Japanese Curry Recipe


Nutrition

Cal/Serving: 788
Daily Value: 39%
Servings: 4

High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat46g71%
Saturated10g48%
Trans0g0%
Carbs49g16%
Fiber5g21%
Sugars12g0%
Protein44g89%
Cholesterol114mg38%
Sodium1331mg55%
Calcium91mg9%
Magnesium86mg22%
Potassium1454mg42%
Iron5mg26%
Zinc4mg27%
Vitamin A5156IU103%
Vitamin C24mg40%
Thiamin (B1)2mg123%
Riboflavin (B2)1mg43%
Niacin (B3)14mg69%
Vitamin B61mg67%
Folic Acid (B9)75µg19%
Vitamin B121µg15%
Vitamin D1µg0%
Vitamin E6mg30%
Vitamin K10µg13%
Fatty acids, total monounsaturated26g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Japanese Curry
Barbara Kiebel

The truth is that this is not a very pretty dish and never will be. But it's good, so good. I've served it over Japanese short-grain rice but like it best when I use basmati… that slight nuttiness only adds to the overall flavor. Don't let this ugly duckling fool you; make this dish!

3
Ratings4

INGREDIENTS

For the broth :

  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 carrots, diced
  • 1 1/2 pounds cubed pork, beef, or chicken
  • 2 cloves garlic
  • 4 cups chicken broth
  • 1 tablespoon honey
  • 2 small potatoes, diced

For the curry roux :

  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 2 1/2 tablespoons curry spices
  • 1-2 teaspoon salt
  • Cooked Japanese short-grain rice, for serving

DIRECTIONS

For the broth :

Heat the oil in a sauté pan over medium-high heat. Add the onion, carrots, pork, and garlic and sauté until the onion is softened. Add the broth and honey and simmer until the meat is tender, about 1 hour. Skim the fat off the broth and add the potatoes.

For the curry roux :

In another pan, heat the oil over low heat, add the flour, and cook until brown. Remove from the heat and add the curry spices.

Add ½ cup of the broth to this mixture and stir (it should be like a paste). Adding ¼ cup at a time, stir this curry roux back into the meat and vegetable mixture. Add the salt and let it simmer until it thickens, about 30 minutes. Serve over Japanese short-grain white rice.

Recipe Details

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Servings: 4
Cuisine: Japanese

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