1/2 House Java Curry roux (medium spice) and 1/2 Glico Juku Curry roux (medium spice)
total 1 box
◎Kimchi stock (I used Momoya brand)
Sauté the ginger in vegetable oil and butter. Thinly slice the onions and cook until browned. Add pork and cook. Mince the carrots and cook. Cut the potatoes into small pieces, skim the scum by rinsing with water, and cook.
Add the water, red wine, and 2 bay leaves to the pot and bring to a boil. Skim any scum. Once the vegetables are tender, turn off the heat and add the curry roux while breaking up the lumps. Cook over low heat, taking care not to burn it.
Remove the bay leaves and seasong with the ◎ ingredients.
And it's complete.
Story Behind this Recipe
For times when I can't prepare dinner, even during a busy morning I can boil this curry since it uses ready-made roux.
For the curry roux, I use half of House's Java Curry (medium spice) and half of S&B Curry (medium spice) roux is fine. The key to this curry is mixing roux from different brands. If possible, cook the onions until golden brown.