Japanese Curry

Difficulty: Pretty Easy / Requested by: SuperPanda /

Time Donation: Total 1 hour and 5 minutes, 15 min prep, 40 min process, 10 min cleanup

Yield: 3 liters

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Rich. Balanced. Savory

ESSENTIAL GEAR:

• 3.3L stainless steel pot

• silicon spatula

• a very sharp knife

• digital kitchen scale

• bowls for soaking vegetables

SUFFICIENT GEAR

• a pot big enough to fit the ingredients (larger than 3L)

• something to mix the ingredients whilst sauteing

• a sharp knife

• your eyeballs to guess measurements

• bowls

MISE EN PLACE

INGREDIENTS

• 600g filtered water, room temp or colder (2.5 cups)

• 400-500g potatoes, peeled, and cut into 1/2 in cubes (about 3 medium potatoes)

  
  

• 15g salt (3 tsp)

• 15ml oil (1.5 Tbsp)

• 250-350g carrots, chopped into 1/2 in pieces (2-3 medium carrots)

• 300-400g onions, sliced into arches (about 2 medium onions)

• 300-400g thin sliced pork thigh (about 3/4 to 1 lb)

  OR

• 300-400g other cuts of pork, beef, or chicken (about 3/4 to 1 lb)

  
  

• 395g Japanese homemade curry roux (14 oz, 7/8 lb)

  (Click Here for The OCDC Recipe)

  OR

• 225g Japanese store-bought curry roux (8 oz, 1/2 lb)

• 2 bay leaves

PROCESS

*VARIETY NOTE: If using other cuts of pork, beef, or chicken, cook separately, and add at the end of the recipe to avoid over cooking them.

1. Add the potatoes to a bowl and cover with the 600ml of filtered water. Jostle and stir them a bit to wash off some of the exterior starch. This will help them cook more evenly and the starch will help thicken the curry.

2. Add the oil to the pot and then layer the pot from the bottom with carrots, 1/3 of the salt, onions, 1/3 of the salt, then the thin sliced pork thigh.

3. Saute on medium heat for 10 minutes or until the onions are slightly translucent, mixing about halfway through. When mixing, you should notice water that has been drawn out from the vegetables from the addition of salt.

4. Add the potatoes and potato water to the pot and bring to a medium boil.

5. Boil for 10 minutes, turn off heat.

6. Add the curry roux and stir to completely combine.

7. Bring to a simmer and hold for 5 minutes.

8. Serve with Japanese rice, fukujinzuke, and shichimi togarashi (as pictured below).

9. Share and Enjoy!

FEATURED INGREDIENTS

• Homemade Japanese Curry Roux (Click Here for The OCDC Recipe)

STORYTIME

This recipe is the homemade version of the recipe that my wife has made for many years. My daughter loves Japanese curry, and I wanted to make one from scratch, because the store bought roux blocks seemed too processed. I did quite a bit of research and made a bunch of trial batches, until I adjusted the spice blend to our liking and landed on this one. It reminds us of a gourmet version of House Vermont curry. Everyone joins "The Clean Plate Club" when this is served. We love it and hope you will too!

SHOUTOUT

A special thanks goes out to a bunch of Japanese food bloggers (there are too many to name). I also forgot which ones I looked up.

Playlist:

Maybe one day...