Japanese Curry Rice Recipe
Servings 4
Ingredients
- 3 tbsp neutral oil
- 3 tbsp unsalted butter
- 2 large cloves garlic, peeled and grated
- 1/2 tbsp fresh ginger, peeled and grated
- 2 medium onions, peeled and thinly sliced
- 4 tbsp Japanese curry powder (such as Oriental S & B Curry powder), or to taste
- 4 tbsp white flour
- 5-1/2 cups unsalted chicken stock
- 1 small red apple, peeled and finely grated (grate just before using to prevent discoloration)--I used Fuji
- 2 bay leaves
- 1 tbsp tomato ketchup
- Salt and black pepper to taste
- 1.5 lbs skinless, deboned chicken thighs or breast, cut into large bite-sized pieces
- 3 medium potatoes, peeled and cut into large bite-sized pieces
- 2 carrots, peeled and cut into large bite-sized pieces
- 1 large onion, peeled and cut into eighths (wedges)
- 1 tbsp soy sauce, or to taste
- Cooked & hot Japanese white rice
Optional Garnishes:
- Rakkyo pickles ( a type of Japanese shallot)
- Kizami pickled ginger
- Fukujinzuke relish
Instructions
- In a deep frying pan, heat 2 tablespoons of oil and 2 tablespoons of butter. Sauté the garlic and ginger briefly, then add in the sliced onions and sauté over medium heat, stirring, until brown – about 20 minutes. (Note: Caramelizing the onions adds another layer of flavor and depth to your curry.)
- Next add in 2 tablespoons of curry powder, sauté briefly, then add the flour and sauté for a few minutes more, stirring constantly, until well combined. Little by little, add in the chicken stock, stirring continuously, to make a thick roux, and bring to a boil. Add in the grated apple, bay leaves, and ketchup, and simmer for 15-20 minutes, or until the sauce thickens. Remove any scum.
- Meanwhile, salt and pepper the chicken. In another pan, heat the remaining oil and butter, and sauté the chicken until it becomes brown on both sides.
- When the sauce is ready, remove the bay leaves, add in the chicken, vegetables, salt, and pepper to taste, 2 more tablespoons of curry powder (or more if you want), and the soy sauce. Cook, covered, over medium heat for 25 minutes, stirring occasionally. Meanwhile, cook or reheat the rice. Adjust the curry seasoning to taste and serve hot over rice. Pass the garnishes separately.
Notes
It is a matter of personal preference how thick you like the roux. In Japan, it can be anywhere from very thin and watery to very thick, especially if you decide to use ready-made roux. This recipe is in the medium thickness range. Play with it and see what variation you like. It is a very forgiving recipe!