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
808
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
58g
83%
Sugar
4g
4%
Saturated Fat
15g
63%
Cholesterol
149mg
50%
Carbohydrate, by difference
47g
36%
Protein
27g
59%
Vitamin A, RAE
186µg
27%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
30µg
33%
Calcium, Ca
220mg
22%
Choline, total
109mg
26%
Fiber, total dietary
7g
28%
Fluoride, F
61µg
2%
Folate, total
25µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
455mg
65%
Selenium, Se
6µg
11%
Sodium, Na
2952mg
100%
Water
288g
11%
Zinc, Zn
3mg
38%

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.