That’s it, my friends. I hope you enjoy this Japanese curry recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Curry originated from the Indian subcontinent, but has since spread around the world, spawning more and more local variations, including Japan. Yes, Japanese Curry is tremendously popular in Japan, and it just may become your new favorite as well. It was introduced to Japan by the British in the 1870s with British-style curry powder, where it was widely considered European, but didn’t gain popularity until it was adopted by soldiers of the Japanese army and navy as the ideal mess hall food. Japanese curry is a bit different today than it was in the 1870s, spawning many variations. Recipes vary from cook to cook, and you can find it anywhere from restaurants, schools, and homes, with variations like Chicken Katsu Curry, Kaigun Curry (the Curry of the Japanese Navy), Miso Curry, and others. This version is a mix of styles from the cookbook, “Japanese Soul Cooking”, by Tadashi Ono and Harris Salat, which I definitely recommend. I make mine from scratch, rather than using instant roux cubes. Let’s talk about how to make Japanese curry, shall we?
Vegetable Oil. Boneless Chicken. I’m using chicken thigh, though you can use chicken breast, or a mix. Vegetables. Onion, carrot, potato, garlic, ginger. Apple. Seasonings. Curry powder (see notes), garam masala, salt and black pepper. Chicken Stock. Soy Sauce. Butter. Flour. Miso. I’m using red miso, though you can use white miso. It’s the “secret ingredient” for unique flavor to your curry. Cooked White Rice. For serving. You can use your favorite, such as short grain rice or medium grain, to your preference.
You simply roll the root over a quarter turn after each cut, resulting in wedge-shaped vegetables. Cook the Vegetables. Add the onion and carrot. Cook for 3-4 minutes to sweat the onions. Bloom the Spices. Stir in 2 tablespoons of the curry powder and garam masala. Cook for 30 seconds to bloom the spices. Simmer the Curry. Add the potato, grated apple, and chicken stock, and soy sauce. Bring to a boil. Reduce the heat and simmer for 20 minutes. Make the Japanese Curry Roux. Melt the butter in a pan over medium heat. Add the flour and stir to form a roux. Stir for 5 minutes to cook off the flour. Simmer and Thicken. Pour the roux mixture from the pan into the curry pot and simmer another 20 minutes to flavor and thicken. Boom! Done! Your Japanese curry is ready to serve. Looks wonderful, doesn’t it? Perfect for the curry lover in you. It is often served with popular condiments as well, including fukujin-zuke (pickled cucumber, daikon, and ginger) or rakkyo (pickled shallots). However, you will still get a wonderful burst of spicy flavor from the curry powder and garam masala. You can easily include other chili powders or hotter curry powder to your preference. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
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