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
790
Calories Per Serving
Deliver Ingredients

Ingredients

For the broth

  • 2 Tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 carrots, diced
  • 1 1/2 Pound 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.

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.

Nutritional Facts

Total Fat
46g
71%
Sugar
12g
N/A
Saturated Fat
10g
48%
Cholesterol
114mg
38%
Protein
44g
89%
Carbs
49g
16%
Vitamin A
261µg
29%
Vitamin B12
0.9µg
15%
Vitamin B6
1mg
66%
Vitamin C
23mg
39%
Vitamin D
0.9µg
0.2%
Vitamin E
6mg
31%
Vitamin K
10µg
13%
Calcium
93mg
9%
Fiber
6g
24%
Folate (food)
47µg
N/A
Folate equivalent (total)
88µg
22%
Folic acid
24µg
N/A
Iron
4mg
23%
Magnesium
86mg
22%
Monounsaturated
26g
N/A
Niacin (B3)
14mg
69%
Phosphorus
504mg
72%
Polyunsaturated
7g
N/A
Potassium
1439mg
41%
Riboflavin (B2)
0.8mg
45.3%
Sodium
1331mg
55%
Sugars, added
4g
N/A
Thiamin (B1)
2mg
100%
Trans
0.2g
N/A
Zinc
4mg
27%

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