17 Japanese Curry Recipe New York Times Experience Culinary Bliss Now!

Published on: Mar 25, 2024

Japanese curry is a beloved dish that has gained popularity all over the world. From its humble origins in Japan to its widespread availability in restaurants and grocery stores, this dish has become a staple in many households. The New York Times has even featured a recipe for Japanese curry, allowing readers to recreate this delicious dish in the comfort of their own homes. In this article, we will take a closer look at this recipe and explore the key ingredients and steps needed to make the perfect Japanese curry.

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Nothing beats a warm bowl of Japanese curry on a chilly evening. This hearty and comforting dish is made with a flavorful roux and filled with chicken, potatoes, carrots, and onions. It's the perfect balance of sweet and savory and will leave you wanting more.
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Katsu Curry (Japanese Curry with Chicken Cutlet)

Main Ingredients: Onion, Potato, Carrot, Oil, Curry, Water, Cooked Rice
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If you can't decide between katsu and curry, why not have both? This recipe combines the best of both worlds by topping a bed of Japanese curry with a crispy and juicy chicken cutlet. It's a match made in heaven and a must-try for any Japanese food lover.
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Japanese Curry With Chicken

Main Ingredients: Boneless Skinless Chicken Thighs, Carrots, Onions, Red
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If you're a fan of curry, you have to try this Japanese curry with chicken. This recipe uses chicken thighs for a tender and juicy texture, and the curry is packed with flavorful spices like turmeric, cumin, and ginger. Serve it over a bed of rice for a delicious and comforting meal.
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Japanese Chicken Katsu Curry

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Looking for a new way to enjoy Japanese curry? Try this chicken katsu curry for a twist on the classic dish. The chicken cutlet adds a nice crunch to the creamy curry, and the combination of flavors is simply irresistible.
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Japanese Curry from Scratch

Main Ingredients: Chicken Thighs, Salt, Black Pepper, Oil, Garlic
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For those who prefer to make everything from scratch, this Japanese curry from scratch recipe is for you. The roux is made with butter, flour, and curry powder, and then mixed with a variety of vegetables and meat. The end result is a rich and hearty curry that will make you forget about the pre-made packets.
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Japanese Cucumber Salad (Sunomono)

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Japanese Gyoza Dumplings

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Japanese Rice Balls Onigiri

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Japanese Soba Noodles With Peanut Sauce

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Yakitori (Japanese Grilled Chicken)

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Japanese Beef Steak

Main Ingredients: Garlic, Sugar, Soy Sauce, Sake, Water, New York Steaks
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The Ingredients

When it comes to making Japanese curry, the key is in the ingredients. Unlike other curries, Japanese curry is thicker and sweeter in taste. This is because it is made with a roux, which is a mixture of flour and butter that acts as a thickening agent. Other essential ingredients include onions, carrots, potatoes, meat, and curry powder. The type of meat used can vary, with popular choices being beef, pork, and chicken. The curry powder used for this dish is also different from traditional Indian curry powder, as it contains a blend of spices such as turmeric, coriander, and cumin, giving Japanese curry its distinct flavor.

Preparing the Vegetables

To start, chop your onions, carrots, and potatoes into bite-sized pieces. Next, heat a tablespoon of oil in a large pot and add in the chopped vegetables. Stir and cook until the onions are translucent. This will help release the flavors of the vegetables, giving the curry a more robust taste.

Making the Roux

In a separate pan, melt 4 tablespoons of butter over low heat. Once melted, add in 4 tablespoons of flour and whisk until it forms a thick paste. Cook for 2-3 minutes, stirring constantly. This roux will serve as the base for our curry and give it its signature thickness.

Adding the Curry Powder and Meat

Now it's time to add in the star ingredient - curry powder. Add 2-3 tablespoons of curry powder to the vegetable mixture and stir until well combined. This will give the curry its signature golden color. Next, add in your choice of meat and stir until it is coated with the curry powder. This will help infuse the meat with the flavors of the curry.

Simmering and Serving

Finally, add in 4 cups of water and stir until everything is well combined. Let the curry simmer for 30 minutes, stirring occasionally. This will allow the flavors to develop and the meat to become tender. Once done, serve the curry over rice and enjoy a taste of Japan in your own home. In conclusion, Japanese curry is a delicious and easy-to-make dish that has gained popularity all over the world. With the New York Times' featured recipe, you can now recreate this dish at home and enjoy its unique flavors. Remember to experiment with different meats and spice levels to find your perfect Japanese curry. Now that you have the recipe, it's time to get cooking!
17 japanese curry recipe new york times Experience culinary bliss now!

Japanese Pork Katsu

yield: 4 total time: 35 minutes
4.8 Stars (5 reviews)
View Recipe

Ingredients

  • 1 tablespoon hot water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or sake
  • 1 tablespoon worcestershire sauce
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot mustard
  • 4 pork cutlets about 1 1/2 lb. total
  • 1 egg
  • 2 tablespoons all purpose flour
  • 1 cup panko or plain fine dried bread crumbs
  • freshly ground pepper
  • salt
  • 1/4 cup corn oil
  • steamed rice for serving

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 9 grams
  • Cholesterol : 105 milligrams
  • Fat : 20 grams
  • Fiber : 1 grams
  • Protein : 21 grams
  • SaturatedFat : 3 grams
  • Sodium : 650 milligrams
  • Sugar : 3 grams
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