3
2 ratings

Japanese Curry

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

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.

Nutritional Facts
Servings4
Calories Per Serving790
Total Fat46g71%
Sugar12gN/A
Saturated10g48%
Cholesterol114mg38%
Protein44g89%
Carbs49g16%
Vitamin A261µg29%
Vitamin B120.9µg15%
Vitamin B61mg66%
Vitamin C23mg39%
Vitamin D0.9µg0.2%
Vitamin E6mg31%
Vitamin K10µg13%
Calcium93mg9%
Fiber6g24%
Folate (food)47µgN/A
Folate equivalent (total)88µg22%
Folic acid24µgN/A
Iron4mg23%
Magnesium86mg22%
Monounsaturated26gN/A
Niacin (B3)14mg69%
Phosphorus504mg72%
Polyunsaturated7gN/A
Potassium1439mg41%
Riboflavin (B2)0.8mg45.3%
Sodium1331mg55%
Sugars, added4gN/A
Thiamin (B1)2mg100%
Trans0.2gN/A
Zinc4mg27%