Last night we decided to make some home made Kara age curry rice. Usually we follow the S&B instructions to the letter but I was craving something very clean without chunks a la Coco’s Curry House.
So after putting in some beef, onion and carrots and letting it simmer with the curry blocks, I threw it all in a blender and blitzed it until smooth.
The result was a super rich, smooth and silky sauce that was simply amazing to eat. It definitely reminded my of the better curry’s I had in Japan and the sauce is easy to combine with Kara age, katsu don, or any other topping.
10/10! 🍛https://i.imgur.com/qOlMoiB.jpg
AloJapan.com