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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