Servings
Font
Back
0 from 21 votes

Japanese Curry Recipe (S&B Golden Mix)

This flavorful Japanese Curry Recipe is made with the S&B Golden Mix. Warming and delicious, it's the perfect comfort food for fall or winter and so easy it's pretty much a staple in the Asian college student's menu!

Prep Time
20 mins
Cook Time
20 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 medium carrot Cut into rounds.
  • 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 Japanese 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.)

Instructions

    Cup of Yum
  1. 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.
  2. Next, add the garlic and ginger and briefly saute till fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once the veg is soft, add the grated apple and stir till well-mixed.
  8. 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.
  9. 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! 
  10. Garnish to your preference, serve with rice and enjoy!

Notes

  • Storage: 2-3 days in a glass container in the fridge or 1 month in the freezer. Taste is even better after reheating!
  • Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition Information

Calories 1559kcal (78%) Carbohydrates 53g (18%) Protein 166g (332%) Fat 73g (112%) Saturated Fat 24g (120%) Polyunsaturated Fat 10g Monounsaturated Fat 32g Trans Fat 2g Cholesterol 556mg (185%) Sodium 792mg (33%) Potassium 3727mg (106%) Fiber 11g (44%) Sugar 31g (62%) Vitamin A 25785IU (516%) Vitamin C 34mg (38%) Calcium 245mg (25%) Iron 11mg (61%)

Nutrition Facts

Serving: 6people

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.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register