So my last post on curry was on a very basic recipe. This is my “milestone” curry, a curry that’s more than average, one I’m rather pleased with. It’s not perfect, but it definitely is satisfying and has personality.
Cooking
Curry Diary 6/1/2013: Curry Variants
As I mentioned, the thing with Japanese Curry is everyone has their own recipe if they’re really into it.
Japanese curry has regional variants, home variants, company variants, and restaurant variants. If Curry is important, someone has their own specific versions.
Curry Diary 5/31/2013: Basic Japanese Curry
Let’s be brutally honest here: there is no “one Japanese curry recipe.” There’s historical recipes. There’s common recipes. There’s also the fact that everyone who is a fancier, every restaurant, every region of Japan, has their own recipe or recipes. Curry is a phenomena there, one comprable to mania for chili or barbecue in America.
The very basic japanese curry is a fat or oil, flour, and curry powder mixed into a roux, at times with some other things. Then broth is added (often from vegetables and meat being prepared at the same time). The roux is mixed into the broth, and oftentimes returned to the pot the other ingredients are in so it cooks together.
Now as my goal is to make a curry sauce that can be made and used any time (without preparing other ingredients), and make it low-fat/low sodium, my quest was a bit different. With some digging and comparing, I was able to make a “composite” basic Japanese curry recipe below.