Japanese Curry

Updated at: Thu, 17 Aug 2023 03:59:41 GMT

Step 1

Optional step. If you don't want to caramelize onion, then skip these steps and fry the onion in the pot with the butter and fry for 5-10 mins before adding the garlic and meat.)

Step 2

Thinly slice the onions. (The thinner they are, the quicker they'll cook.)

Step 3

Heat a pan on medium. Once hot, drizzle the olive oil and add the sliced onions.

Step 4

Fry the onions for 10 minutes, stirring occasionally so that they don't burn. After 10 minutes, add a sprinkle of salt and mix well.

Step 5

Reduce the heat to low and continue cook for another 20-30 minutes, stir every few minutes prevent burning. (If the onions stick to the pan, add 1-2 tsp of water at a time to help unstick them.)

Step 6

While they're cooking, prepare the rest of the ingredients

Step 7

Peel the potato and carrot, and cut them into large pieces, slightly bigger than bitesize. (Try not to cut them too small otherwise they will fall apart during the cooking process.) Cut your meat into bite size pieces.

Step 8

Heat a large pot on medium and add the butter. Once it's melted, add 2 cloves of grated or crushed garlic and fry until fragrant.

Step 9

Once the garlic is fragrant, add the meat to the pan and sprinkle with a pinch of salt. Brown the surface to seal the meat.

Step 10

Once the meat is sealed, add the carrot and potato to the pot. Stir and cook together for a 1-2 minutes.

Step 11

Add the caramelized onion to the pot and stir thoroughly to break it up.

Step 12

Pour in 700 - 900ml of water (depending on your roux) and bring it to the boil. (If you want to add red wine, swap 10% of the water for the wine. Example: 850ml water becomes 765ml and 85ml of wine. You can also add tomato puree etc here if desired.)

Step 13

Once it's boiling, turn the heat down to medium-low and simmer for 20 mins with the lid slightly ajar.

Step 14

While you're waiting, check back from time to time and use a spoon to skim the foamy residue from the top of the simmering liquid. (If you want to add soy sauce, add it now)

Step 15

After 20 mins, turn the heat down to low and add your Japanese curry roux. Mix it until the roux has dissolved into the broth and simmer without a lid for 5-10 minutes or until thickened to your preference. (If it becomes too thick, you can add more water, 50-100ml at a time. If it's too thin, simmer for a little longer and check every 5 minutes.)

Step 16

Once you reach your desired consistency, remove it from the stove.

Step 17

Serve with white rice and your favourite toppings, and enjoy!

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Makes leftovers