Japanese Potato Curry

Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!

Remember to use waxy potatoes for this recipe as they melt in the mouth when cooked in the sauce, starchy potatoes will not give you the same result!

How did Curry get to Japan?

Curry comes from India and was brought to Japan by the British Empire in the 19th century. Quickly It became very popular, and during shortages of rice, potatoes were used instead. Back then curry roux was prepared from scratch, nowadays most people buy it for the convenience. In this recipe, you can find instructions on how to prepare your own roux, it is super easy and gives an amazing result!

Enjoy cooking!

Super east to make Japanese Potato Curry

Ingredients for 4 portions:

• 2 medium carrots, diced

• 2 large waxy type potatoes (this type melts in the mouth when cooked in the liquid)

• 2 small onions finely chopped

• 4 garlic cloves sliced

• half a celery stalk finely chopped

• 500ml (0.53quarts) of beef stock

• 200ml (0.21quarts) of coconut milk

• 4tsp of curry powder (I used mild madras blend)

• 2tbsp of plain flour

• 1tbsp of dark soy sauce (add little more if you prefer it saltier)

• 1tsp of honey

• 1tbsp of mirin

• few thin slices of green chilli for garnish

• rapeseed oil for frying

• rice to serve

Instructions:

1. Heat 2tbsp of rapeseed oil in a frying pan.

2. Sweat the onions and celery on medium heat for 5 minutes.

3. Turn up the heat slightly and adds diced carrots and potatoes, fry until starts to brown (you may add little bit more oil at this step)

4. Transfer to a medium pot and add beef stock, soy and mirin.

5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes)

6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.

7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.

8. Stir in curry roux to thicken and serve with rice and sliced green chilli. Enjoy!

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