Japanese Curry

110 mins
Serves 1
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Directions

  1. 1Debone 5 chicken thighs.
  2. 2Debone 5 chicken thighs.
  3. 3Debone 5 chicken thighs.
  4. 4Peel and chop potatoes, carrots, onion, and turnip.
  5. 5Peel and chop potatoes, carrots, onion, and turnip.
  6. 6Peel and chop potatoes, carrots, onion, and turnip.
  7. 7Slice the shiitake and chop the white part of the scallions.
  8. 8Slice the shiitake and chop the white part of the scallions.
  9. 9Slice the shiitake and chop the white part of the scallions.
  10. 10Preheat a large frying pan, add oil, and sear the chicken thighs on both sides.
  11. 11Preheat a large frying pan, add oil, and sear the chicken thighs on both sides.
  12. 12Preheat a large frying pan, add oil, and sear the chicken thighs on both sides.
  13. 13Remove the chicken and add the vegetables. Fry for 5 minutes.
  14. 14Remove the chicken and add the vegetables. Fry for 5 minutes.
  15. 15Remove the chicken and add the vegetables. Fry for 5 minutes.
  16. 16Chop the chicken thighs into bite-size pieces.
  17. 17Chop the chicken thighs into bite-size pieces.
  18. 18Chop the chicken thighs into bite-size pieces.
  19. 19Add the mushrooms and scallions and fry for another 2 minutes.
  20. 20Add the mushrooms and scallions and fry for another 2 minutes.
  21. 21Add the mushrooms and scallions and fry for another 2 minutes.
  22. 22Add 1.2 liters of chicken broth. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
  23. 23Add 1.2 liters of chicken broth. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
  24. 24Add 1.2 liters of chicken broth. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
  25. 25Add 220 grams of Japanese instant curry pills.
  26. 26Add 220 grams of Japanese instant curry pills.
  27. 27Add 220 grams of Japanese instant curry pills.
  28. 28Add half of a grated apple, ketchup, Worcestershire sauce, and soy sauce.
  29. 29Add half of a grated apple, ketchup, Worcestershire sauce, and soy sauce.
  30. 30Add half of a grated apple, ketchup, Worcestershire sauce, and soy sauce.
  31. 31Add the chicken thighs and the juice from the chicken.
  32. 32Add the chicken thighs and the juice from the chicken.
  33. 33Add the chicken thighs and the juice from the chicken.
  34. 34Simmer for 15 minutes.
  35. 35Simmer for 15 minutes.
  36. 36Simmer for 15 minutes.
  37. 37Serve the Japanese curry with rice and garnish with beni shoga, wasabi, and shichimi togarashi.
  38. 38Serve the Japanese curry with rice and garnish with beni shoga, wasabi, and shichimi togarashi.
  39. 39Serve the Japanese curry with rice and garnish with beni shoga, wasabi, and shichimi togarashi.
  40. 40Chop beef meat for stewing into medium cubes and remove the big fat pieces. Salt and pepper the meat.
  41. 41Chop beef meat for stewing into medium cubes and remove the big fat pieces. Salt and pepper the meat.
  42. 42Chop beef meat for stewing into medium cubes and remove the big fat pieces. Salt and pepper the meat.
  43. 43Preheat a big casserole, add oil, and sear the beef in two batches.
  44. 44Preheat a big casserole, add oil, and sear the beef in two batches.
  45. 45Preheat a big casserole, add oil, and sear the beef in two batches.
  46. 46Add 1.5 liters of water, kombu seaweed, shiitake, and bay leaves. Remove the foam on top of the water.
  47. 47Add 1.5 liters of water, kombu seaweed, shiitake, and bay leaves. Remove the foam on top of the water.
  48. 48Add 1.5 liters of water, kombu seaweed, shiitake, and bay leaves. Remove the foam on top of the water.
  49. 49Put the fire on medium, and let the kombu infuse for a while, then remove it.
  50. 50Put the fire on medium, and let the kombu infuse for a while, then remove it.
  51. 51Put the fire on medium, and let the kombu infuse for a while, then remove it.
  52. 52Cover and simmer for 40 minutes on medium heat.
  53. 53Cover and simmer for 40 minutes on medium heat.
  54. 54Cover and simmer for 40 minutes on medium heat.
  55. 55Add the vegetables, mix, cover and let it sit for 20 more minutes. Total cooking time is one hour.
  56. 56Add the vegetables, mix, cover and let it sit for 20 more minutes. Total cooking time is one hour.
  57. 57Add the vegetables, mix, cover and let it sit for 20 more minutes. Total cooking time is one hour.
  58. 58Melt butter in a frying pan, add wheat flour, and cook until golden.
  59. 59Melt butter in a frying pan, add wheat flour, and cook until golden.
  60. 60Melt butter in a frying pan, add wheat flour, and cook until golden.
  61. 61Add curry powder, mix, and toast for around 3-4 minutes.
  62. 62Add curry powder, mix, and toast for around 3-4 minutes.
  63. 63Add curry powder, mix, and toast for around 3-4 minutes.
  64. 64Mix the curry paste with a few spoons of broth and add to the casserole.
  65. 65Mix the curry paste with a few spoons of broth and add to the casserole.
  66. 66Mix the curry paste with a few spoons of broth and add to the casserole.
  67. 67Season with a grated apple, ketchup, Worcestershire sauce, and soy sauce. Taste and correct salt if needed.
  68. 68Season with a grated apple, ketchup, Worcestershire sauce, and soy sauce. Taste and correct salt if needed.
  69. 69Season with a grated apple, ketchup, Worcestershire sauce, and soy sauce. Taste and correct salt if needed.
  70. 70Serve with rice and garnish with scallions, shichimi togarashi, wasabi and beni shoga.
  71. 71Serve with rice and garnish with scallions, shichimi togarashi, wasabi and beni shoga.
  72. 72Serve with rice and garnish with scallions, shichimi togarashi, wasabi and beni shoga.

