Eggplant Curry with Japanese Curry Roux
Curry may be one of top five children's favorite dishes in Japan. At least it was when I was a child, and I was a child who liked curry, I mean, Japanese style curry. It commonly cooked with chunky beef and vegetables such as carrot, onion, potato in thicken sauce made from curry "roux" sold in a box everywhere in Japan.
When J and I visited Japan last year, I thought much more various kinds of curry roux are seen at a grocery store than before. Since I had not made Japanese style curry for years, we bought a box of curry roux to try when we come back to the US. This was the day to try the roux. I wanted to make vegetable curry, so added eggplant, carrot, and onion. Even without meat, the roux made the curry very rich, savory and complex. I was glad J enjoyed the curry very much. Actually it was much better than I expected. Maybe my Japanese curry memory was out of date.
