Japanese curry served over brown rice.
I like to make my curry from scratch, but this time I used store-bought roux.
I do admit it’s easy.
I mean really easy!
Anyway one of the things I added to the curry was Kuruma-fu which is a Japanese gluten product and gives a nice meat-like firm texture.
Another thing I’m excited to introduce today is this.
These are sweet picked shallots, called Rakkyo, in Japan.
When we were there last time, my husband really liked them, and we ate them a lot.
So I was happy to find this at the local Japanese grocery store back home (Minnesota) a few weeks ago.
I like to serve my Japanese curry and rice with some pickled vegetables.
In this picture you see Rakkyo and homemade sauerkraut.
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