One of the things the Japanese does well is curry! However, it might be slightly different than the Indian curry you’re used to. Japanese curry is less spicy and reminiscent of thick stew. The usual ingredients for Japanese curry are potatoes, carrots, onions and meat.
When I made this recipe, I used chicken but you can use pork or beef. You can also make it vegetarian by adding other vegetables like celery, peas and bell peppers. Slices of apple may also be added for extra sweetness. Don’t worry Japanese people have also made it easier for home cooks to recreate this dish by offering curry roux cubes instead of buying several different spices.
Without further ado, here’s the quick and easy recipe for Japanese curry!
1 Pound Chicken, Pork or Beef (cut into chunks)
1/2 Chopped Onion
1 Diced Medium-size Yukon Gold Potato
1 Diced Medium-size Carrot
2 Cups Broth (Chicken, Beef or Vegetable)
1/2 S&B Curry Mix
Salt & Pepper (to taste)
1. Heat oil in pot, and sauté onions until translucent.
2. Add meat chunks of your choice to the pan and cook until slightly brown.
3. Once meat has slightly browned, add carrots and potatoes.
4. Cover the mixture with the broth of your choice. Simmer for 15 minutes or until potatoes are fully cooked.
5. Break up the curry mix and stir in the pot until completely melted.
6. Simmer for another 5 minutes.
And there you have it! Serve it over rice, noodles or naan bread.
Tips: You can serve it with tonkatsu (breaded deep fried pork) to make the famous katsu curry! You can also add in some croquettes, fried egg and pickled radish for the ultimate Japanese meal.