Japanese Curry With Homemade Curry Roux Food

JAPANESE CURRY RECIPE

Steps:

• In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
• Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
• Add garlic, ginger and apple and cook for 2 minutes.
• Add flour and stir for 1 minute.
• Add carrots, potatoes, garam masala and curry powder and stir well.
• Add tomato paste, stir well and slowly add red wine and bring to a boil.
• Add sugar, soy sauce and water, stir and bring to a boil again.
• Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
• Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
• Season with salt and pepper and serve with rice.

KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET)

Steps:

• Add oil to a pot and heat over medium high heat.
• Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
• Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
• Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 4).
• Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
• Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
• Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
• Turn the heat off.

JAPANESE CURRY

Steps:

• Melt the butter in a pan over low heat. Add the flour and combine it with the butter to form a paste.
• Cook until the color becomes medium brown, which will take about 15 minutes.
• Combine with the curry powder to form a paste. Remove from heat.
• Slice the onions thinly. Saute the onions over low heat with some oil until they are caramelized, which will take 15 to 20 minutes. Remove.
• Pan-fried the chicken meat until it turns slightly brown. Removed.
• Put the caramelized onion, pan-fried chicken, carrots, potatoes, and water into a pot. Simmer over low heat for 15 minutes.
• Add tonkatsu sauce, ketchup, and grated apple. Simmer until the potatoes are soft.
• Add the roux, (or use 4 roux cubes). Mix well until dissolved.
• Adjust the saltiness, sweetness, and spiciness.
• Add the frozen peas and wait until it boils again. Serve.

JAPANESE SWEET AND SPICY BEEF CURRY

Steps:

• Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger.
• Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so.
• Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.)
• Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through.
• Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).

JAPANESE CURRY WITH HOMEMADE CURRY ROUX

Steps:

• Heat oil in a large nonstick pot over medium heat. Add garlic; cook and stir until golden, 1 to 2 minutes. Add ground chicken; cook and stir until browned, about 5 minutes.
• Stir flour and curry powder into the pot, mixing until well-blended with the chicken. Add pumpkin, onion, green bell pepper, red bell pepper, and carrot. Stir in water, chicken broth powder, ketchup, and Worcestershire sauce; mix until curry is well-combined.
• Cover pot. Reduce heat and cook, stirring occasionally, until curry is thick and stew-like, 10 to 15 minutes. Season with salt and black pepper.

JAPANESE CHICKEN CURRY

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
• Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
• Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
• Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
• Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
• Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
• Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
• Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
• Adjust salt to taste.
• Serve with hot rice on the side.

HOMEMADE JAPANESE CURRY

Steps:

• Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it's browned.
• Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours.
• Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don't have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.)
• Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.
• Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute.
• Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes.
• Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn't stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld.
• If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed.
• Serve in shallow bowls or deep plates alongside the white rice and fukujinzuke or beni shoga.