Japanese Curry Recipe (S&B Golden Mix)

A plate of Japanese pork and carrot curry with white rice.

5 from 7 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 Time20

Cook Time50

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 1559kcal

Author: Zen

Equipment

Pan and heat-proof spatula
Grater
Chopping board & knife

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

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

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