Homemade Japanese Curry

Homemade Japanese Curry

6 servings
When we went to Japan, one of my favorite meals was Japanese Curry. Here's my homemade recipe for this yummy dish with more veggies and less deep frying to keep it real food approved.

Ingredients

  • olive oil
    2 tbsp
  • onion

    minced

    ½
  • carrots

    peeled and cut into small dice

    6 medium
  • Yukon Gold potato)

    cut into small dice (no need to peel

    1
  • pork tenderloin or boneless

    skinless chicken thighs, cut into 1" cubes

    1 ⅓ lb
  • garlic

    minced

    4 clove
  • fresh ginger

    minced

    1 tsp
  • salt
  • pepper
  • butter
    3 tbsp
  • whole-wheat flour
    ¼ c
  • curry powder
    1 tbsp
  • cayenne pepper
    ⅛ tsp
  • chicken broth
    3 c
  • soy sauce
    3 tbsp
  • salt
  • brown rice

    cooked

Directions

To make the meat and veggies

  1. 1

    Heat the oil in a large skillet over medium heat. Cook the onion, carrots, and potato while stirring until the onions begin to turn translucent, about 5 minutes. 

  2. 2

    Season the pork with salt and pepper to taste and then add to the pan along with the garlic and ginger. Cook while stirring until the meat is cooked all the way through (no longer pink in the middle) and the veggies are soft when pierced with a fork, 5 to 10 minutes.

To make the sauce

  1. 1

    In a medium saute pan, melt the butter over low heat. Whisk in the flour and continually stir until the mixture darkens in color but does not burn, 4 to 5 minutes. Whisk in the spices until well combined.

  2. 2

    Pour in the broth/stock and whisk vigorously until the sauce comes together. Turn the heat up to medium and lightly simmer while whisking occasionally until the sauce thickens to the consistency of a gravy.

  3. 3

    Whisk in the soy sauce and simmer for another couple minutes to regain the thick consistency. If needed, salt to taste.

To serve

  1. 1

    Evenly distribute the brown rice in bowls (or on plates), spoon a serving of the meat and veggie mixture next to it, pour the sauce over top, and serve warm.

Homemade Japanese Curry

Homemade Japanese Curry

70 min6 servings146 cal

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