Japanese Curry Recipe

Categories: Recipes

Japanese Curry Recipe

Japanese Curry

Japanese Curry. Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store.

Ingredients

It’s of Whole packet Japanese curry mix
It’s 1 of Potato
You need 1 of Carrot
You need 1 of Onion
You need 5 of Garlic
Prepare of Butter
You need of Chilli flake
Prepare of Curry powder
It’s of Soy sauce
You need of Curry powder
It’s of Garam masala
You need of Shiitake
You need of Dashi
You need 1 l of water
Prepare 1 packet of Beef stock
Prepare of Optional (Kakushi aji)
Prepare of Tomato paste / ketchup
It’s 80 of % dark chocolate

Steps

Boil water with all dashi ingredients for 15 minutes, set aside.
Cut potatoes, onion & carrot into bite sized.
Sear onion with butter, add garlic, then the rest of the vegs.
After all the onions caramelised and the vegs seared, add the dashi. Boil for 30 minutes.
After all the ingredients cooked, add the curry mix, curry powder, chili flake, soy sauce and kakushi aji if wanted. Simmer for 10-15 minutes.
Serve while hot.

First, use the store-bought Japanese curry cubes for cooking, and secondly making the roux from scratch, but it takes a longer time. Japanese Curry is a roux thickened stew that typically includes a protein, onions, carrots, and potatoes. It comes in varying levels of spiciness; still, most Japanese curries have a sauce the texture of a thick gravy, which makes it pair well with Japanese short-grain rice. Japanese curry is thicker and milder compared to other curries, like the Indian or Thai variations. It is typically served over sticky or short-grain rice.

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