Japanese-style Curry with Carrots and Apples
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 4 ounce fresh shiitake mushrooms
  • 4 cup chicken broth
  • 3 skinny carrots, peeled, cut into ¼-inch thick rounds
  • 1 piece (3 ¼ inches) fresh ginger, peeled, thickly sliced
  • 1 rib celery, halved lengthwise, thinly sliced
  • 2 tablespoon mirin or dry sherry or white wine
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/2 medium onion, diced
  • 1 small apple, peeled, cored, diced
  • 2 tablespoon curry powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon soy sauce or to taste
Directions
  1. Remove and discard stems from mushrooms.
  2. Slice caps into ¼-inch wide strips.
  3. Put broth, mushroom slices, carrots, ginger, celery and mirin into a medium saucepan.
  4. Simmer over low heat, about 20 minutes. (Refrigerate covered up to several days.)
  5. Melt butter in a separate medium saucepan over medium-low heat.
  6. Stir in flour.
  7. Cook, stirring nearly constantly, until flour turns a pale oatmeal color, about 5 minutes.
  8. Stir in onion, apple, curry powder and cayenne.
  9. Cook and stir over medium-low heat until onion softens, about 5 minutes.
  10. Whisk the broth mixture (with vegetables) into the flour mixture.
  11. Cook and whisk until the mixture comes to a boil.
  12. Then reduce heat to very low; simmer, partly covered, about 15 minutes.
  13. Season with soy to taste.
  14. The mixture can be refrigerated for several days.