Kare (Japanese Curry) 日本咖哩

如果要选现在城中最火红的食物，我想日本咖哩一定入围。

日本咖哩突然在城中火红，专卖店开了一家又一家。所以，我也来凑一凑热闹，买了日本咖哩块(Japanese Curry Roux) 在家里尝试自己煮。

记得多年前到台湾出差时经过一家日本咖哩专卖店，远远的就闻到那股印度咖哩味，我对它是敬而远之（那时心里想要是这家店开在在新加坡一定早就关门大吉）。

印象中我只在两三年前吃过一次日本咖哩。记得那时我吃了不到三份之一就吃不下去了。

没想到多年后的今天吃了自己煮的日本咖哩后我竟然开始爱上它，觉得它带甜和浓稠的gravy拌饭吃别有一番风味。不知道是我的口味改变，还是现在的我更能接受外来食物了。

我煮的日本咖哩没加入肉类，所以是素食日本咖哩。我配日式日式炸鸡排吃。

跟着包装上的指示做非常简单。食谱用英文写方便大家阅读。如果要中文食谱，请给我留言。

Ingredients: (serving of 3)
60g Japanese curry roux (depending on individual brand)(cut into small pc)
1-1/2 cup hot water
2 medium onion (chopped)
1 carrot (cut into small bite size)
3 medium potato (cut into small bite size)
100g pumpkin (cut into small bite size)
5 big canned mushroom (sliced)

Method:
1) Heat oil, sauté onion till fragrant (become semi-transparent).
2) Add carrot and potato, sauté for a while (about 1 min).
3) Transfer to a pot, add water and bring to a boil. Lower heat, simmer for about 15-20mins (carrot & potato should be semi-soft now).
4) Add pumpkin and mushroom, continue to simmer till carrot and potato become soft.
5) Add Japanese curry roux, keep stirring till dissolved.
6) Simmer for a while till gravy become thick, serve.

Note:
1) Add meat or other ingredients if you like.

2) Add the curry roux gradually and taste it at the same time. Stop when you find the taste is just nice (i.e. you may not use up all 60g).

3) Add more water if you find the gravy is too thick.

4) I served it with Chicken Katsu. They are perfect match.