It always amazes me how I can find Japanese curry roux at any major supermarket here in Australia.
Curry is a very special dish for Japanese people. It's the kids favourite in any generation and it is often the first meal u ever cook. I cooked mine in kindy as 5 yrs old!
All the seasoning u need is roux so its perfect for when u don't have much in the kitchen. It's also the school camp favourite.
I always cook mine with tin tomato since the roux is quite fatty I find. My favourite veggies in curry are eggplant, celery, pumpkin, chickpea, mushroom, capsicum, carrot and onion. Boiled egg and pickles are nice additions as toppings.
Potato, onion, carrot are the three must-haves in Japanese curry but I think chickpea is so much better than potatoes!
Detailed cooking instruction is on the box but its something like fry onion, once soft add hard veggies then tin tomato and water (I used the water I cooked chickpeas in. So much flavor!). Cook for a while. Once hard veggies are almost soft, turn the heat off, put roux cubes in. Gently mix and make sure it all blends in. Turn the heat on again and cook another a few minutes and done! So easy. My hubby can do it.
I like my veggies soft but not being disintegrated so I add soft veggies like eggplant later. U could have grilled veggies on top for a better presentation but I wouldn't bother unless there is a guest then I wouldn't cook Japanese curry from a packet for guests unless they begged me.
There are so many recipes for leftover curry such as gratin with golden cheese on top, deep fried or baked curry bun, thin out with dashi and soy to serve with soba or udon noodles etc etc.
I haven't decided what I'm gonna do with the leftover tho.
*didn't realize there is so much to write about a simple dish like curry!