Japanese curry...

Japanese curry from roux cube, because it is not worth the effort of making it from scratch. Real nice with medium grain rice. Super versatile too, so add ingredients as you want.

2 servings...

Japanese curry

Ingredients

• 1/2 a small white onion
• Three medium-small potatoes
• A big carrot
• About 12 chunks worth of FIRM tofu
• Two japanese curry roux cubes

Method

• Press and dry the tofu real well.
• Cut the potato, tofu, and carrot into roughly bite sized pieces. Cut the onion into fairly small strips.
• Fry off the tofu until it is goldenish, fine to do in the pot that you will use, or even in a rice cooker.
• Put all the veggies in the pot together, burying the roux cubes in the veggies. Cover with water until just submerged
• Cook on medium heat (or rice cooker on with no lid) until the potatoes are fairly soft but not fork tender, stirring occasionally to stop things from sticking and to distribute the roux cubes. Add the tofu and mix it through.
• Let it boil off until it is at the texture you like. I like it to be fairly thick.
• Serve on rice!

Notes...
I have had this with pretty small pieces of celery a few times and it was lovely, but I haven't done it myself, so I don't know when you'd add that to the pot.