I was craving for Japanese curry for a while.
Luckily, they sell a lot of Japanese brands’ curry roux at grocery stores in Bangkok, but unfortunately, I couldn’t find any whose ingredients I was happy with.
So I decided to make from scratch.
I kept it simple and chose the veggies that are traditionally used for this type of Japanese curry: onion, carrot, potatoes.
Instead of beef or pork I added soy meat.
The secret ingredient was a little mango powder.
It is common that people add some kind of fruit (apple is a popular one) to curry in Japan.
It’s so subtle, so you don’t know you are tasting mango, but I think it contributed to creating the depth in the flavor.
Remember the cucumber pickles I made (the one on the upper left in the picture)?
A few days later they absorbed the marinade well and were ready to eat.
I like to serve my curry with pickles.