Japanese Curry (Chicken or Tofu)
Curry made its way to Japan in the 19th century. The Japanese Curry Rice that became popular there usually features a homey stew of potatoes and carrots thickened by a seasoned roux instead of coconut milk, and is served with pickled vegetables.
For our version, Chef Ron makes his own Japanese-style curry roux by combining toasted curry spices with gently browned butter and flour. The spice level will be mild. Your choice of Miller chicken or tofu. Comes with organic rice and pickled veggies to contrast the savory richness of the sauce.
SERVES ONE (about 16oz of curry with 8oz rice)
Vegetarian option
All versions contain Soy, Wheat, and Dairy (butter only)
Curry made its way to Japan in the 19th century. The Japanese Curry Rice that became popular there usually features a homey stew of potatoes and carrots thickened by a seasoned roux instead of coconut milk, and is served with pickled vegetables.
For our version, Chef Ron makes his own Japanese-style curry roux by combining toasted curry spices with gently browned butter and flour. The spice level will be mild. Your choice of Miller chicken or tofu. Comes with organic rice and pickled veggies to contrast the savory richness of the sauce.
SERVES ONE (about 16oz of curry with 8oz rice)
Vegetarian option
All versions contain Soy, Wheat, and Dairy (butter only)
Curry made its way to Japan in the 19th century. The Japanese Curry Rice that became popular there usually features a homey stew of potatoes and carrots thickened by a seasoned roux instead of coconut milk, and is served with pickled vegetables.
For our version, Chef Ron makes his own Japanese-style curry roux by combining toasted curry spices with gently browned butter and flour. The spice level will be mild. Your choice of Miller chicken or tofu. Comes with organic rice and pickled veggies to contrast the savory richness of the sauce.
SERVES ONE (about 16oz of curry with 8oz rice)
Vegetarian option
All versions contain Soy, Wheat, and Dairy (butter only)