Japanese Curry

1h 50m
Serves 1
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Directions

  1. 1Debone 5 chicken thighs.
  2. 2Peel and chop potatoes, carrots, onion, and turnip.
  3. 3Slice the shiitake and chop the white part of the scallions.
  4. 4Preheat a large frying pan, add oil, and sear the chicken thighs on both sides.
  5. 5Remove the chicken and add the vegetables. Fry for 5 minutes.
  6. 6Chop the chicken thighs into bite-size pieces.
  7. 7Add the mushrooms and scallions and fry for another 2 minutes.
  8. 8Add 1.2 liters of chicken broth. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
  9. 9Add 220 grams of Japanese instant curry pills.
  10. 10Add half of a grated apple, ketchup, Worcestershire sauce, and soy sauce.
  11. 11Add the chicken thighs and the juice from the chicken.
  12. 12Simmer for 15 minutes.
  13. 13Serve the Japanese curry with rice and garnish with beni shoga, wasabi, and shichimi togarashi.
  14. 14Chop beef meat for stewing into medium cubes and remove the big fat pieces. Salt and pepper the meat.
  15. 15Preheat a big casserole, add oil, and sear the beef in two batches.
  16. 16Add 1.5 liters of water, kombu seaweed, shiitake, and bay leaves. Remove the foam on top of the water.
  17. 17Put the fire on medium, and let the kombu infuse for a while, then remove it.
  18. 18Cover and simmer for 40 minutes on medium heat.
  19. 19Add the vegetables, mix, cover and let it sit for 20 more minutes. Total cooking time is one hour.
  20. 20Melt butter in a frying pan, add wheat flour, and cook until golden.
  21. 21Add curry powder, mix, and toast for around 3-4 minutes.
  22. 22Mix the curry paste with a few spoons of broth and add to the casserole.
  23. 23Season with a grated apple, ketchup, Worcestershire sauce, and soy sauce. Taste and correct salt if needed.
  24. 24Serve with rice and garnish with scallions, shichimi togarashi, wasabi and beni shoga.

Ingredients

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

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