A friend of mine asked me if I knew how to make the Japanese Curry. I was taken aback a little - may be due to my ignorance of Japanese cuisine. I told her that the only curry I know of is the Indian curry, but I was curious to know what this is. Then I came across another friend of mine, who shared with me some instant curry sauce as well as the recipe for making this. Once I made this curry with the instant sauce cubes, I wanted to try making it the traditional way, as this was well liked by my family.
As per what I have heard this is a very popular dish in Japan and the instant sauce cubes are the most widely used ones because of its convenience.
for the roux
1 and 1/2 Tbs butter
1/8 C flour
1 Tbs garam masala (or curry powder)
1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy)
fresh ground black pepper
1/2 tbs tomato paste
1/2 tbs tonkatsu sauce (or worcestershire sauce)
for the curry
2 tsp oil
1 large onions sliced thin
1 package mushroom (you could also use beef, shrimp,chicken or tofu)
1 carrots cut into chunks
1 sweet potato
1 cup sliced beans
4 C water
2 large yukon gold potatoes cut into large chunks
1/2 C peas
1 tsp kosher salt (use less if you use regular salt)
1 tsp garam masala
1 tbs tomato paste
4 to 6 garlic cloves
Cilantro a few
Heat the oil in a large saucepan over medium low heat and add the onions along with garlic cloves. Saute the onions until they are turn translucent add the tomato paste and saute for about 2 minutes,now add the curry powder or garam masala saute for another minute. Add potato , sweet potato, salt and add water and simmer.When the potato is half done add the carrots and sliced beans.Cook till you can pass a fork through the carrots and potatoes .
For the roux, melt the butter in a small saucepan over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the veggies are ready.
To make the curry, just laddle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and mushroom and heat through.Garnish with cilantro.
Serve over rice or noodles.