Japanese Curry

Japanese Curry
Staff Writer
Japanese Curry

Barbara Kiebel

Japanese Curry

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!

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.

Nutrition

Calories per serving:

870 kcal

Daily value:

44%

Servings:

4
  • Carbohydrate, by difference 47 g
  • Protein 27 g
  • Total lipid (fat) 65 g
  • Vitamin A, IU 1029 IU
  • Vitamin A, RAE 53 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 27 mg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 15 µg
  • Ash 9 g
  • Betaine 10 mg
  • Calcium, Ca 217 mg
  • Carotene, alpha 19 µg
  • Carotene, beta 20 µg
  • Cholesterol 149 mg
  • Choline, total 107 mg
  • Cryptoxanthin, beta 20 µg
  • Fatty acids, total monounsaturated 21 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 29 g
  • Fiber, total dietary 7 g
  • Fluoride, F 61 µg
  • Folate, DFE 59 µg
  • Folate, food 26 µg
  • Folate, total 50 µg
  • Folic acid 24 µg
  • Iron, Fe 6 mg
  • Lutein + zeaxanthin 17 µg
  • Lycopene 19 µg
  • Magnesium, Mg 62 mg
  • Manganese, Mn 1 mg
  • Niacin 7 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 458 mg
  • Phytosterols 19 mg
  • Potassium, K 1549 mg
  • Proanthocyanidin 4-6mers 4 mg
  • Proanthocyanidin dimers 1 mg
  • Proanthocyanidin trimers 2 mg
  • Retinol 49 µg
  • Selenium, Se 6 µg
  • Sodium, Na 2823 mg
  • Starch 11 g
  • Sucrose 1 g
  • Sugars, total 3 g
  • Tocopherol, gamma 1 mg
  • Water 281 g
  • Zinc, Zn 3 mg
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