Japanese-Style Curry With Carrots And Apples

Japanese-Style Curry With Carrots And Apples
4.5 from 2 ratings
Not every curry is the same. It comes in different colors and flavors. This recipe to a yummy Japanese-style curry balances spices from the curry and the sweetness from the apple.This recipe is by Jeanmarie Brownson and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Japanese-style Curry with Carrots and Apples
Total time: 60 minutes
  • 4 ounce fresh shiitake mushrooms
  • 4 cup chicken broth
  • 3 skinny carrots, peeled, cut into ¼-inch thick rounds
  • 1 piece (3 ¼ inches) fresh ginger, peeled, thickly sliced
  • 1 rib celery, halved lengthwise, thinly sliced
  • 2 tablespoon mirin or dry sherry or white wine
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/2 medium onion, diced
  • 1 small apple, peeled, cored, diced
  • 2 tablespoon curry powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon soy sauce or to taste
  1. Remove and discard stems from mushrooms.
  2. Slice caps into ¼-inch wide strips.
  3. Put broth, mushroom slices, carrots, ginger, celery and mirin into a medium saucepan.
  4. Simmer over low heat, about 20 minutes. (Refrigerate covered up to several days.)
  5. Melt butter in a separate medium saucepan over medium-low heat.
  6. Stir in flour.
  7. Cook, stirring nearly constantly, until flour turns a pale oatmeal color, about 5 minutes.
  8. Stir in onion, apple, curry powder and cayenne.
  9. Cook and stir over medium-low heat until onion softens, about 5 minutes.
  10. Whisk the broth mixture (with vegetables) into the flour mixture.
  11. Cook and whisk until the mixture comes to a boil.
  12. Then reduce heat to very low; simmer, partly covered, about 15 minutes.
  13. Season with soy to taste.
  14. The mixture can be refrigerated for several days.