Japanese Curry

Japanese Curry
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!

4
Servings
660
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
39g
56%
Sugar
3g
3%
Saturated Fat
13g
54%
Cholesterol
156mg
52%
Carbohydrate, by difference
50g
38%
Protein
27g
59%
Vitamin A, RAE
2µg
0%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
86mg
9%
Choline, total
83mg
20%
Fiber, total dietary
7g
28%
Folate, total
66µg
17%
Iron, Fe
5mg
28%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
159mg
23%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
2278mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
287g
11%
Zinc, Zn
4mg
50%

Japanese Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Japanese Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.