Japanese Curry

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The other night we went down to Moon and Sixpence and had their amazing “Curry Chips”, I guess in Britain this is totally a thing…a really, really, great thing! Basically its delicious French fries with curry gravy, and it is about the best thing I have ever had as a drinking food.

As I ate the curry it reminded me of one of my favorite comfort foods, Japanese Curry, less spicy and thicker then Indian or Thai curries, it seemed quite similar to the British style curry we were eating. The best curry rice I have ever eaten is at Hanamaru in my hometown, made by Miyako it is amazing, I can’t quite get mine as good as hers…but when the craving hits this is the next best thing. This curry is rouxed up, meaning it is thickened with butter and flour, and is delicious with short grain rice, I used some germinated brown rice to get a little more healthy benefits and it worked out great.

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You will need:
2 carrots, peeled and cut into bite sized pieces
2 yukon gold potatoes, peeled and cut same size as carrots
2 onions, sliced
1 leek, tough outer leaves removed, cleaned, sliced
2 cloves garlic, minced
1 inch piece of ginger grated
1 small apple, peeled and grated
4 cups of water
2 tsp kosher salt or to taste
1 tsp ground black pepper
1 Tbsp garam masala
1 Tbsp madras curry powder
1 Tbsp honey or to taste
2 Tbsp mild tasting oil like canola
1/2 lb meat or tofu, I used country style pork ribs because they have great marbling
Roux:
1/2 (2oz) stick salted butter
1/4 cup AP flour
1 Tbsp garam masala or curry powder
1 Tbsp tomato paste
1 tsp hoison sauce
Method:
In a large pot heat oil over medium heat, add onions, leeks, and garlic, cook down 15 minutes or so until golden, add meat or tofu, and ginger, cook 3 minutes or until ginger becomes fragrant. Add the remaining ingredients and simmer for 20 minutes to 30 minutes until carrots are fork tender.
While your meat and veg simmer prepare roux by melting butter in a small saucepan, add flour, garam masala or curry. Cook 10 minutes over medium low heat, add tomato paste and hoison, cook five more minutes, then add a ladle of broth from simmering pan, stir until it becomes a paste then add roux to pot, stir well until thick and bubbly. Serve with short grain rice or starch of choice. Makes 4 servings.

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