Best Homemade Japanese Curry Recipes

HOMEMADE JAPANESE CURRY

Steps:

• Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
• Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
• Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
• Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
• Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

SEMI-HOMEMADE JAPANESE KARE PAN (CURRY BREAD)

Steps:

• Bring a large pot of water to a boil. Add potatoes; cook until mostly tender, about 5 minutes. Add peas; continue cooking until potatoes are soft, 5 to 10 minutes. Drain.
• Melt butter in a large skillet over medium heat. Season ground beef with salt and pepper and add to the skillet with onion; cook and stir until beef is browned and onion is translucent, about 5 minutes.
• Pour 2 1/2 cups water over beef mixture; bring to a boil. Reduce heat to medium and stir in potatoes and peas. Simmer, skimming scum off the surface, until flavors combine, about 15 minutes. Remove from heat and let cool, about 5 minutes. Add curry roux cubes; stir until dissolved.
• Let curry mixture cool, about 20 minutes. Cover with plastic wrap and refrigerate until thickened, 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cut dough into 1/2-inch slices and roll out each slice to a 3-inch circle. Place a teaspoon of chilled curry into the center of each circle. Pull up sides of the circle over curry and pinch edges together to form a round ball.
• Beat egg in a small bowl. Place panko bread crumbs in a shallow dish. Dip each ball of dough into the beaten egg. Press into bread crumbs to coat, shaking off excess.
• Fry in the hot oil until evenly browned on all sides, 3 to 5 minutes.

JAPANESE CURRY WITH HOMEMADE CURRY ROUX

Steps:

• Heat oil in a large nonstick pot over medium heat. Add garlic; cook and stir until golden, 1 to 2 minutes. Add ground chicken; cook and stir until browned, about 5 minutes.
• Stir flour and curry powder into the pot, mixing until well-blended with the chicken. Add pumpkin, onion, green bell pepper, red bell pepper, and carrot. Stir in water, chicken broth powder, ketchup, and Worcestershire sauce; mix until curry is well-combined.
• Cover pot. Reduce heat and cook, stirring occasionally, until curry is thick and stew-like, 10 to 15 minutes. Season with salt and black pepper.