Hungry For Curry

He’s hot, he’s spicy, and he tastes great!

CURRY MAN

This is the most overrated, totally popular, totally awesome Japanese creation on earth! Well, maybe that’s over exaggerated. Regardless, Oishii wa kuri!

Kuri Raisu, or Curry Rice, is a popular dish throughout Japan traditionally made - out of a box. Golden Curry produces a roux block that makes the gravy for the basic ingredients of the Japanese curry. Those ingredients happen to be carrots, potatoes, and a meat source. It’s kind of like a spicy beef stew, served over rice instead of bread. Curry Rice is very reminiscent to Nikujaga, which is simmered/braised meat and potatoes. The only difference is that Nikujaga is done without the ‘curry roux’ and braised/simmered in daishi (stock). While in the Asian Market, I came across the Golden Curry roux and glanced over the ingredients. Good for the everyday anime or curry fan, bad for celiac because roux obviously contains flour.

So, I came across Just Hungry, a fabulous Japanese food blog, who translated the spice mixture from the S & B website which is a company that manufactures Japanese curry powders. Japanese curry powders is similar to Indian curries but not at all the same. In India, they do poppu while Japan does it via chucking curry powder into the food. At least, that’s how I see it. So, really, Japanese curry is a more flavorful beef stew than Indian kura.

It takes a while to make especially if you’re really using beef. I used soy chunks as my protein source and it still took me an hour during which I also prepared rice. I started the rice, letting it do its thing, while I made the curry. I even bought a dish for this. Well, not really, but it was perfect for the curry. Half of me is very tempted to make it for a second go just because it made me feel all warm and homely inside. I don’t know why but I guess its just that anime/con fan inside me being satisfied. I miss my cosplay friends and creating food which obsessed over (along the lines of sushi, okonomiyaki, takoyaki, etc) helps knock me out of my depressive state.

Keeps me full, too. Man was I stuffed after this. If you’re using meat, brown it first before adding it to the pot. Since my soy chunks will burn, I don’t advise trying to burn it. You could probably used baked tofu and I’m certain pressed/smoked would taste outstanding in this too.

Kuri Raisu
1 small potato, diced
1/3 of a large carrot, diced
2/3 cup soy chunks, shredded
1 large shallot, sliced
½ cup diced tomatoes, canned variety
A handful of peas

About 2 cups of water (Adding as you go along. If it looks dry, add more water. It should be semi-liquidy)
Curry spice mixture (even if you can have the mix…why?)
Garlic flakes, crushed
Ginger powder
1 bay leaf
1-2 tsp anise powder (I actually measured this because I wasn’t sure how much I really like)
Dash of cayenne (I didn’t make my curry mix extremely hot since I may not always want it mouth-breathing fire hot so I added it to the mix)

½ tbsp cornstarch mixed with 1 tbsp of cold water (This is your cornstarch slurry)

In a large pot sprayed with nonstick cooking spray, sauté the shallot till it obtains a golden brown hue. Add garlic, ginger powder and tomatoes. Stir to combine. Add your “meat”, bay leaf, and anise powder. If you’re using meat (especially beef), you would want it to tenderize so the cooking time will vary. I’d say 30 minutes or so for beef and pork, roughly 20 for poultry, but for tofu and soy, I’d say 10-15 depending. After that time is up, remove the bay leaf then add carrots, potato, and curry powder. Start with a tablespoon of the curry powder but add more if you want more ‘oomph’. Allow that to cook until the carrots and potatoes become soft. Once soft, throw in the peas and cook until they become just done.

The final step is to add your cornstarch slurry which will work as a thickener. You need to add this last so that the binding power of the cornstarch will not be depleted by over-cooking. You can only boil the ‘stew’ for a minute after adding the slurry so that it will remove the starchy taste yet not kill the cornstarch. Once the minute is up, take off the heat, stir until thickened and then serve over/along side your rice on the dish.
Garnish with pickled vegetables, as traditionally served, and enjoy a nice cup of hot green tea.

I forgot to add the pickled ginger. I was hungry, sue me.

Itadakimasu!

And for amusement purposes, I found this video on Youtube..