Ingredients

  • 5 Chicken thighs
  • 5 Chicken thighs
  • 5 Chicken thighs
  • 2 Potatoes
  • 2 Potatoes
  • 2 Potatoes
  • 6 Mushrooms
  • 6 Mushrooms
  • 6 Mushrooms
  • 3 Carrots
  • 3 Carrots
  • 3 Carrots
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 Turnip
  • 1 Turnip
  • 1 Turnip
  • 5 Chinese scallions
  • 5 Chinese scallions
  • 5 Chinese scallions
  • Oil
  • Oil
  • Oil
  • Golden Curry Japanese curry mix in block
  • Golden Curry Japanese curry mix in block
  • Golden Curry Japanese curry mix in block
  • 0.5 Apple
  • 0.5 Apple
  • 0.5 Apple
  • Ketchup
  • Ketchup
  • Ketchup
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Shichimi Togarashi
  • Shichimi Togarashi
  • Shichimi Togarashi
  • Beni shoga
  • Beni shoga
  • Beni shoga
  • Wasabi
  • Wasabi
  • Wasabi
  • 1 kg Beef meat for stewing
  • 1 kg Beef meat for stewing
  • 1 kg Beef meat for stewing
  • 15 g Kombu seaweed
  • 15 g Kombu seaweed
  • 15 g Kombu seaweed
  • 5 Dried shiitake
  • 5 Dried shiitake
  • 5 Dried shiitake
  • 3 Bay leaves
  • 3 Bay leaves
  • 3 Bay leaves
  • 75 g Butter
  • 75 g Butter
  • 75 g Butter
  • 75 g Wheat flour
  • 75 g Wheat flour
  • 75 g Wheat flour
  • 50 g Curry powder
  • 50 g Curry powder
  • 50 g Curry powder
  • 1.5 l Water
  • 1.5 l Water
  • 1.5 l Water

Equipment

Chopping boardKnifeLarge saucepanLarge casseroleSpatulaGrater

Tips

  • Chicken thighs are more juicy and give more flavor.
  • The most important thing is to mix the curry with the rice, that is where it shines.