Onion, carrot and potatoes simmered in chicken stock with grated apple, ginger and a touch of honey, soy sauce and ketchup, then thickened with Japanese curry roux. We serve it over rice with crispy chicken katsu.

Ingredients

For the curry

• 1 large yellow onion (about 335 g)
• 1 carrot (about 95 g)
• 1½ Yukon Gold potatoes (about 215 g)
• 1 clove garlic, minced
• ½ tsp grated fresh ginger
• ¼ apple, peeled and grated
• ¾ Tbsp neutral oil
• 2 cups chicken stock
• ½ Tbsp honey
• ½ Tbsp soy sauce
• ½ Tbsp ketchup
• ½ box Japanese curry roux (we use S&B Golden Curry, hot)

For serving

• Chicken Katsu, sliced
• 4 servings cooked Japanese short-grain rice
• Fukujinzuke (Japanese red pickled vegetables), optional

Instructions

1. Cut the onion into thick wedges, the carrot into bite-size chunks and the potatoes into quarters. Soak the potatoes in water for 15 minutes.
2. Heat the oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
3. Stir in the garlic and ginger.
4. Add the stock, apple, honey, soy sauce, ketchup, carrot and potatoes. Cover and simmer over medium-low heat for about 15 minutes, until the vegetables are tender.
5. Turn off the heat. Dissolve the roux a couple of cubes at a time in a ladle of the liquid and stir it into the pot.
6. Simmer uncovered, stirring often, for 5–10 minutes, until thick.
7. Serve over rice, topped with sliced chicken katsu, with fukujinzuke on the side.

Notes & substitutions

Photos