Curry is one of the most popular dishes in Japan. It is served in restaurants (including places where curry is the only offering) and school lunches, and is a favorite in households, as well. Curry, of course, originated in India, but the style of curry popular in Japan traces its roots through the UK, from which it arrived in the Meiji Era (late 1800s to early 1900s).
【Ingredients】 (４〜５ Servings)
Pork leg (block) (豚もも肉（ブロック） / Buta momo niku (burokku))..150g
Onion (玉ねぎ / Tamanegi)………..1
Carrot (にんじん / Ninjin)…………..1/2
Potato (じゃがいも / Jagaimo)……..1
Garlic (にんにく / Ninniku)…………1 clove
Butter (バター / Batāh)………………20g
Water (水 / Mizu)……………………600ml
Bayleaf (ローリエ / Rōrieh)…………..１
Honey (はちみつ / Hachimitsu)…..1tbsp
Curry roux (カレールー / Karēh rū)……..70g (2 types, 35g each)
Garam masala (ガラムマサラ / Garamu masara)…….1tsp
Salt (塩/ Shio)……………………………………………………Pinch
Black pepper (ブラックペッパー / Burakku peppāh)..Pinch
【How to Make】
① Cut the pork into 2cm (little more than 3/4in.) cubes and salt and pepper them. Thinly slice the onion and rough-cut the carrot. Skin the potato, cut it into large bite-size pieces, rinse in water, and drain. Mince the garlic.
② Heat a pot and add the butter. When the butter is half melted, add the garlic. Once you notice the aroma of the garlic, add the onions and fry them over medium heat until they’re lightly browned. Now, add the pork and fry it until it turns whitish all over. Add the carrots and potatoes and fry until everything is evenly coated with oil.
③ Add the water, bay leaf, and honey. Bring to a boil and then reduce to medium heat. Skim off any foam that has developed. Cover and simmer until the potatoes soften.
④ Turn off the heat. Break up the curry roux, add it to the pot and stir until it melts completely. Simmer over low heat for 5 minutes. Turn off the heat and add the garam masala.
⑤ Arrange rice on one half of a plate and add your curry to the other, partly overlapping the rice.
Japanese supermarkets carry a wide range of curry roux for preparing Japanese-style curry, which is eaten with rice. Flavors differ depending on the style and brand of curry, but all of products are prepared in basically the same way – the way explained above.
Since preparation is the same regardless of the product, feel free to try your own variations. You could, for example, use caramelized onions, and minced garlic or ginger, and two types of curry roux. The possibilities are limitless, so have fun coming up with your very own version of this popular Japanese dish!
Recipe Developed by: Machiko Tateno
KitchenNippon 
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