Best 2 Japanese Curry Recipe By Tasty Recipes

Japanese curry is a delectable dish that has gained immense popularity worldwide, captivating taste buds with its unique blend of flavors and versatility. Originating in the late 19th century, this dish has become a staple in Japanese cuisine, enjoyed by people of all ages. Unlike traditional Indian curry, Japanese curry is characterized by its mild to moderate spiciness, achieved through the careful use of curry roux, a pre-made sauce or paste that forms the base of the dish. This roux is typically made with a combination of flour, fat, and spices, and comes in varying levels of spiciness to cater to different palates.

The dish commonly features tender chunks of meat, usually beef or pork, simmered in a rich and flavorful sauce made from the curry roux, along with an array of vegetables like carrots, potatoes, and onions. Variations of Japanese curry include additions such as seafood, chicken, or tofu, making it a versatile dish that can be tailored to personal preferences. The resulting curry is often served over steamed rice, accompanied by an array of toppings like pickled vegetables, shredded cheese, or even a fried egg, adding an extra layer of flavor and texture. Whether you're a fan of mild or spicy curries, Japanese curry offers a delightful culinary experience that is sure to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
⅓ cup japanese curry paste

Steps:

Season the pork chops on both sides with salt and pepper.
Cut a large slit through the side of the pork chops.
Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
Repeat with the remaining pork chops.
Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
Repeat with the other pork chops.
Heat oil over medium-high heat until about 360°F (185˚C).
Fry the pork chops one at a time until golden brown, then drain on a paper towel.
Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
Lower the heat and simmer for about 10 minutes.
Add the curry paste, then stir until dissolved.
Cook for another 10 minutes on low heat, then set aside.
Slice the pork cutlets into ½-inch (1-cm) slices.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams

HOMEMADE JAPANESE CURRY

Homemade Japanese Curry image

Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

Provided by partumvir

Categories World Cuisine Recipes Asian Japanese

Time 2h

Yield 8

Number Of Ingredients 30

Ingredients

4 teaspoons coriander seeds
1 tablespoon fenugreek seeds
2 ½ teaspoons cumin seeds
1 ½ teaspoons green cardamom pods
¼ teaspoon fennel seeds
½ teaspoon whole cloves
⅛ teaspoon ground star anise
⅛ teaspoon cinnamon stick
5 teaspoons ground turmeric
½ teaspoon white peppercorns
½ teaspoon black peppercorns
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
¾ cup butter
¾ cup all-purpose flour
3 tablespoons Worcestershire sauce
3 tablespoons tomato paste
½ cup butter
2 large white onions, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons minced garlic
1 teaspoon grated fresh ginger root
1 tablespoon soy sauce
1 teaspoon salt
6 cups chicken broth
2 cubes beef bouillon
8 carrots, peeled and cut into 1-inch cubes
4 potatoes, peeled and cut into 1-inch cubes, or more to taste
3 green bell peppers, cut into 1-inch cubes
2 Gala apples, peeled and grated

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.

Nutrition Facts : Calories 598.6 calories, Carbohydrate 51.3 g, Cholesterol 134.8 mg, Fat 32.3 g, Fiber 8.6 g, Protein 28.7 g, SaturatedFat 19.1 g, Sodium 1045.4 mg, Sugar 12.2 g

Tips:

Use a variety of vegetables to add flavor and texture to the curry. Common vegetables used in Japanese curry include potatoes, carrots, onions, and bell peppers.
Don't be afraid to experiment with different types of meat. Chicken, pork, and beef are all popular choices for Japanese curry.
If you want a vegetarian curry, you can use tofu or tempeh instead of meat.
Use a good quality curry roux. This is the key to making a delicious Japanese curry.
Follow the package directions for the curry roux. This will ensure that the curry is cooked properly.
Serve Japanese curry with rice. This is the traditional way to eat curry in Japan.

Conclusion:

Japanese curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a milder curry, there is a Japanese curry recipe out there for you. So next time you are looking for a quick and easy meal to make, give Japanese curry a try. You won't be disappointed!