I have been having so much fun browsing through your website, I believe my diet is about to change for the better. Since it does take a long time to cook it does make sense to make a big batch at a time and freeze extra for quick meals in the future. The curry should not be stewed for a very lengthy time after adding the base or spices or the flavors will dissipate somewhat. Japanese curry is a rich, thick curry, with meat and root vegetables. I was under the impression that if the whole box was five small bars/(roux? This weekend my half Japanese boyfriend is coming to visit and wanna surprise him with kareh :) but can't find anywhere star anise, can I use anise seeds instead? I bought a package of the curry sauce mix that you mentioned in your post and was curious how it incorporates into your recipe? I've included instructions for using a store bought curry base as well as making your own curry roux base. Doomo arigatoo for this city recipe! Thanks for sharing this. beef, cubed (or pork or chicken) 1 Onion, halved and sliced in small wedges 2 Cloves garlic, chopped 2 T. Butter 3 Cups water 3 T. Flour 1 to 3 T. Curry powder (common yellow variety) 1 Chicken bouillon cube 3 T. Catsup 3 T. Worcestershire sauce 1 tsp. I'll have to check for this curry roux the next time I'm at the International Marketplace. I made it according to your recipe and the taste is great! You will also need a few minutes to cook the ingredients but once this is done, the rest is left mostly unattended. It says right under the title of the recipe itself, before the list of ingredients, 6-8 servings. Hi Stephanie! Commercial curry bases contain things like sugar or corn syrup as ingredients, plus some of them use mystery fats (always check the ingredient lists). If you want some protein, try a can of chickpeas. Just finished cooking and eating ther curry, great recipe thanks, my gf is japanese and loves curry, so once finished she did some additions i share with you: Why do you add the carrots about 30 minutes after the addition of water and other ingredients? I put potatoes shortly after carrots as well, and there's no loss of shape or melting-effects occuring to either vegetable. If you omit it it would affect the flavor...though you can add some curry powder instead there (if you are in Japan). The box-brands, when purchased from the right company, are just as delicious and have been proven to please the crowds. I've been a long fan of Japanese curry and though I have always used S&B or Vermont, I can appreciate the depth and from-scratch approach you have taken here. Add the canned tomato and 6 cups of water, the browned beef, the stock cube, the bay leaf and the star anise. I know that the tomatoes make up a lot of the curry, so I might just have to wait until my diet is over to make this, but I thought I'd ask anyway. Cook the meat in batches on all sides until browned, 10 to 15 minutes. Japanese curry is quite different from any other curry you’ll find in Asia – it’s not spicy but rather sweet (which is probably why kids love it so much), savory, and sometimes a little spicy. You can leave out the potatoes if you like, since katsu curry is pretty high in calories anyway. 2 large Japanese sweet potatoes (they're purple!) For those who were wondering, it is possible for this to be healthy, although the sodium is on the high side unless you use a lower sodium bullion. Add salt just before serving. Cover and cook for 30 minutes. I've always put carrots first. Hi, I've been reading your blog for a while. I might also vary it a little, make a vegetarian curry and stir in the meat before serving as I tend to use chicken. That's what I thought, and what I bought at the local Asian Market, but when I opened it, it was no the same as what I got in the restaurant. thanks! I don’t drink alcohol or wine but I’m not opposed to cooking with it. Either way, to get the most flavorful curry takes a long time. All the ingredience are what I can find around me. I find it amazing that last year around this time I was looking to make homemade tofu and found your site. Do you suggest using the vegetarian version of your recipe if you're making katsu-curry? Yum, can’t wait to try this! also I dot have crushed or canned tomato... Can I use fresh ones ._. A couple of scoop in your ramen and you’ve got yourself a seriously intense bowl of flavor! Japanese Curry is a roux thickened stew that typically includes a protein, onions, carrots, and potatoes. Super tasty stuff. One is to put the curry in a sauce boat, and serve the rice separately. Rice curry is the chicken fingers/mac & cheese of Japan. You can also add an additional 1-2 tablespoons flour to thicken the sauce. I swapped pork for chicken and created a breading that’s super crispy without the need for frying (you know I have a fear of hot oil spits by now!). Either way im so glad you put this hear and am totaly checking the rest of your recipies!. Looking for a cheap dinner and knowing I had plenty of rice at home I grabbed a box of S&B curry raux. However, you can use pretty much any combination of vegetables and protein to create your own special curry. I think it would need some experiementation but it's a starting point anyway. Looks like everyone has finished posting but I'd just like to say what a great recipe this is! Pork curry is made in the same way as beef curry, but you may want to try making the curry a bit hotter (by adding more curry powder or chili pepper powder). your okonomiyaki looks great too. I did not try this yet but why do we need to use apple slices and ginger? Plus Japanese ingenuity. I’m hoping to try it in a slow cooker to let the meat tenderize over a number of hours. sorry for all the questions!Tahnks in advance!! Required fields are marked *, Rate this recipe This post is God-sent. :( I may try to find a homemade recipe for the roux, so I can adapt it. If not, increase the amount of garlic, and maybe add some shredded carrots instead of the onion and saute them very well, and simmer until they're falling apart. Awesome recipes. Also, both times I had issues with it thickening even though I let it cook down for well over an hour, almost two, and it was still quite watery. I have to say that I had no idea about Japanese curry until I started watching anime more regularly, and became curious about how different it was from Indian curry. The cardamom pods, cassia bark, and cloves can be ground in a dedicated coffee grinder, without roasting, to create a Bengali-style garam masala. I recently have been craving curry like crazy and tried this amazing place where I live. Should I just throw in a cube instead of the dry curry powder? Thoroughly enjoyed it. Any ideas? I make my own curry powder (Indian) with which I flavor my udon and various cuts of meat. Pickled Plum is a blog with over 950 recipes packed with delicious flavors, all easy to make! Thank you for this easy and delicious recipe! I make my own paste which contains flour, liquid butter, pepper, hot curry powder (or the mild normal one if you don’t like it to hot) chili (optional) garlic powder, soya sauce, Worscestershire sauce and some ketchup and then mix it together into a fine paste, i chop up carrots and potatos and throw it into a big pot, add water so it is abit more water then vegetables…i fry the meat (chicken, pork or the meat you like to use) along with red onion and put it into the pot as well, i let the whole pot cook for about an hour, remember to taste as you go so you can adjust the taste and the strength of the curry. I want to make it for her, but she has celiac disease, so she can't have gluten. I would also recommend adding a little demi-glace sauce if you have any . That’s the classic combination and the most popular one used across Japan. ★☆ And boy, what a big difference. Also, do you still recommend that we add tomato paste, red wine, sugar, and soy sauce if we are using Golden Curry?