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Japanese curry

in my search for easy weeknight dishes, I picked up a box of japanese curry. I'm looking for suggestions on favorite way to doctor the sauce. I've heard some people add apples? Thanks!

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  1. I think carrots, potatoes, onions and pork is typical. I like it that way, too. :)

    2 Replies
    1. re: inaplasticcup

      Plastic cup, what cut of pork do you use? Tenderloin is what I would think to use but never made Japanese curry with pork (I always use chicken).

      Also has anyone ever noticed that the sauce made from the packaged Japanese curry blocks gets a little too thick?

      Carrots, potatoes and onions in Japanese curry is my absolute favourite!!

      1. re: ladooShoppe

        I usually use shoulder. But I just generally like shoulder for just about anything. Nice balance of meat and fat, lots of flavor. :)

    2. To build on what inaplasticcup said, carrots, onions, potatoes, and ANY kind of meat is good. Apples, not so much (IMO). And some people top it with a bit of pickled ginger and shoyuzuke, too (soy sauce-flavored pickled vegetables).

      1. A lot of people I know add raisins and I am not fond of raisins at all so I started adding Craisins and that gives it a nice tartness.

        1. I love Japanese curry. It was the first kind of curry I ever had, and for years I tried to recreate it from scratch, because I didn't realize my ex's mom used S&B Golden Curry mix.

          My favorite way is to use fresh vegetables from our garden. I sauté a bit of onion, then add a little minced ginger, for vegetables, it's usually zucchini, carrot, potato, cauliflower, and then I add a can of coconut milk, and stir in the curry mix. Serve over rice. If you do meat, chicken or pork is really yummy.

          1. Here's another posting on how to get the best out of boxed curry. http://chowhound.chow.com/topics/285165
            I think Eric Eto's suggestion about having lots of deeply caramelized onion is key to enhancing boxed or made from scratch Japanese curry.