
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:
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.