This Japanese Curry Soup recipe was inspired by the show "Midnight Diner". I saw this show and thought, "I have got to try this recipe". However, I was soon stumped when I found out that the way we prepare our curry dishes is different from the Japanese. Their curry is darker, thicker, and sweeter. According to Wiki, it is served in three main forms, curry rice or karē raisu (curry over rice), curry udon (curry over noodles), and curry bread (a curry-filled pastry). In another post, I served it with ramen noodles. I really enjoyed it with the noodles.
Nevertheless, I choose to make my Japanese curry with onions, carrots, and potatoes. This is the basics for me, as this is something new. My meat of choice was chicken, however, pork can be used. The curry I used is a local brand, quite unlike the one really used in this dish. I found out that the Japanese have these curry boxes; they come in different degree of spices. However, if you want to give it a try from scratch you are welcome to try the Japanese curry recipe.
A Little History
Curry became part of the Japanese cuisine during the Meiji era, a time when the Indian subcontinent was under colonial rule by the British Empire. It was later adopted by the Japanese Navy and Army in the 1870s and became a popular dish in school cafeterias.
Now the curry sauce is made in the form of a roux which is then added to stewed meat and vegetables. It is simmered until thickened. Yes! Like I said before, this is totally different.
Japanese Curry Recipe
2 packs (about 2 pounds) chicken, seasoned and chopped
2 tablespoon coconut oil
2-3 tablespoon chopped chive
1-2 whole carrots
2 teaspoons ginger, grated
1 large onion, cut in wedges
2 cloves garlic, crushed
1 large potato, cut in 1.5 inches
4 cups water
1 teaspoon soy sauce
Cut the carrot into rolling wedges and the onion into wedges. Set aside until needed. Wash and peel the potatoes. Chop the potatoes and place in water for about 15 minutes to soak. The water help to remove the starch from the potato.
Prepare the Curry Roux.
You first have to make the curry paste. Add the butter to a skillet and allow it to melt.
Then add the flour.
Stir the flour continually.
Then add the curry and masala or the curry mixture. Mix thoroughly.
Stir until darker. Mix thoroughly. When somewhat dark, remove from the fire and place content in another bowl.
Note: I must warn you that if you leave it in the pot and on the stove, it could continue to cook and get darker. You may not want this too much. Below shows the colour you would much prefer.
Set aside the curry roux until needed.
Prepare the stew:
Heat the oil in a deep pot. Saute the onion until it looks translucent.
Add the ginger and garlic.
Add the chicken and cook until the colour changes.
Next add the carrots and the water.
Skim any fat that floats to the top. Add the honey (amount you wish to add according to taste) and salt. Leave to simmer for 20 minutes.
Then add the chopped potatoes and allow to cook for 15 more minutes.
You will need some of the broth from the stew to add to the paste. Remove about ½ cup liquid.
Add it to the curry roux paste and mix together.
Then add the mixture to the stew. Stir to combine.
Add the soy sauce, and leave to simmer for it to thicken the stew.
Remove from the heat and with serve over rice or ramen. Garnish with chopped chive and, if you like, a soft-boiled egg.
So there we have it nice and simply done. More recipes to come ...much more lol