neckspike

NeckSpike

@neckspike

contemplating a crab's immortality

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neckspike
@neckspike

Japanese style curry rice

I love Japanese style curry, it's warm and filling and easy to make and I love the gravy-like texture of the roux based sauce. Here's how I make it!
A bowl of Japanese style curry full of chunky vegetables and chicken in smooth brown sauce over a bowl of brown rice
Ingredients and directions with photos under the cut

Ingredients for curry staged on a table: onions, carrots, potatoes, chicken meat in a vacuum bag, curry bricks, bouillion cubes, hot sauce, ginger paste, minced garlic, and a bar of chocolate.

Ingredients:

  • 1 lb meat (I'm using chicken thighs, beef or shrimp are good too. You could do tofu or just up the amount of veg if you want.)
  • 1 lb onion
  • 1/2 lb carrots
  • 1/2 lb potatoes
  • 2 3/4 cup water + bouillion or stock base for 2 cups
  • 1 tbsp ginger paste
  • 1 tbsp minced garlic (or more if you want)
  • half package (1 tray) Golden curry blocks (med-hot in my opinion is a true medium, just a touch of heat mostly spice flavors. mild is VERY SWEET)
  • hot sauce to taste
  • 1-2 oz milk or dark chocolate

Directions

  • Start your rice now. Don't be like me and forget until the curry is almost done and now you have to wait to eat. Whatever way you like to prepare rice is fine. Or you can make noodles, curry over soba or udon is really good.
    A rice cooker viewed from the front. The brown rice button is lit up.

  • Dice up your ingredients into bite size pieces!
    Bowls full of diced red potatoes with the skin on and chopped carrots ready for use

  • Sweat your onions with a few tablespoons of oil and some salt and pepper, they're done when they're getting a little translucent and slightly soft. If you have the time and patience go ahead and caramelize them, it only makes the flavor better.
    You can do it all in the curry pot if you want to wash the least amount of dishes. My pot is tall and dark inside and makes for kinda bad pictures of color so I used a second pan for this.
    A steel pan full of onions on the stove

  • When the onions are about ready add the ginger paste and garlic and stir that in.
    A steel pan full of golden brown onions with a blob of yellow ginger paste and a scoop of minced garlic in the middle

  • cook the onions, ginger, and spices together for a few minutes then add your meat. Cook together for a few minutes to let the flavors soak into the meat. I also added a splash of soy sauce here just bc that shit is good.
    a steel pan full of golden brown onions and spices with pieces of pink raw chicken scattered across it

  • When the meat is about half done I add the water and bouillon or stock base. If you used a second pan transfer the meat and veg to the curry pot and pour the water in the first pan to pick up all the remaining flavorful compounds, then pour that into the curry pot. Add the carrots and potatoes and bouillon cube.
    A tall pot full of veggies and meat and onions, a bouillon cube sits at the surface of the water

  • bring to a boil then turn down to a low-ish heat and simmer for 10 minutes or so. Stir a few times to help the bouillon dissolve. You're good when the carrots and potatoes are fork tender. If you're adding more spice I like to add the hot sauce here until the broth is just how I want it. Open the curry roux and break up the blocks a bit with your fingers as you add them.
    A tall pot full of broth and veggies and meat which has cooked down a little bit, brown fragments of curry block are sitting on top of the stew

  • stir every few minutes until the curry roux has completely melted and gone from this
    a tall pot of almost curry, the roux is breaking up and melting but is still in clumps and bits in the broth

  • to a smooth, relatively uniform gravy texture. Turn off the heat and add your chocolate. The bitterness of cocoa really makes the spices pop. If you want a that photo ready glossy sheen add a tablespoon of butter at this point too.
    A tall pot of curry with squares of chocolate starting to melt on top

  • Stir until fully dissolved and mixed and enjoy over rice, noodles, on it's own, or with whatever you like honestly. It's hard to go wrong with curry.
    The finished curry, the sauce is a glossy medium brown and looks delicious. It's very chunky with lots of pieces of meat and vegetables visible.

  • Your curry is done! Enjoy. This is a half recipe and makes about six servings, although if you're sharp you noticed I used way more carrots and potato than I said here so mine is super chunky so more like eight servings. I couldn't remember the amounts and got a pound of everything :V

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