The Most Delicious Japanese Curry Sauce
Japanese curry sauce made in 30 minutes with dimensional flavors - tangy, savory, umami and the perfect soft texture to go on top of your rice and katsu.
Servings: 2 people
Calories: 88kcal
Ingredients
- 1 onion sliced
- ½ apple peeled and chopped
- 2 carrots peeled and chopped
- 1 teaspoon neutral oil
- 1 teaspoon salt
- 1 tablespoon ketchup
- 1 tablespoon worcestershire sauce optional
- 3 cups water
- ¼ cup espresso or coffee
- 1 teaspoon curry powder
- 1 teaspoon chicken bouillon optional
- 1 block S&B curry (medium hot)
- 1 teaspoon miso paste
- 1 slice unsalted butter
Instructions
- Slice onions. Peel carrots and apple. Then slice the apple in cubes.
- Heat pot on medium. When the pot gets hot, add oil. Then, add onions, carrots, apple and salt. Mix together and fry for 5 minutes.
- Next, add ketchup, worcestershire sauce (optional), water, espresso shot, curry powder (optional), and chicken bouillon (optional). Mix together and boil for 15 minutes until carrots are soft (covered).
- Use an immersion blender to blend everything together. Or place all contents in a blender and blend until sauce is smooth. If you want the sauce to be extra smooth, you can put it through a sieve.
- On medium heat (in the same pot), add a block of curry and miso paste in the blended sauce. Try to add curry block and miso paste in increments and whisk thoroughly so the sauce is not clumpy.
- When the sauce is mixed well, add in a slice of butter and mix well. Serve over rice and katsu for a delicious curry meal!
Video
Notes
Expert Tips
- Make your white rice in advance so you can serve this delicious curry sauce on top.
- Blend your sauce for extra creamy texture and coats the rice so well!
- Add some protein in the sauce like sliced beef or chicken for extra sustenance and an easy protein and vegetable packed meal!
- Add in an espresso shot or some coffee to your curry. I promise it’s not bitter and adds extra depth to your curry.