Unlike Indian curry which is rich in spices and flavours, Japanese curry is more mild, thicker and sweeter. Typically, Japanese curry comes in powder bars like chocolate where you break off a piece and add it to a pot of meat and vegetables. Preparing Japanese curry from scratch is almost unheard of apparently, because it was quite difficult to find a recipe that didn't include the powder!
I didn't have any tonkotsu sauce so unfortunately it didn't taste exactly how I wanted it to. However, I still got the sweet flavour that I was hoping for.
This is a length process dish but most of the time is spent waiting so it is really not too strenuous. Give it a try and let me know how it goes!
I n g r e d i e n t s
For the roux
- 3 Tbs butter
- 1/4 C flour
- 2 Tbs garam masala (or curry powder)
- 1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy)
- fresh ground black pepper
- 1 Tbs ketchup (or tomato paste)
- 1 Tbs tonkatsu sauce (or worcestershire sauce)
for the curry
- 2 tsp oil
- 2 large onions (thinly sliced)
- 2 lbs chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
- 2 carrots cut into chunks
- 4 cup water
- 2 large yukon gold potatoes cut into large chunks
- 1 small apple peeled cored and pureed or grated
- 2 tsp kosher salt (use less if you use regular salt)
- 1 tsp garam masala
- 1/2 C peas
D i r e c t i o n s
s t e p 1
Begin by making the roux - melt the butter and stir in the flour. Caution: your mouth will probably start to water already because it smells like baked bread! Slowly add the pepper and curry powder. Finish off by mixing in the ketchup and tonkatsu sauce.
s t e p 2
In a separate pan, heat the oil and sautee the onions until translucent. Add the chicken, potatoes and carrots along with the water. Simmer for approximately 30 minutes and skim off any excess oil. Finish off by adding the roux in and gently stirring until thickened. Serve over rice or noodles.
