JAPANESE CURRY MUSHROOM RECIPES

JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIPE ...

Japanese Curry With Winter Squash and Mushrooms Recipe ... image

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 Tbsp. unsalted butter
¼ cup all-purpose flour
¼ cup S&B curry powder
2 tsp. garam masala
3 Tbsp. vegetable oil, divided
8 oz. mixed mushrooms (such as maitake, royal trumpet, shiitake, and/or crimini), torn or sliced into 2" pieces
Kosher salt, freshly ground pepper
1 large onion, chopped
1 medium carrot, peeled, sliced on a diagonal ½" thick
2 celery stalks, sliced on a diagonal ½" thick
3 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
6 cups low-sodium vegetable broth
12 oz. kabocha squash, scrubbed, or other winter squash, peeled, seeds removed, cut into 1" pieces (about 2½ cups)
1 Tbsp. plus 1 tsp. honey
Thinly sliced scallions and cooked short-grain rice (for serving)

Steps:

Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.
Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.
Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20–25 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes. Taste curry and season with more salt if needed.
Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.

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

Ingredients

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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