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Japanese Curry



This thick rich curry is beloved in Japan. It starts with the spice which is uniquely Japanese which is added to a Roux and dashi to create the sauce. This sauce is poured over rice, pork cutlet, chicken cutlet, vegetables and even fish. With a well rounded flavor of sweet and salty you can experience the fifth taste of Umami in this dish. Personally I love this curry on a cold or rainy day as it is warming and comforting, as opposed to a bright fiery Indian or South East Asian curry.


INGREDIENTS


  • 3 Tablespoons of Japanese Curry

  • 1 pound of chicken thighs or breasts

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons vegetable oil

  • 1 large onion diced

  • 3 medium carrots

  • 950ml chicken stock

  • 950ml water

  • 1/2 Cup Bonito Flakes

  • 2 Inches Kombu (Kelp)

  • 1 pound potatoes

  • 1/2 cup unsalted butter

  • 1/2 cup all-purpose flour

  • 2-inch piece fresh ginger

  • 1 cup frozen peas


INSTRUCTIONS:


  • First we prep the carrots by peeling and cutting them into 1/2 inch pieces, as well as peeling and cutting potatoes into 1 inch chunks. Lastly peel and finely grate the fresh ginger.


  • Next we create our dashi: combine the water, bonito flakes and kombu into a pot and cook on medium heat for 30 minutes, strain out the flakes and kombu and set your broth aside.

  • Season chicken with salt and pepper. Then, in a large pot, heat oil over medium-high heat and add chicken. Cook and turn chicken until browned, about 6 mins. Put chicken aside.

  • .Add onion to the oil and lower heat. Stirring occasionally cook for 10 mins. Add carrots and cook for 4 minutes. Add chicken stock and dashi and bring to a simmer over high heat; reduce heat to maintain a simmer.

  • Cut up chicken into bite-size pieces and add back to pot. Add potatoes and cook at a gentle simmer for about 15 mins.

  • meanwhile, we make our roux: In a medium pan, melt butter on medium heat until foaming. Add flour and cook until it is a caramel brown (20 mins) stirring continuously. Stir in ginger and curry spice and cook for 1 minute. Remove from heat.

  • Scrape roux into stew pot, stir, and simmer until broth has thickened. Season with salt and pepper. Stir in peas, and cook until heated through.

  • Serve curry with cooked rice.

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