Not all curries are created equal. This homemade authentic Japanese chicken curry has my heart.
Prep Time: 40 minutes
Cook Time: 40 minutes
Japanese Curry Roux
1 cup plus 2 tablespoons (242g) unsalted butter
1 cup (120g) all-purpose flour
1/2 cup (58g) Japanese curry powder (Brand Preference: S&B Curry Powder)
1/2 teaspoon (0.5g) cayenne powder
1/2 teaspoon (0.5g) cardamom powder
1 teaspoon (2g) fennel powder
1 teaspoon (2.5g) turmeric powder
2 1/2 tablespoons (37g) Vegetable oil for cooking
1 large yellow onion, sliced into ⅓-inch slices
Salt, to taste
5 cloves garlic, minced
1-inch knob ginger, grated
1 small Fuji apple, peeled and coarsely grated
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1 1/2 tablespoons (22g) honey
1 tablespoon (15g) ketchup
2 tablespoons (33g) soy sauce
5 cups (1.2Liters) chicken stock
2 large carrots, cut rangiri style (cut on a bias, turned a quarter turn and cut on bias again)
3 Yukon gold potatoes, peeled and quartered
Splash shiro dashi
8-ounces (226g) curry roux
8 cups (1560g) cooked short grain rice, to serve
Japanese pickled vegetables (fukujinzuke), optional
For The Japanese Curry Roux
Line an 8x8-inch baking dish with parchment paper that overhangs slightly on two sides.
In a small saucepan cook the butter over over medium heat until melted. Whisk in the flour and cook, whisking constantly, for about 5 minutes or until it turns a golden brown.
Whisk in the curry, cayenne, cardamom, fennel and turmeric and continue whisking for about 30 seconds, or until combined and fragrant.
Pour the roux into the prepared baking dish and smooth into one even layer. Chill in the refrigerator overnight.
Use the parchment overhang to remove the roux from the baking dish. Cut the roux into 1-inch squares and store in an airtight container in the refrigerator until ready to use.
For the Japanese Curry
Over medium high heat coat the bottom of a medium sized pot (5-6 quart) or large sauté pan with vegetable oil.
Add the onion and cook, stirring often, 4-5 minutes or until softened and beginning to char in spots. Season with salt to taste.
Reduce the heat to medium and add the garlic, ginger, and apple. Stir to combine.
Next add in the chicken pieces, honey, ketchup and soy sauce and again stir until everything is evenly combined. Pour the chicken stock over the top and bring the mixture to a light simmer.
Add in the carrots, potatoes and a splash of shiro dashi, if you’d like. Simmer the mixture over medium low heat for about 15 minutes or until the potatoes are just cooked through and the chicken has poached.
Submerge a large ladle in the center of the pot until the ladle fills up with liquid. Add 2-3 squares of curry roux to the center of the ladle and whisk the roux into the liquid until combined. Once the roux is dissolved pour the ladle back into the broth and repeat this step until the curry begins to thicken and coat the back of a spoon, it should have the consistency of a thin gravy. Season with salt to taste.
To serve, fill one side of a deep bowl with steamed white rice and ladle your curry into the other side. Serve with pickled vegetables if you’d like.
Re-imagination - Secreto Katsu Curry Eggs Benedict
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes 1 serving
Hollandaise yields 3 cups
Katsu and Poached Eggs
1 pound (453g) pork secreto
Salt and pepper, to taste
1 cup (60g) all-purpose flour
4 large eggs, divided
1 tablespoon (15g) water
1 cup (60g) panko bread crumbs
4-6 cups (946-1419ml) vegetable oil, for frying
Water, to poach eggs
Splash distilled white vinegar
Japanese Curry Hollandaise
2 cups (473g) curry sauce, liquid only (from Traditional Japanese Chicken Curry Recipe)
3/4 cup (170g) unsalted butter, room temperature
Salt, to taste
1 ¾-inch thick slice of ciabatta bread or similar crusty bread
2 tablespoons (30g) unsalted butter
Spicy chile crisp, to taste
Shichimi togarashi, to garnish
Green onion, thinly sliced
For The Katsu and Poached Eggs
Fill a large Dutch oven or pot halfway with vegetable oil and heat over high until it reaches 350℉ / 170℃.
Season pork generously on both sides with salt and pepper.
Set up a breading station with three separate medium sized bowls. To the first bowl add the flour, to the second whisk together 1 egg and water until homogenous, and add panko to the third bowl.
Coat the pork evenly in the flour, shaking off any excess. Next coat in the egg mixture. Finally generously coat the pork in the breadcrumbs, pressing the panko into the pork to adhere as much as possible.
Fry the pork cutlet in the hot oil for about 5 minutes or until deeply golden brown all over and crispy. Remove to a paper towel lined tray when finished and immediately season with salt to taste.
In a medium pot filled halfway with water, add a splash of vinegar and season to taste with salt. Bring the water to a boil over medium high heat. Once the water is boiling, reduce heat to medium.
Crack an egg into a small bowl. Use a spoon to create a whirlpool in the water, stirring in one direction and increasing speed gradually. Quickly, but gently, pour your egg into the center of the whirlpool and lightly poach for 4 minutes or until the whites are set but the egg yolk is still runny.
Remove the poached egg with a slotted spoon to a paper towel lined plate and repeat with the remaining two eggs.
For The Japanese Curry Hollandaise
Rewarm the curry until it is hot, if needed, before adding into a blender. Again, make sure there are no vegetables or meat in the liquid before adding to the blender.
Blend on high while adding butter, 2 tablespoons at a time, until all the butter is evenly incorporated and emulsified. If you’d like, add to a squeeze bottle for plating.
In a small pan over medium heat melt the butter. Toast the bread until golden brown and crispy on both sides. Remove bread to a cutting board.
Spread chili crisp on top of the toasted bread to taste.
Top with katsu secreto, poached eggs, Japanese curry hollandaise, a sprinkle of shichimi togarashi, and thinly sliced green onions.