Japanese style curry

Updated at: Thu, 18 Jul 2024 13:55:07 GMT

Step 1

1. Gather all the ingredients

Step 2

Preparing ingredients Cut onion into wedges or however you prefer

Step 3

Peel carrots and cut them into rolling wedges (it‘s called rangiri in Japanese) or however you prefer

Step 4

Peel Yukon gold potatoes(or whatever potato you like) and cut them into quarters. Soak them in water for 15 minutes to remove excess starch

Step 5

Grate the ginger

Step 6

Mince garlic and set aside

Step 7

Cut apple into quarters, remove the core, and peel the skin.

Step 8

Grate the apple and set aside.

Step 9

Cut the chicken into bite-sized pieces. I recommend cutting it diagonally (it‘s called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster. Season with freshly ground black pepper.

Step 10

Heat 1½ Tbsp neutral oil in a large pot over medium heat and add the onion.

Step 11

Sauté the onions, stirring occasionally, until they become translucent and tender, about 5 minutes. Don‘t stir the onions too often because they won’t develop a golden color. If you have an extra 5 minutes for sure caramelize the onions.

Step 12

Add the minced garlic (I pass it through a garlic press for a finer texture) and grated ginger and mix well together.

Step 13

Add the chicken and cook, stirring frequently, until it‘s no longer pink on the outside. If the onions are getting too brown, reduce the heat to medium low temporarily.

Step 14

Add chicken stock/broth. To reduce the sodium, you can substitute with water only or use half stock and half water, if you prefer.

Step 15

Add the grated apple, 1 Tsp honey, 1 Tbsp soy sauce, and 1 Tbsp ketchup (or any condiment you choose to add).

Step 16

Add the carrots and Yukon gold potatoes (if you‘re using russet potatoes, add them later in the last 15–20 minutes of cooking). The broth should barely cover the ingredients. Don‘t worry; we don‘t want too much liquid here, and additional liquid will be released from the meat and vegetables.

Step 17

Simmer, covered*, on medium-low heat for 15 minutes, stirring occasionally. *Simmer uncovered if the ingredients are completely submerged in the broth.

Step 18

Once boiling, use a fine-mesh strainer to skim the scum and foam from the surface of the broth.

Step 19

Continue to cook covered until a wooden skewer goes through the carrots and potatoes.

Step 20

Turn off the heat. From 1 package Japanese curry roux, put 1cube in a ladleful of cooking liquid. Slowly let it dissolve with a spoon or chopsticks and stir into the pot to incorporate.

Step 21

Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5–10 minutes. If your curry is too thick, you can add water to thin the sauce. When you stir, make sure that no roux or food is stuck to the bottom of the pot; otherwise, it may burn.

Step 22

Serve the curry with steamed Japanese short-grain rice on the side. If you like, garnish with fukujinzuke (Japanese red pickled vegetables).

Step 23

You can keep the leftovers in a glass airtight container (so no stains!) and store it in the refrigerator for up to 3 days and in the freezer for a month. The texture of the potatoes will change in the freezer, so you should take them out before freezing. Defrost the frozen curry in the refrigerator for 24 hours before you want to reheat it.

Step 24

Leftover curry sauce will thicken into a paste as it cools, so it tends to burn while reheating. To avoid this, stir ½ cup (120 ml) water or more into the leftover sauce until loosened. Then, gently reheat it on low heat. If the sauce seems thin, continue heating with the lid off to reduce the sauce.

Step 25

You can substitute the chicken with beef, pork, shrimp, seafood, tofu, mushrooms, and other vegetables. Since tofu, mushrooms, and vegetables cook quickly, you may not need to simmer them for 15 minutes, except for dense root vegetables like carrots and potatoes here. You can sauté mushrooms and softer vegetables (squash, zucchini, eggplant, etc.) and simmer for 5 minutes or until tender. If you use tofu, you just need to warm it up as it’s is already fully cooked. I recommend draining tofu for 15 minutes prior to use and adding it right after you add the curry roux. Warm it up for the last 5–10 minutes

Step 26

This dish is around 475- 500 cals depending on your substitutions

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