I finally did it - I figured out how to make Japanese curry without curry blocks. For so long, even in cookbooks, the only recipes I could find were just like “Cook the vegetables and meat, and then add liquid with a curry block. Done.” But I always hated that because I wasn’t able to control seasoning or flavor strength, let alone the more subtle concerns of spice level and gravy thickness. And then about two weeks ago, I just realized: A gravy is a gravy - Why don’t I just make a roux and see if it can be used for this kind of dish? So I turned to the internet and immediately found like 10 recipes which use roux instead of curry blocks (which take away the need for a roux because they have cornstarch in them). Bolstered by my newfound knowledge from other food creators, It was easy to figure out the right amounts of each ingredient to make the perfect curry.
With this recipe, all of the classic Japanese curry characteristics, like texture and consistency along with spice and salt levels, fall back under my control and I can make a finished product that is exactly the way I like it. And I really really like it - this dish is officially added to my weekly menu. Now I just need to figure out how to feed it to my kids without them getting rice all over every surface within a 20 foot radius of the kitchen table…
Butter Count: 3 Tbsp
INGREDIENTS:
2 Tbsp olive oil
1/2 onion, diced
6 whole carrots, cut into circles about .5cm thick
3 yellow potatoes, cut into 1cm cubes
2 boneless skinless chicken thighs, cut into 1in cubes
4 cloves garlic, minced
1 inch ginger, peeled and minced
3 Tbsp butter
1/4 cup all purpose flour
1 Tbsp Japanese curry powder
3 cups beef broth
3 Tbsp soy sauce
Salt to taste
INSTRUCTIONS:
Heat the oil in a large pot over medium heat. Add the onions, carrots, and potatoes. Cook, stirring frequently, about 10 minutes until the carrots are almost cooked through.
Add the chicken, garlic, and ginger to the pot and continue to cook, stirring frequently, until the chicken is no longer pink, and the potatoes are fully cooked (eat a few to make sure - sticking a fork in easily won’t tell you whether they’re cooked to your liking or not) about 10 more minutes.
In a separate large pan, melt the butter over low heat. Whisk in the flour and cook, stirring continuously, until the mixture is cooked and turning a little brown.
Add the Japanese curry powder and whisk continuously about 1 more minute.
Add the broth. Continue whisking until the liquid thickens into a gravy.
Add the soy sauce and cook one more minute.
Toss the vegetables and meat into the gravy and remove from heat.
Add salt to taste.
Serve over rice with some green onions!