So, I love curry of the Japanese variety. Ever since I was exposed to it at a Japanese restaurant in San Francisco years ago, I’ve been trying to reproduce the wonderful flavor. While I have gotten a bit better, it still is a complete insult to all Japanese cuisine. Don’t get me wrong, it tastes nice but…something’s just wrong.
So, how I usually make it. Sadly, the easiest curry roux for me to get is the Golden Curry you can find at most grocery stores. I know it’s not the top of the line, but I do occasionally make the 90 minute trip to the Japanese market to pick up Vermont Curry, which I find tastier. Anyway, I start by sauteing chopped yellow onions and some minced garlic in a bit of vegetable oil. Then I add some stew meat and brown it up. Per the instructions on the back, I add in the water and allow the meat and carrots to simmer for a while. I used to put the potatoes in at this point too but they always seemed to give the curry a ‘mealy’ texture. So now I cook them in a separate pot and add them at the end.
Once everything’s pretty much cooked, I’ll add in the roux. Stir it in and once it’s all smooth, serve over rice. But, it’s always so thin. I can never attain the thick, gravy like curry I’ve found in Japanese restaurants. Even if I let it simmer for a while before serving, it still comes out runny. And the taste…it’s always so…bland. Watered down even. But I’m using the correct amount of water.
I’ve tried looking up tips online but they never end well. One person even recommended adding KETCHUP to the curry to give it a better taste. Me, being so desperate for that perfect curry, gave it a try. And I have to say, they’re nuts. It tasted awful. So…does anyone have any good tips on how I can do a better job? I tried asking my daughter’s Japanese grandma but…apparently she doesn’t cook… Just my luck.