Japanese Curry

Japanese Curry

Barbara Kiebel


For the broth

  • 2 Tablespoons  vegetable oil
  • large onion, sliced
  • carrots, diced
  • 1 1/2 Pound  cubed pork, beef, or chicken
  • cloves garlic
  • 4 Cups  chicken broth
  • 1 Tablespoon  honey
  • 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

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!


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.

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