Hey guys, it is rainy in London. Unfortunately, I feel like it is time to admit Summer is gone. I believe we all have craving for savoury food like soup in this weather. So, I brought Japanese style curry. Yep, you are familiar with WASABI's Katsu curry. It is basically same thing, if you put katsu in my recipe.
If you are British, you might know about the history of Curry. Curry is originated from India to the UK, indeed. British twisted original curry like British sytle, and Japanese got their own style from British curry. Japanese and Korean curry have more saucy texture, cuz we add flour and corn starch to make it smooth.
Are you Katsu Curry Lover? or Do you want to try to make your home-made Katsu Curry? Then, let's start it together.
< Ingredient for 2-3 >
Japanese Style Curry Block 120g
Cube cut potato 1 (medium size)
Diced pork same amount of potato
Carrot same amount of potato
Cube cut Onion 1 (medium size)
Butter 10g
Water 1.5L (Less than this)
Chilli Powder
Sticky Rice 320cc
Katsu or Breaded Chicken Steak for2
You can find Curry block easily in any Chinese and Korean grocery store. They might have powder style curry as well, but I don't recommend powder type, it is way too liquidy and less flavourfull, cuz it doesn't have enough flour and starch in it. Also, you need extra cooking time and process. If you don't want to put butter, it is totally fine. Butter will add more savoury flavour, but your curry will be flavourful without it.
Also, I don't like carrot, so I am gonna put half of the potato, and please ignore 2 eggs. I tried to make it as side dish and took a picture instead of pork.:)
First, start to cook the rice first(and katsu).
When your rice is ready, your curry will need a few more minutes. it is pretty sad to wait the rice being ready even the Curry is ready to serve.
Melt the butter in the pot and put your onion.
Stir them well and cook till the onion turn to transparent on medium heat
Stir them well and cook till the onion turn to transparent on medium heat
Put the diced pork in it and cook till it turn to brown.
When you cook Japanese curry, you should cook the meat first to lock the juice in it, but I found out this way gives extra flavour exactly like WASABI's.
Put your potato and carrot altogether, and pour the water till the ingredient are sink in.
Make the whole ingredient volume be around 1.5L
I have the pot having a measuring mark, so I pour till 1.5L mark
Put 120g of Curry block and Let the pot boil on high heat.
Stir it regularly to avoid crashed potato. Because of the starch in the potato, it might be stuck on bottom of the pot.
While it boils, it will start to get thicker and even the curry pop out of the pot. Then, reduce the heat to medium and stir it regularly till the texture becomes as you like.
Let's plate then.
Put your rice aside and put the curry the other side.
It is typical Japanese home curry style, even Korean's
You can put chilli power on curry to make the kick!
Enjoy :D
ABOUT THE AUTHOR
Hello I am Jamie.
I really hope you to get the tips you needed,
It must be lovely to share your tips with me. XOXO
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