The filling for today’s CurryJaffles is a Japanese curry roux that I bought from the supermarket. The curry with mince, onion, and carrot is thickened until the liquid is almost evaporated. It can then be placed between the slices of bread. The addition of garam masala to the curry makes it quite different from the normal Japanese Curry. See the video.
There is no Meal Ideas section for Japanese Curry Jaffles because jaffles are eaten just like sandwiches, and I have already posted Meals in a few sandwich recipes that can give you some ideas for a meal to go with today’s dish.
- 4 slices sandwich bread
- Butter
- 130-140g/4.6-4.9oz Curry Filling (note 1)
- You will need a jaffle maker to make today's dish
- 100g/3.5oz onion finely diced
- 1 tbsp garlic finely chopped
- 120g/4.2oz beef/pork mince
- 100g/3.5oz carrot grated
- 70g/2.6oz carrot diced into 3-5mm/⅛" cubes
- 400ml/0.8pt water
- 1 packet Japanese curry roux (net 92g/3.2oz, note 2)
- 2/3 tsp garam masala
- 1 tbsp oil
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Put oil, onion, and garlic in a frying pan and sauté over medium heat.
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When the onion become semi-translucent and wilted, add mince to the pan.
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Continue to cook, breaking up the mince so that there are no lumps of mince, until the mince becomes whitish.
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Add diced carrot to the pan and sauté for 30 seconds or so, then add grated carrot. Continue to sauté for about 1 minute.
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Add water to the pan and bring it to a boil. Reduce the heat to low and cook for 8-10 minutes.
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Break the curry roux cake along the lines into small blocks and add them into the pan. Stir gently to blend the curry roux.
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Continue to cook for about 5 minutes until the curry becomes thick and sticky with no liquid at the bottom of the pan (see the video).
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Add garam masala and mix well, then remove from the heat.
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Transfer to a small tray and level the surface (note 3). Draw lines horizontally and vertically to make quarters. Then draw lines to halve each quarter, making 8 equal portions.
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If you are not using the fillings, freeze them in a tray, then break them into 8 blocks along the line to store in a zip lock bag to keep in the freezer.
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Heat the jaffle maker.
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Lightly spread butter on one side of each piece of bread (note 4). This becomes the outside of the jaffle.
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Place half of the filling on a slice of bread without butter, then put another slice of bread with the buttered side up. Repeat for the second pair of bread slices.
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Place the sandwich with the filling on the jaffle maker. When the jaffle maker indicates ready to take out the jaffles, transfer them onto the cutting board and separate the 2 triangles from each pair if they are still intact.
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Serve while hot.
1. The amount of filling can vary. I used 1/8 of the total Curry Filling (a bit less than 70g/2.6oz) per square sandwich, i.e., 1 filling block per sandwich.
2. I used S&B Golden Curry (Hot), but you can use mild curry if making jaffles for children.
3. I find that putting the curry filling in a tray makes it easier to equally divide the filling into 8 portions. The rectangle shape also makes it easier to store in the freezer.
If you wish, you can leave it in your frying pan, level the surface and draw lines on the circle to make equal 8 portions.
4. You will notice in my video that I pick a particular side of each piece of bread to spread the butter on. This is due to my meticulous nature, and you don’t need to do it the same way.
I take 4 consecutive slices of bread and place them on a workbench in the order they came. I maintain the order of the slices so that each pair of the slices gets a perfect match. I butter the outside of each pair. After spreading the butter on the bread at the top, put it aside with the buttered side up. Then flip over the second slice and spread the butter. Place the second slice with the buttered side facing down. You now have the slice of bread without butter facing up, where you spread the filling.
5. Nutrition per Jaffle.
serving:79g calories:149kcal fat:6.6g (10%) saturated fat:2.7g (14%) trans fat:0.2g polyunsaturated fat:1g monounsaturated fat:2.3g cholesterol:15mg (5%) sodium:190mg (8%) potassium:117mg (3%) carbohydrates:17g (6%) dietary fibre:1.3g (5%) sugar:2.6g protein:5g vitamin a:38% vitamin c:2.3% calcium:4.2% iron:7.6%