Leave the boxed curry mix at the store and make this classic Japanese dish yourself! Feed an entire family with one pot or save it for leftovers for days. Our Japanese curry powder has all
the spices needed for a flavorful heartwarming pot.
Cooking the meat slowly over a couple hours will allow it to break down and become fork-tender. Add the vegetables near the end of cooking to preserve their flavor and texture. Keep the vegetables traditional, as listed below, or add your own favorites like celery and peas. Serve it along with a bowl of rice and some fukuzinzuke (pickled daikon) and you’re set.
This recipe serves 6-8.
Ingredients
1 lb of protein (chicken breast, pork loin, beef chuck, firm tofu, etc.), cut to 1” pieces
1 large russet potato, peeled and cubed to 1” pieces
2 medium carrots, peeled
1 medium white onion, roughly chopped
4 oz shiitake mushrooms (crimini, trumpet, and meatier types will work as well)
4 tbsp butter
2 tbsp Japanese Curry powder
1/4 cup all-purpose flour
4-5 cups broth (chicken, beef, or vegetable)
Vegetable oil
Salt
Steamed short-grain Japanese rice, for serving
Fukuzinzuke, for serving (optional)
Directions
Chop the carrots to 1” pieces using a rolling cut (cut at a 30° bias, then roll it a quarter turn before the next cut). Remove the stems from the shiitake and discard; cut the caps into quarters. Set all aside with the other vegetables until ready to use.
Heat a large pot over medium-high. Add about 2 tbsp oil and sear the protein on all sides, working in batches to not crowd the pot. If using tofu, do not sear; instead, set aside for later. Remove the meat from the pot and set aside.
Deglaze the bottom of the pot by adding 1/4 cup water and scraping up the fond with a wooden spoon. When the water has nearly evaporated, add the butter to the pot and stir to melt. Then add curry powder and stir to bloom, about 1 minute. The spices may foam up at this point.
Add the flour and stir, cooking for 2 minutes. Add the broth slowly, about 1/2 cup at a time, and stir thoroughly. The first several additions will produce a very thick paste. As it becomes a thinner sauce, add the remaining water all at once. Use 4 cups for a thick sauce; 5 cups for a thin sauce.
Bring the curry to a boil, then add the meat back to the pot. Lower the temperature to medium-low and allow the curry to simmer partially covered with a lid for 1-2 hours.
Add the carrots, onions, shiitake, and potatoes to the pot and simmer an additional 1 hour, stirring occasionally, until the meat is nearly fork tender. If using tofu, add it in at the end of this cooking time; simmer an additional 30 minutes. Season with salt to taste.
To serve, use a bowl or a large dish with high sides. Scoop rice onto one side and spoon curry onto the other. Garnish with fukuzinzuke (pickled daikon), if desired.
Buy the spices you need to make this recipe!
