Jiji’s Legacy Japanese Curry

Ingredients

• 4 Onions (One per person; finely sliced for caramelizing)
• 4 tbsp Butter (Used for the roux; equal parts to flour/curry powder mixture)
• 2 tbsp All-purpose flour (Mixed with curry powder for the roux)
• 2 tbsp Curry powder (Japanese style curry powder (like S&B))
• 1 lb Pork (Bite-sized pieces; shoulder or belly recommended)
• 4 cup Water (Adjust based on desired thickness)
• 1 tbsp Mango Chutney (Added for sweetness and depth of flavor)
• Salt (To taste)

Steps

1. 1

   Prepare the onions by slicing them thinly. In a large pot or heavy-bottomed pan, sauté the onions over medium-low heat. Continue cooking and stirring for a long time until they become very dark, caramelized, and jammy. This is the most important step for the flavor base.

2. 2

   Add the pork pieces to the caramelized onions. Increase the heat slightly and sauté until the pork is browned on all sides.

3. 3

   Pour the water into the pot with the pork and onions. Bring to a simmer and cook until the meat begins to tenderize.

4. 4

   In a separate frying pan, prepare the roux. Melt the butter over medium heat. Add the flour and curry powder (using roughly equal parts butter to the dry mixture).

5. 5

   Stir the roux constantly in the frying pan as it cooks. Continue until the mixture turns quite dark and fragrant, being careful not to burn it.

6. 6

   Slowly add a few ladles of the hot soup liquid from the main pot into the frying pan with the roux. Whisk or stir continuously until the roux is completely dissolved and smooth.

7. 7

   Pour the dissolved roux mixture back into the main pot with the meat and onions. Stir well to incorporate.

8. 8

   Add the chutney to the pot. Stir to combine, providing a subtle sweetness to balance the spices.

9. 9

   Simmer the curry on low heat until the sauce has thickened to your liking and the flavors have fully melded. Season with salt to taste before serving over steamed white rice.

Notes

The secret to this recipe is the 'blackness' of the onions and the roux; the longer you caramelize the onions (aim for at least 45-60 minutes), the deeper the flavor. The transcript mentions 'Chutney' as a key sweetening agent that Jiji debated but ultimately included for depth.

Nutrition per serving

• Japanese
• Curry
• Comfort Food
• Pork
• Slow Cooked
• Main Dish