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