The title is self-explanatory. I made Japanese curry rice today. From scratch. My life is fucking COMPLETE.
I remember the first time I tried Japanese curry. My sister was making it at home from those infamous Glico curry blocks. It was so comforting — meat, potatoes, carrots, and peas in a wonderfully rich and slightly sweet brown curry sauce. But those bricks are full of MSG and your sodium intake for pretty much the whole day. And hey, rouxs aren’t difficult to make. How hard could this possibly be? Thankfully, after some research (read: Google search), I found the most PERFECT and authentic recipe ever. Thank you, Marc Matsumoto.
And if you know me by now, I hardly ever follow a recipe. Actually, I never follow recipes. Ever ever ever. I always end up changing something and think that the recipes could be made better with my suggestions. But no. Marc Matsumoto`s recipe for curry rice was PERFECTION. I kid you not. I followed this recipe to the motherfucking TEE (kind of, I used what I had on hand). And. it. was. so. easy. Seriously! Everyone must try this recipe out. NOW!!!
Japanese curry rice (adapted from No Recipes)
What you’ll need:
- 3 tbsp butter
- 1/4 cup whole wheat all purpose flour
- 2 tbsp Indonesian curry powder
- 1 tsp cayenne pepper
- fresh ground black pepper
- 1 Tbs ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp ghee, or vegetable oil
- 2 large onions sliced thin
- 6 chicken thighs, diced
- 5 carrots, chopped
- 4 cups water
- 4 red potatoes, diced
- 3 tbsp applsauce
- 2 tsp sea salt
- 2 tsps Indonesian curry powder
- 1/2 tsp cocoa powder
- 1/2 cup frozen peas
What you’ll need to do:
1. Heat the ghee or oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.
2. Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, applesauce, cocoa powder, salt and curry powder. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
3. For the roux, melt the butter in a small saucepan over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
4. To make the curry, just laddle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
5. Serve on top with rice. Excellent with a fried egg on top as well. Makes 8 servings.