JAPANESE COOKING APRON RECIPES

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HOMEMADE JAPANESE CURRY - HOW TO MAKE JAPANESE CURRY



Homemade Japanese Curry - How To Make Japanese Curry image

Japanese Curry is made rich by a roux which can either be bought in pre-made blocks or we can teach you to make it from scratch!

Provided by Michelle Doll

Categories     dinner    lunch

Total Time 45 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

4 tbsp.

butter

4 tbsp.

all-purpose flour 

3 tbsp.

Japanese (or other, but not Madras) curry powder

2 lb.

boneless, skinless chicken breast and thighs, cut into 1”-2” pieces

2 tsp.

neutral oil, such as canola or vegetable

1

medium onion, chopped

1

large russet potato, cut into ½” cubes

1 1/2 c.

carrots, cut into ½” chunks

1/2 c.

grated apple (no need to peel)

1/2 c.

sliced mushrooms, such as button

3 1/2 c.

water

2 tbsp.

Worcestershire sauce, or store bought tonkatsu sauce

1/2 c.

frozen peas

Steps:

  • Melt the butter in a small saucepan over medium heat. Stir in the flour and continue to cook and stir until it’s a medium brown, approximately 20 minutes. Add the curry powder and stir for another minute. Set aside.
    Heat canola oil in a 3-quart saucepan or Dutch oven over medium-high heat. Brown the chicken on all sides and transfer to a bowl. Reduce the heat to medium and add the onions. Caramelize 5 to 10 minutes. If the pan starts to look dry, add another tablespoon of oil. Add the potatoes, carrots, grated apple, mushrooms and browned chicken to the caramelized onions. Pour the water over it all and stir along the bottom to release any browned bits. Add the roux. Stir to dissolve and then bring to a boil and simmer for 15 minutes. Season to taste with the Worcestershire/Tonkatsu sauce and salt and pepper. Stir in the frozen peas and serve.

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