Japanese Curry from Scratch

hot-thai-kitchen.com

Ruth Nakamura

400g beef chuck, or any other protein of your choice (see note)

A generous pinch of salt

1 onion, small dice

4 cloves garlic, chopped

1-inch piece ginger, finely chopped

1 Tbsp + 2 tsp curry powder (any kind will do just fine, but if you want to use Japanese curry powder, see my video for the packaging)

2 cups beef stock, unsalted (if not using beef, use stock that matches your protein)

1 medium apple, puréed (you may need to add a bit of water to the blender to get it going)

1 heaping tablespoon tomato paste

3 to 4 tablespoon Japanese soy sauce

2 tsp Worcestershire sauce (or sub tamarind juice)

1 medium carrot, bite sized pieces

1 large russet potato, 1-inch chunks

¼ cup frozen peas (optoinal)

2 Tbsp butter

3 Tbsp all-purpose flour

Japanese pickles for serving "Fukujinzuke"

Japanese rice for serving

note: Note: If using pork, choose pork shoulder, and it'll take 2 hours total to cook. If using chicken, choose dark meat, and whole, bone-in pieces will take about 45 minutes total to cook. If not adding any meat, you can add the potatoes and carrots along with the stock and seasoning, and just let them cook for 30 minutes.

Directions at hot-thai-kitchen.com

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