While we're all trying to soak up as much sun and warmth as we can in spring, on some days, nothing beats a rich bowl of curry. Whether it's a rainy day or you simply want a break from the barbecue, this Japanese curry is the perfect answer and can be adapted with almost any ingredient you have at home.
This traditional dish is made regularly in pretty much every household. The main difference between Japanese curry and other types of curry is that it is thickened with a roux and sweetened with fruit, usually apple. This is usually storebought and can be found is most large grocery stores with a good international foods section. This recipe from Miku by Aburi Restaurant's chef Kazuya Matsuoka also includes dashi as a base to enhance the umami. Make your own tonight.
Dashi broth
Heat water in a pot over medium heat until boiling. Add katsuobushi dashI powder and stir well. Turn the heat off and set the dashi broth aside.
Curry
In a heavy bottomed medium pot, heat vegetable oil over medium heat.
Add ginger and garlic and stir. Add curry powder and cumin.
Add onion and sauté until soft and translucent. Add ground pork and cook until pork is well done.
Add diced carrots and dashi broth. Cook until boiling, and skim any scum from surface of broth.
Add grated apple and honey and reduce heat to low. Simmer for additional 15 to 20 minutes, stirring regularly.
Add curry roux in small pieces and slowly dissolve with chopsticks.
Add soy sauce, ketchup, and tonkatsu sauce.
Finish with stirring in melted unsalted butter and cream and season with salt and pepper to taste.
- Yield:
- 6 to 8 servings
