Servings: 4, with leftovers
Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef. And you thicken it using an old-fashioned roux, a French-style thickening agent for sauces made by cooking together butter and flour (a testament to this particular curry’s Western roots). We use S&B curry powder, a Japanese brand founded in the 1920s and widely available in Asian markets here, but you can also substitute with Madras curry (usually sold in cans in supermarkets) or any curry powder you like. You can riff on this basic recipe in endless ways. Use chicken, pork, or seafood instead of beef. Add other vegetables: celery, eggplant, green pepper, daikon, broccoli, spinach, or tomato wedges (add the tomato 10 minutes before finishing so it doesn’t break down). Use honey or even mango to sweeten the curry. Or throw the onions in at the beginning, with the beef, and totally brown them, which will both help thicken the dish and add more intensely caramel flavors. Experiment and have fun.
This recipe is excerpted from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from The Streets and Kitchens of Tokyo and Beyond.
The key to cutting the carrot rangiri style is rolling the carrot while you cut: Cut the carrot at an angle, roll a quarter turn, cut on an angle. Repeat until you’ve cut up the entire root.
Reprinted with permission from Japanese Soul Cooking, by Tadashi Ono and Harris Salat, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?