JAPANESE CURRY カレー karē

JAPANESE CURRY カレー karē

the premade roux, (curry cubes) is a great option as well.

Ingredients:

  • ~1 kg pork butt/shoulder/leg, chicken thighs or stewing beef work too.

  • 2 onions, diced.

  • 1 carrot, chopped.

  • 1 potato, chopped.

  • 1L chicken stock or 1 tbsp chicken bouillon.

  • 3 garlic cloves, grated.

  • 1” knob ginger, grated.

  • 1 tbsp honey.

  • 3 tbsp curry powder.

  • 1 tsp garam masala.

  • 1 big splash of Japanese whiskey.

  • 1 tbsp soy sauce.

  • 1 tbsp sake.

  • 2 dried shiitake mushrooms.

  • 1 big splash of Japanese whiskey.

  • apple cider/rice vinegar.

  • 1 tbsp tomato paste.

  • 3-4 tbsp butter.

  • 2 tbsp flour.

  • pinch msg.

  • salt.

  • ghee or oil.

curry powder:

  • 2 tbsp turmeric powder.

  • 1/2 tsp garlic powder.

  • 1/8 tsp dried sage.

  • 1/8 tsp dried thyme.

  • 1/8 tsp ground nutmeg.

  • 1 tsp ginger powder.

  • 1 heaping tbsp cumin seeds.

  • 1 tbsp coriander seeds.

  • 1/2 tbsp dried mandarin peel.

  • 1 1/2 tsp fenugreek seeds.

  • 1 tsp fennel seeds.

  • 1 2” inch cinnamon stick.

  • 1 dried red chili.

  • 1/2 tsp dried dill seed.

  • 1/2 tsp allspice berries.

  • 1/4 tsp black peppercorns.

  • 4 cloves.

  • 1 star anise.

  • 1 dried bay leaf.

  • 2 green cardamom pods.

Equipment:

  • large heavy-bottomed pot.

  • whisk or spatula.

Yield:

  • 1 big pot worth of curry.

Execution:

  1. curry powder.

  • Toast all the whole spices in a saucepan over medium heat until fragrant.

  • Grind to a fine powder and store in an airtight container.

2. cook.

  • Add ghee to a large heavy-bottomed pot set over medium-high heat.

  • Once hot, sear the pork until deeply golden brown.

  • Remove the pork and reduce the heat to low.

  • Add the butter, onions, garlic and ginger, cook until brown and caramelized, stirring often, making sure to scrape the bottom to release any fond.

  • Once all of the onions are deeply browned and caramelized, add the curry powder and stir until fragrant.

  • Add the flour and cook for 2-3 minutes until the flour is toasted, you may have to add a touch more butter for the flour to cook out evenly.

  • Add the tomato paste and cook until caramelized.

  • Add a big splash of whisky and cook until the alcohol is evaporated.

  • Repeat with the sake.

  • Add soy sauce and pork, cover with the stock and bring to a boil, cover with a lid and reduce to a low simmer for 1-2 hours or until the pork is tender.

  • During the last 30 minutes or so of cooking, add potatoes and carrots, cook until soft.

  • Add the garam masala.

  • Cut the heat, and season to taste with salt, msg honey and a touch of vinegar.