Japanese Curry

Ingredients

  • 1 Large Onion
  • 4 Cloves Garlic
  • 3 Gold Potatoes
  • 1 Tbsp Cooking Oil
  • 1 S&B Golden Curry Cube (1/4 of the Square)
  • 2 Cups Water
  • 1/2 Tsp MSG
  • 2 Tsp Chicken Stock (Better Than Bouillon Chicken)
  • 18% Table Cream to Taste

Instructions

  1. 1Heat the cooking oil in a large pot over medium-low heat.
  2. 2While the oil heats, peel and slice the onion into thin half-moons and peel and mince the garlic. Add the onion to the pot and stir occasionally until deeply caramelized, about 30 minutes. While the onions caramelize, peel the potatoes and cut into bite-sized chunks.
  3. 3Once the onions are done add the garlic and cook for about a minute, until fragrant.
  4. 4Add the potatoes to the pot, stirring to coat in the oil and onions.
  5. 5Add the water, chicken stock, and MSG. Bring to a boil, then reduce to a simmer and cover. Cook until the potatoes are fork-tender, about 20 minutes.
  6. 6Break the curry cube into the pot and stir until fully dissolved.
  7. 7Simmer uncovered and stir until the sauce thickens to your liking, about 5 minutes.
  8. 8Add cream until the color changes to your liking. Then use an immersion blender to blend the sauce until smooth. Taste and adjust salt as needed.