Japanese Curry Rice (カレーライス) may sound a bit odd, but it is one of the most popular homemade meals in Japan. Although most people use a boxed instant roux to make curry these days, in this authentic recipe, I’m gonna show you how to make the best Japanese Curry from scratch. It’s a bit of a long video but the techniques I’m going to show you will help you to make homemade Japanese curry without using curry roux by harnessing the umami of caramelized vegetables and fruits. Because there's no roux, it's also easy to convert this to a gluten-free curry(sub Tamari for the soy sauce) or even a plant-based Japanese curry (you'll need to sub in a protein such as chickpeas or tofu as well as something to provide more umami like mushrooms, miso, etc). By the time your done watching this you should be able to make this authentic homemade Japanese curry rice
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INGREDIENTS (makes 6 servings)
1 tablespoon vegetable oil
800 grams skin-on boneless chicken thighs (cut into large bite-size pieces)
30 grams ginger (grated)
20 grams garlic (grated)
1/4 cup water
1 teaspoon salt
1/8 teaspoon baking soda
600 grams onions (2 large minced)
70 grams carrot (grated)
3 tablespoons Japanese curry powder (this is a blend of spices and should not contain salt, sugar, thickeners, or any other flavor additives)
4 cups vegetable stock
1 banana
400 grams potatoes
300 grams carrots
1 bay leaf
1 star anise
2 tablespoons soy sauce
1 tablespoon chunou sauce
1 tablespoon tomato paste
2 teaspoons cocoa powder
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INDEX:
0:00 Intro
1:37 Ingredients for Japanese Curry
2:25 Preparation
4:40 Browning the Chicken
5:22 Caramelizing Aromatics
6:02 How to Cut Veggies for Curry
6:57 How to Make Curry Base
9:31 How to Make Japanese Curry Sauce
10:50 My Secret Ingredient
11:35 Finished Japanese Curry
#japanesecurry #Curry #kareiraisu