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japanese curry

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  • chopper Mar 7, 2005 01:12 PM
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What are your favorite ways to prepare this? What fish/shellfish make the best seafood curry?

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  1. I just make a beef or lamb stew with potatoes, carrots, onion, some frozen green peas, and mix in the S&B or Vermont house bricks of roux at the end. Serve with rakyu (sweet pickled leek), some beni-shoga (red pickled ginger slivers), maybe some takuwan or other tsukemono. And wack the kid over the head when he starts pouring shoyu all over the dish...

    Same as my mom always did, same as the places I ate at did in Japan until we moved here when I was 9. I never heard of seafood curry, and while chicken and pork were around, they weren't very popular, except as katsu-curry.

    Over the years, we've gotten adventurous and served different items with the curry - Korean kim-chee, Indian mixed pickles. But we haven't srayed too far from the traditonal.

    It's one of my kids' favorites - we have probably done a curry or katsu-curry meal once a week for the last 30 years!

    5 Replies
    1. re: applehome
      s
      shochu queen

      I stay away from seafood, but explore all the meats and vegies. Great way to empty your fridge of stray vegies.

      I like to put in vegies with a bit of sweetness to them, like onions, carrots, sweet potatoes, and kabocha pumpkin.

      Serve with rice. I also like to have it with udon (curry udon).

      Happy Eating!

      1. re: shochu queen

        My mother always made it with basic stew ingredients - chicken or beef plus small chunks of potato, onion, and carrot (and sometimes peas). She never made a seafood version, though. I think fish would be overwhelmed by the curry flavor.

        I occasionally buy a brick of S&B medium-hot and make a pork curry. Love the idea of sweet potatoes, I'm going to try that next time...

        1. re: coastcat

          Besides all the usual ingredients (s&b curry, chicken, onions/potatos/carrots), I sometimes add a secret ingredient - apple chunks

          apple chunks have been in some of the most delicious curries I've ever cooked, and each time I make this dish my roommates gobble the whole pot up in a day.
          I should mention that the resulting flavor depends on what kind of apple is used. I usually use Fuji because those can be reliably stewed for long periods of time without completely desolving/losing all texture. Fuji Apple with Chicken curry is sweet and tart and finger licking good.

          I've tried Granny Smiths Apples as well - these didn't hold up as well and the flavor was not as sweet as adding Fuji apples, but still good

      2. re: applehome

        I use S&B hot roux. I usually use pork shoulder, browned with some onion and green pepper, then simmered for about 1.5 hours like a regular stew. I put in some potatoes for the last 30 minutes, and recently I started adding mushrooms with the potatoes. Sometimes I put in shrimp for the last couple minutes. Shrimp is the only seafood I've ever put in a Japanese curry.

        I also always garnish with beni shoga. It is not the sweet pink ginger you get in sushi restaurants, but the deep red one you can buy in a jar either whole or shredded. Also some takuan (pickled daikon).

        Also, I always put shoyu on my curry -- force of habit!

        1. re: applehome

          A traditional pickled item to serve with curry is fukujinzuke.

        2. I used S&B last night with some mussels. Just melted it into the sauteed onions and garlic before I threw in the mussels. Added some fresh cilantro before serving.

          1. ah - this is fabulous comfort food!

            S&B curry (your choice of hotness) with cubes of beef, carrots, onions, and potatoes -- with short-grain (Japanese/Korean, sushi) rice. I look to put pour the curry on top of the rice and mix it all up.

            And serve with kimchi that's slightly past its prime (more tangy, vinegary), pickled daikon, and/or kosher dill pickles (when you can't find the other two).