Japanese Curry
1.5 lb boneless, skinless chicken thighs (680 g or beef, pork, seafood, tofu, or more vegetables; you can increase up to 2 lbs/907 g)
kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
2 carrots
2 onions
1-2 potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
½ Tbsp ginger (grated)
2 cloves garlic
1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
4 cups chicken stock/broth (960 ml; For low-sodium intake, you can use water only, or use half stock + half water)
1 apple (I used Fuji apple; use as much as you like to add sweetness)
1 Tbsp honey
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
1 box Japanese curry roux (7 oz or 200 g; use my homemade curry roux recipe)
1 ½ Tbsp soy sauce
1 Tbsp ketchup
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
Add the ginger and garlic. Add the chicken and cook until the chicken changes color.
Add the carrot and mix.
Add the chicken broth (or water).
Bring the stock to boil and skim the scrum and fat from the surface of the stock.
Peel the apple and grate it (use as much as you like to add sweetness)
Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
Add the roux paste back into the stock in the large pot and stir to combine.
Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing. **Japanese Curry Roux on follows**→
Japanese Curry Roux
3 Tbsp unsalted butter (42 g)
4 Tbsp all-purpose flour (plain flour) (30 g; You can use gluten-free flour for GF)
1 Tbsp curry powder (6 g; I use S&B brand or curry powder from a local Indian grocery store.)
1 Tbsp garam masala (6 g)
¼ tsp cayenne pepper (1-2 g; optional for spicy)
INSTRUCTIONS
In a small saucepan, melt the butter over low heat. When the butter is completely melted, add the flour. Stir to combine the butter and flour.
Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat.
The roux will become light brown color.
Add the garam masala, curry powder, and cayenne pepper.
Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).
RECIPE NOTES
Curry Roux: This recipe yields 1/3 cup roux; enough for your curry recipe that requires 4 cups liquid. If you're not sure, make double portion as everyone prefers different consistency for curry and you may like it thicker (requires more curry roux).
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