When we went to Japan over the summer, one of my favorite meals was Japanese curry. I’d never had (or even heard of) Japanese curry before this trip and oh. my. goodness, was it YUMMY! One of the things I loved about Japan was the wide variety of traditional foods we got to try. I thought we’d be sick of sushi by the end of the week, but that could not have been further from the truth.
Here’s what it looked like…
So I set out to make a homemade version of this yummy dish with more veggies and less deep frying. I tried it all different ways and even consulted our cooking teacher from when we were there (via email—thanks Keiko!). Here’s the final version I came up with… very similar to what we remember! I did use chicken stock when testing, but I think subbing beef stock would make the sauce even darker in color like the original. I love how this comes together quickly enough to be a one-dish weeknight dinner. Enjoy. :)
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