Japanese Curry

Japanese Curry
3 from 2 ratings
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!
  • 2 tablespoon vegetable oil
  • 1 large onion, sliced
  • 2 carrots, diced
  • 1 1/2 pound cubed pork, beef, or chicken
  • 2 cloves garlic
  • 4 cup chicken broth
  • 1 tablespoon honey
  • 2 small potatoes, diced
  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 2 1/2 tablespoon curry spices
  • 1-2 teaspoon salt
  • cooked japanese short-grain rice, for serving
  1. 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.
  2. 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.
  3. 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.