When I was in Japan I had some fantastic curry, and was surprised to learn that many people use packaged Japanese curry roux (Golden, Vermont, and Java are a few popular brands), which they dress up with other ingredients to give the curry a rich, deep flavor. It’s so good! Usually Japanese curry has potatoes and carrots, but since I’m not a huge fan of potatoes I just double the amount of carrots.
Guessipe
- 2 TBSP peanut oil
- 2 red onions, cut into wedges
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 4 cups chicken broth
- 1/2 cup red wine
- 1 TBSP honey
- 1 TBSP soy sauce
- 1/2 apple, grated (about 1/2 cup)
- 4 carrots, cut into rolling wedges
- 1 package Japanese curry roux (about 4 oz)
Sauce the onion in the peanut oil over medium heat until the onion is caramelized (about 10 minutes).
Add the garlic and ginger, stir and cook another minute.
Add the chicken broth, red wine, honey, soy sauce, apple, and carrots. Bring to a boil, then lower the heat and simmer uncovered until the carrots can be pierced with a fork (about 15 minutes).
Add the curry roux one block at a time, making sure to dissolve. Simmer, stirring until the curry thickens (about 5 minutes).
Serve over rice and fried chicken or pork cutlet. Japanese curry is also usually accompanied by a side of Fukujinzuke (red pickled daikon), but I don’t always have that around so sometimes I’ll use pickled red onion.
