Homemade Japanese Curry – How to Make Japanese Curry |

Homemade Japanese Curry – How to Make Japanese Curry |

Japanese curry is a thick and hearty, soothing stew. Unlike Thai or Indian curry dishes thickened with yogurt or coconut milk, Japanese curry gets its richness from a deep, dark roux, a binder traditionally made with equal parts fat and flour. In this recipe, curry powder is added. (For a quick evening dinner, chefs sometimes use S&B Golden Curry Broth instead of making their own. If you go that route, use 5 cubes of store-bought curry broth.) To equalize the spice level in this recipe, grated apple traditionally added. And please caramelize these onions!

Serve this recipe with steamed rice, Udon noodles or with thick slices from a solid loaf.

made this? Tell us how it came out in the comments below!

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Yields:

4


portions

Cooking time:

0

timer

10

mine

Total time:

0

timer

45

mine

To The Roux

4 tbsp.

flour for all purposes

3 tbsp.

Japanese (or other, but not Madras) curry powder

To The Curry

2 lbs.

boneless, skinless chicken breast and thighs, cut into 1 “-2” pieces

2 tsp.

neutral oil, such as rapeseed or vegetable

1


large reddish-brown potato, cut into cubes

1 1/2 c.

carrots, cut into ½ ”pieces

1/2 c.

grated apple (no need to peel)

1/2 c.

sliced ​​mushrooms, such as button

2 tbsp.

Worcestershire sauce or tonkatsu sauce purchased at the store

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To Roux

  1. Melt the butter in a small saucepan over medium heat. Stir in the flour and continue to cook and stir until medium brown, about 20 minutes.
  2. Add curry and stir for another minute. Set aside.

To The Curry

  1. Heat rapeseed oil in a 3-liter pan or Dutch oven over medium-high heat. Brown the chicken on all sides and place it in a bowl.
  2. Reduce heat to medium and add onions. Caramelize for 5 to 10 minutes. If the pan starts to look dry, add another tablespoon of oil.
  3. Add potatoes, carrots, grated apple, mushrooms and browned chicken to the caramelized onions. Pour the water all over and stir along the bottom to release any browned chunks.
  4. Add roux. Stir to dissolve and then bring to a boil and simmer for 15 minutes.
  5. Season with Worcestershire / Tonkatsu sauce and salt and pepper. Stir in the frozen peas and serve.

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Japanese curry

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