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Have you had a Japanese Curry? I just love it! (Japanese curry is a sweeter milder version of Indian curry eaten in Japan). I got this recipe off the internet long ago, but made my own changes. Sorry I don’t remember where exactly. It’s a really delicious dish!
It is said that curry was spread to Japan from the west at the end of the Edo period after the ports re-opened, and that the first curry recipe was introduced to Japan in 1872. After 200 years of seclusion, the whole nation was eager to absorb western culture, and food was no exception. However, curry and rice was an expensive gourmet dish: one record says that it cost eight times more than the typical commoners’ dish, ‘morisoba’ (buckwheat noodles served with a soy sauce flavored soup), although it soon gained great popularity.
In the 1910s, the recipe for Japanese curry and rice was invented, featuring onions, carrots and potatoes as ingredients. This recipe was adopted by the Japanese army because of its nutritional value and ease of cooking. In 1923, Minejiro Yamazaki was determined to develop a Japanese curry powder. After much trial and error, he finally succeeded in his goal. So simple to make, yet so tasty!
serves 4 people
2 cups chicken stock
2 tbsp. Mirin or peanut oil
1 lb. boneless skinless chicken thighs cut into small chunks
1 onion, finely chopped
2 medium size potatoes, peeled and cubed
2 medium size carrots, peeled and cubed
1 tsp. finely chopped fresh ginger
1 small Fuji apple, peeled, cored, and coarsely grated
1 clove garlic, finely chopped
2 blocks of Golden Japanese curry
2 tbs tomato paste
1 dried bay leaf
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
6 ounces cooked organic Japanese wheat noodles
Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken cubes all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.
Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 2 minutes. Add the Japanese curry and the tomato sauce, stir well to combine, and remove the skillet from the heat. Add 1/2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken cubes, bay leaf, carrots, and potatoes. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 20 minutes.
Add the apple, soy sauce, and salt if needed, stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice or noodles.