Japanese Curry Recipe (S&B Golden Mix)
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Servings
6 people
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Calories
1559 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Curry Recipe (S&B Golden Mix)
Description
This Japanese Curry recipe begins by sautéing onions until golden, then adding garlic and ginger for aroma. Cubed pork shoulder is browned and cooked with water brought to a boil, then simmered with carrots and optional potatoes until tender. The curry roux—specifically an S&B Golden Mix—is broken into pieces and stirred in to thicken the sauce and provide the characteristic curry flavor.
The grated apple contributes natural sweetness and depth to the sauce, which balances the savory pork and aromatic vegetables. The simmering method yields a thick curry with tender meat and vegetables infused with the curry spices. Using butter or oil for the initial sauté impacts richness.
This curry is traditionally served over steamed rice, offering a comforting meal with balanced textures and mild spice. It keeps well refrigerated and freezes well, developing flavor upon reheating.
Storage guidelines recommend refrigerating in a glass container for 2-3 days or freezing for up to one month. Reheating intensifies the flavors, making leftovers a convenient option.
Ingredients
- 1-2 Tablespoons vegetable oil Substitute: butter
- 1 onion sliced if you want texture, minced if you want them to break down into the sauce
- 2 cloves garlic peeled and minced
- 1 inch ginger peeled and grated
- 3-4 lb pork shoulder cut into bite-sized pieces. If adding other veg such as potatoes etc, you will need to reduce the amount of meat added.
- 2½ carrot Cut into rounds, medium
- 4 Cups water Substitute: dashi and chicken stock
- 1 apple peeled and grated. Omit if you're too lazy to grate and add 1T of sweeter such as sugar or a neutral honey instead.
- 1 pack curry roux Broken into smaller pieces. I use S&B hot but other brands or other levels of spiciness work too. (Different brands may require different amounts of liquid, Japanese style
Instructions
- On medium heat, heat up oil or butter in a deep pan then saute the onions for about 5-8 minutes till golden. Note: If you have extra time, the curry will taste better if you cook slowly over low heat till you get golden caramelised onions.
- Next, add the garlic and ginger and briefly saute till fragrant.
- Add the cubed pork into the pan and stir-fry meat till the colour changes. Note: If using beef, I suggest searing till brown for more flavor.
- Add the water and, over high heat, bring to the boil.Note: if using homemade roux, chicken stock would be a better choice than water.
- Once boiling, reduce heat to medium so that the pot is at a simmer.Note: The meat will produce an icky looking scum- just skim it off and throw.
- Add the carrots and potatoes, if using, simmer till cooked and soft. (Vegetables that cook more quickly should be added later.)Note: Whilst waiting for the veg to cook, break the roux into smaller pieces.
- Once the veg is soft, add the grated apple and stir till well-mixed.
- Reduce the heat to the lowest, add ¼ of the broken curry cubes to the pan, and stir well till it's all dissolved. Repeat with the rest of the roux.
- Leave to simmer for 5-8 minutes or till the curry is at your desired consistency (it should be a thick curry sauce but not gloopy.) Remember to stir every now and then (to prevent the pan from catching.)Note: if you accidentally made the sauce too thick, just stir in a few more tablespoons of water!
- Garnish to your preference, serve with rice and enjoy!
Notes
- Store leftover curry in a glass container in the refrigerator for up to 2-3 days safely.
- Curry can be frozen for up to one month, and flavor often improves after reheating.
- Apple adds natural sweetness; omit grating if preferred and substitute with a sweetener like sugar or honey.
- Nutritional information is an estimate and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1559 kcal
% Daily Value*
| Calories | 1559kcal | 78% |
| Carbohydrates | 53g | 18% |
| Protein | 166g | 332% |
| Fat | 73g | 112% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 2g | 100% |
| Cholesterol | 556mg | 185% |
| Sodium | 792mg | 33% |
| Potassium | 3727mg | 79% |
| Fiber | 11g | 44% |
| Sugar | 31g | 62% |
| Vitamin A | 25785IU | 516% |
| Vitamin C | 34mg | 38% |
| Calcium | 245mg | 25% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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