Japanese Katsu Curry

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 576 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.4 g
• Cholesterol: 107 mg
• Sodium: 521 mg
• Total Carbohydrate: 81 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 25 g