Satsuma-age with Curry Sauce

Satsuma-age with Curry Sauce

I coated satsuma-age with Japanese curry sauce. It's a comforting taste. The reduced spiciness makes it good for kids.

Ingredients: 4 servings

8 pieces (240 g)
◎Dashi stock
400 ml
1 tablespoon
●Curry powder
1 teaspoon
1 teaspoon
1/2 teaspoon
1 tablespoon
●Soy sauce
2 tablespoons
1 1/2 tablespoons
3 tablespoons
Green onions or scallions


1. Cut the onion into 2 mm slices. Julienne the carrot. Cut the satsuma-age into 1 cm strips. Slice the green onion into thin rounds.
2. Add the onion, carrot, and ◎ ingredients in a pot, and bring to a boil.
3. Add ● ingredients, and bring to a boil again. Turn down the heat to medium-low, and simmer for 2 minutes.
4. Add the satsuma-age, and simmer for another 1 minute.
5. Combine the ☆ ingredients and mix well. Pour in the mixture to thicken the sauce. Serve onto a plate, and garnish with green onions.

Story Behind this Recipe

I tried this dish at an all-you-can-eat buffet, and it was delicious. I wanted to make it at home.