Usually, you use prepared Japanese curry mix to make this, but I don't think it's necessary.
If you like your curries spicy add a bit of cayenne, but traditionally Japanese curry is pretty mild.
JAPANESE CURRY:
Curry mix:
-2 Tbs. mild curry powder
-.5 tsp. black pepper
-1 tsp. salt
-1/8 tsp. each: allspice, cloves, chili powder
-1/8 tsp. cayenne pepper (if you like it spicy)
Ingredients:
-1/2 head cauliflower, cut into florets and stems into 1 inch pieces
-2 carrots, cut obliquely (this means cut the bottom at a 30 degree angle, then turn 90 degrees and cut at the same angle. It's a good technique for getting the most possible surface area on a veggie: www.youtube.com/watch?v=s6B7tC1TcLI)
-8 oz. button mushrooms, halved
-1 onion, finely chopped
-1 inch chunk peeled ginger, minced
-3 cloves garlic, minced
-1 tsp. cumin
-1 c. red wine
-3.5 c. water
-1 packet chicken bouillon
-1/4 c. corn starch, mixed with water
Directions:
Heat 2 Tbs. oil in a large pot over high heat, and when hot stir fry the veggies until soft, but not cooked through. Remove and set aside.
Heat 1 Tbs oil in the same pot over med-high heat, and add ginger, garlic, and cumin, and fry one minute, stirring. Add onion, and fry until translucent. Add wine, bouillon, and water, and cook with lid off for 7 minutes over high heat, reducing. Add veggies, and continue cooking for 5 minutes. Add spice mix and corn starch water mix, and stir. Cook for another 5 minutes, or until the sauce is thick.
Serve hot with hot sticky rice.
