Japanese Curry (S&B Golden Mix)
This flavorful Japanese Curry Recipe is made with the S&B Golden Mix. Warming and delicious, it's the perfect comfort food for fall or winter and so easy it's pretty much a staple in the Asian college student's menu!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 Tablespoons vegetable oil (Substitute: butter)
- 1 onion (sliced if you want texture, minced if you want them to break down into the sauce)
- 2 cloves garlic (peeled and minced)
- 1 inch ginger (peeled and grated)
- 3-4 lb pork shoulder
- 2½ medium carrot (Cut into rounds.)
- 4 Cups water (Substitute: dashi and chicken stock)
- 1 apple (peeled and grated. Omit if you're too lazy to grate and add 1T of sweeter such as sugar or a neutral honey instead.)
- 1 pack Japanese curry roux
Instructions
- 1
On medium heat, heat up oil or butter in a deep pan then saute the onions for about 5-8 minutes till golden. Note: If you have extra time, the curry will taste better if you cook slowly over low heat till you get golden caramelised onions.
- 2
Next, add the garlic and ginger and briefly saute till fragrant.
- 3
Add the cubed pork into the pan and stir-fry meat till the colour changes. Note: If using beef, I suggest searing till brown for more flavor.
- 4
Add the water and, over high heat, bring to the boil.Note: if using homemade roux, chicken stock would be a better choice than water.
- 5
Once boiling, reduce heat to medium so that the pot is at a simmer.Note: The meat will produce an icky looking scum- just skim it off and throw.
- 6
Add the carrots and potatoes, if using, simmer till cooked and soft. (Vegetables that cook more quickly should be added later.)Note: Whilst waiting for the veg to cook, break the roux into smaller pieces.
- 7
Once the veg is soft, add the grated apple and stir till well-mixed.
- 8
Reduce the heat to the lowest, add 1/4 of the broken curry cubes to the pan, and stir well till it's all dissolved. Repeat with the rest of the roux.
- 9
Leave to simmer for 5-8 minutes or till the curry is at your desired consistency (it should be a thick curry sauce but not gloopy.) Remember to stir every now and then (to prevent the pan from catching.)Note: if you accidentally made the sauce too thick, just stir in a few more tablespoons of water!
- 10
Garnish to your preference, serve with rice and enjoy!