Japanese curry

Ingredients for 4 servings:

• 500 g meat of your choice
• 2 m.-sized onion(s)
• 2 carrots
• 2 large potatoes
• 50 g curry (Japanese curry roux), e.g. from the database
• 1 liter of broth
• 100 ml white wine
• 1 can coconut milk, approx. 400 g
• Ginger
• Garlic
• Oil or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

First, make the curry roux according to this recipe: https://www.chefkoch.de/rezepte/3636571547211458/Japanischer-Curry-Roux.html If you don’t want to make it yourself, you can also order it online. Sauté the ginger, garlic, and one of the onions (finely diced) in a little oil or butter in a large, deep pan or pot. Roughly cut the meat into 2-3 cm cubes and add it, searing on all sides. Once the meat is browned on all sides, deglaze with the white wine, let it simmer briefly, and add the stock. Roughly chop the carrots and potatoes into bite-sized pieces and add them. For pork and beef, the whole thing can be braised for up to 2 hours until the meat is nice and tender. For chicken, 20-30 minutes is sufficient until the vegetables are cooked softly. Cut the second onion into wide strips and add it with the roux and coconut milk cream. Bring back to a boil, stirring occasionally to ensure the roux dissolves properly. After 2-3 minutes, the curry should have visibly thickened. If it’s not thick enough, add more roux and stir in again. It goes perfectly with fresh rice or, if it’s not too thick, with udon noodles as a curry udon ramen. Instead of or in addition to the meat, you can also use tofu or fry a schnitzel, which is served cut into strips over the rice and curry. This is then a katsu curry.