Japanese Vegetable Curry

Instructions

1. Sauté aromatics
   Heat vegetable oil in a large pot over medium heat. Add diced onions and cook for 5-7 minutes until translucent and beginning to caramelize. Add minced garlic and grated ginger and cook for another 30 seconds until fragrant.
2. Cook hard vegetables
   Add carrots and potatoes to the pot and sauté for 3-4 minutes, stirring occasionally. The vegetables should begin to soften slightly but not fully cook.
3. Add remaining vegetables
   Add the eggplant, zucchini, and bell pepper to the pot. Stir to combine with the other vegetables and cook for 2-3 minutes.
4. Simmer vegetables
   Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes or until vegetables are almost tender.
5. Add curry roux
   Reduce heat to low. Add the curry roux blocks to the pot, breaking them up with a wooden spoon as they dissolve. Stir continuously to prevent lumps from forming. The sauce will begin to thicken quickly.
6. Season and simmer
   Add soy sauce, mirin, and honey or sugar if using. Stir well to combine. Simmer uncovered for 5-10 minutes, stirring occasionally, until the curry reaches your desired thickness. If it becomes too thick, add a splash of water or broth.
7. Rest curry
   Remove from heat and let stand for 5 minutes. This allows the flavors to develop and the curry to thicken further. Taste and adjust seasonings if needed.
8. Serve
   Serve the curry hot over freshly cooked Japanese short-grain rice. Traditional accompaniments include fukujinzuke (Japanese pickled vegetables) or a side of simple green salad.