5 from 21 votes
Japanese Curry Recipe (S&B Golden Mix)
Japanese Curry uses pork shoulder cooked with onions, garlic, ginger, carrots, and optional potatoes, simmered in water and finished with a curry roux mix to create a thick, flavorful stew. The use of grated apple adds subtle sweetness, balancing the savory and spicy elements. This curry is characteristic for its rich, hearty texture and mildly sweet-spicy flavor.
Prep Time
20 mins
Cook Time
50 mins
Servings:
6
people
Calories:
1559 kcal
Course:
Main Course
Cuisine:
Japanese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 1559
% 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.