rolling wedges)

1 tsp ginger (grated)

2 cloves garlic

1 apple (grated)

1 pack fake meat

freshly ground black pepper

Olive oil for cooking

4 cups chicken stock

1 Tbsp honey/maple syrup

1 Tbsp soy sauce

1 Tbsp ketchup

1 package Japanese curry roux (~200g)

Cooked Japanese short-grain rice (or jasmine)

fukujinzuke (Japanese red pickled vegetables)

Wskazówki

To Cook the Curry

Sauté the onion and fake meat in olive oil until the onion is nearly translucent.

Add the minced garlic and grated ginger and cook for a couple minutes until the raw smell is gone.

Add chicken stock, grated apple, carrots, potatoes, honey/maple syrup, soy sauce, and ketchup.

Simmer until the vegetables are cooked through.

Add the curry roux and simmer uncovered, stirring frequently, until the curry becomes thick (about 5–10 minutes).

Serve with rice.

Wartości Odżywcze

• Kalorie: 576 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 0.4 g
• Cholesterol: 107 mg
• Sód: 521 mg
• Węglowodany Całkowite: 81 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 10 g
• Białko: 25 g