I love those Japanese curry packets, but I don’t like how the ingredients are all hydrogenated oils and MSG, so a year or so ago, I decided to try making Japanese curry from scratch. I found this recipe on No Recipes and played around with it a little and it turned out great! I actually used the spices listed in the description as well as garam masala, instead of just curry powder and garam masala. If I had a better curry powder in the cupboard I might have simplified the dish just using garam masala and curry powder, but the stuff is just so so. The funny thing is that tonight when I made it, it was different than the last time. I think I used less turmeric and coriander, and more of the sweet spices (cinnamon, fennel, clove, star anise). Anyways, both ways were yummy. For the recipe I gave a range of spice amounts.
The worcestershire sauce, ketchup and mustard replace the tonkatsu sauce in the recipe.
Instead of cooking the vegetables in the curry, I did them separately so that I could blend the onions. I blended them to get a really smooth sauce, but it isn’t necessary.
1 tablespoon olive oil or butter
2 big onions chopped or slices
2 garlic cloves sliced
1 piece ginger minced
1 apple peeled, cored and chopped
1-2 teaspoon garam masala
1/2 to 1 teaspoon turmeric
1-2 teaspoon chili powder
1/2-1 teaspoon coriander
1/2-1 teaspoon ground cinnamon
1/2-1 teaspoon fennel
2-3 star anise
1/4 of a nutmeg
2 tablespoons vegetarian worcestershire sauce
1 tablespoon ketchup
1 squeeze mustard
4 cups water
1 tablespoon dark soy sauce
4-5 cups vegetables boiled (potatoes, carrots, okra, mushrooms, peas, etc.)
3 tablespoons butter
1/4 cup flour
- Heat olive oil or butter in a big saute pan and saute onions really slowly for about 15 minutes. Add the garlic, ginger and apple, and cook slowly for another 15 minutes to get everything caramelized.
- Grind all the spices together (you really only need to grind the fennel, cloves, star anise, and nutmeg, but I find that grinding them all together gives volume and they powder better), throw into the dish, and cook for a minute or so.
- Throw the onion mixture, worcestershire sauce, ketcup, mustard and 2 cups of water into a blender and blend until smooth.
- Add back to the pan and add 2 more cups of water, dark soy sauce and salt to taste.
- In another small skillet make your roux: melt the butter, add the flour, and cook stirring constantly until until nicely browned.
- Take a cup or so of the curry and mix it into the roux until smooth. Add back to the big pan and whisk or mix until all smooth.
- Add your vegetables and serve with Calrose or other short grain rice.