Japanese Curry Recipe from Scratch
Mild kid-friendly Japanese curry stew recipe that's sure to please. No MSG, no preservatives, no dyes, and no hydrogenated oils! Great way to sneak in veggies.
Ingredients
Veggies and Meat
- 1 lb Ground chicken thigh Can use any ground meat
- 2 tbsp Neutral tasting oil
- 2 Carrots Diced small
- 1 Onion Diced
- 4 Yukon potatoes Diced
- 1 Fuji apple Make into apple sauce with a little water in a blender or food processor.
Seasonings
- 2 c Dashi stock Can substitute with water or chicken broth.
- 1/4 c Sake
- 1/4 c Mirin
- 1 c Coconut milk
- 1 tsp Salt
- 1 tbsp Shio Koji Can substitute with soy sauce.
- 1 tbsp Soy sauce
Curry Roux
- 2 tbsp Curry powder
- 2 tbsp Unsalted butter
- 1/4 c All-purpose flour
Instructions
- Heat 1 tbsp oil in a large heavy bottom pot. Cook the onion until translucent, then add 1 tbsp oil to the pot, and brown the ground meat. Cook the meat until it is about 80% done (still pink inside), and set the onion/meat on a plate.
- Put coconut milk, dashi stock, apple sauce, shio-koji, soy sauce, sake, mirin, and salt in the pot and bring to a boil. Add veggies and turn down heat to a simmer. Put a lid on but leave a small crack so that some steam can escape. Veggies are done when you can poke a fork through easily (~10 mins).
- Make the roux by melting butter in a pan on medium-low heat. Add curry powder and combine. Then add the flour and mix while cooking until flour is completely combines with curry butter.
- Add the roux to the pot and stir until all the clumps melt and curry is thick.