Peter and I spent a few days in Japan earlier this month (photos coming soon!) and I completely fell in love with the country. English is not very common there, but everyone was super friendly and happy to help if they could. The cities were clean and beautiful and I loved how prominent tradition is within the culture. There was just something magical about the entire place.
One of the best parts of all? The food was spectacular!
There is so much variety in the flavors of Japanese food– from sashimi to yakitori, ramen to curry, the options seemed endless. Not to mention the desserts were amazing. I never overdue it on sweets usually, but in Japan I was scarfing down two ice creams a day on top of mochi and anything green tea flavored I could find. Everything we ate whether it was from a high end restaurant or a street food stall, was delicious.
Needless to say, I am itching for another visit to Japan soon.
Until then, I’ll be experimenting and exploring how to recreate some of the wonderful Japanese meals at home. The first recipe I’m going to share with you is one of Peter’s favorite Japanese dishes.
While many people opt to use ready-made Japanese curry mixes and powders, I knew I wanted to make Japanese curry from scratch and tackle this without any of the artificial ingredients or MSG. Although I’m not sensitive to MSG, I know many people are and it is often found in those flavored curry cubes.
The secret to really giving your curry robust flavor is in adding caramelized onions to your curry roux. And we’re not just talking, beautifully brown and fragrant onions, we’re talking caramelized into a paste that I didn’t even know onions could become– caramelized.
I started with three medium sized onions and by the time they were cooked down, I was left with about a fist-sized ball of onion paste. Here is a tutorial with photos showing you how to caramelize onions for curry. Mine took about an hour and were less beautiful than in the how-to but were still delicious.
It is a slow, slow process , but in the end I could really taste the depth of flavor this added to the curry. While it’s no replacement for actually being back in Japan, this wonderful curry recipe is sure to hold you and I both over until we can hop on the next plane there!
- 1 tbs oil
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 2 large or 3 medium white onions, very thinly sliced
- 3 tbs butter
- 4 tbs flour
- 2 tbs curry powder
- 2 cups chicken stock
- 2 tbsp Worcestershire sauce
- 1 can diced tomatoes
- 1 lb chicken, cut into bite sized pieces
- 1 medium potato, cut into bite sized pieces
- 1 medium carrot, cut into bite sized pieces
- 1 tbsp salt
- 1/2-1 tbs curry powder (depending on spice level desired!)
- pepper to taste
- 1 tsp chili flakes (if you want it extra hot!)
- In a large pot, heat oil over low-medium heat
- Add in garlic and ginger and saute until fragrant
- Reduce heat to low
- Stir in onions
- Put lid on pot and cook until onions are a caramelized paste (approx 45-60 minutes)
- If onions begin to burn, add a small amount of water and stir stir stir
- In a separate pan (while onions are cooking), make your roux
- Melt butter over low-medium heat
- Spoon in flour and stir continuously until mixture becomes light brown (approx 20 minutes)
- Mix in curry powder until roux thickened, remove from heat
- When onions have become a paste, transfer roux into the pot with your onions
- Pour in chicken stock, Worcestershire sauce, tomatoes, chicken, potatoes, and carrots
- Increase heat to medium
- Season with salt, curry powder as desired, and pepper to taste
- Mix well and bring entire pot to a simmer until chicken, potatoes and carrots are cooked through
- Serve hot over rice