The Ultimate King Curry
A definitive home-style Japanese curry made with just one kind of curry roux (a House Vermont Curry-type block). It uses new potatoes, carrot, onion, and pork belly, and the key point is cutting the onion two different ways — thin slices for sautéing and rough chunks as a chunky ingredient. Kombu dashi, sugar, soy sauce, ketchup, Worcestershire sauce, oyster sauce, grated garlic, and a finishing pat of butter build the depth. On the side, a salad of Shingen — a raw-edible zha cai often called the new-onion of zha cai — dressed with a Japanese mustard dressing rounds out the nutritional balance.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Slice one onion (120g) as thinly as possible across the grain for sautéing. The thinner it is, the faster it cooks through.
6:53~3 minCut the other onion into rough chunks as an ingredient, rotating it as you cut. Keep it chunky for texture.
7:51~2 minCut 130g of carrot into rough chunks without peeling. The inedible outer skin is already removed before shipping, and the thin skin that remains won't bother you once simmered.
8:27~2 minScrub the new potatoes with a brush and cut them into rough chunks with the skin on. Remove the eyes, and don't use any with green skin.
9:11~3 minCut 250g of sliced pork belly into 3cm widths. Grate the garlic to be added later.
10:19~3 minHeat 1 tablespoon of vegetable oil in a frying pan and sauté the sliced onion with a pinch of salt over medium-high heat. Cook until it takes on a browned, almost scorched color to develop the Maillard aroma.
11:09~8 minAdd the pork belly and stir-fry, rendering out plenty of the fat.
14:05~4 minAdd all the chunked onion, potato, and carrot, and stir-fry so they get coated in the fat rendered from the pork.
14:52~3 minOnce the vegetables are coated in fat, add 400cc of water, then the kombu dashi, 1 teaspoon of sugar, soy sauce, 1 teaspoon of ketchup, Worcestershire sauce, 1 teaspoon of oyster sauce, and 5g of grated garlic. Cover and simmer over medium heat for 15 minutes.
15:09~15 minWhile it simmers, make the Shingen salad. Wash it well, julienne the tough part of the stems, and roughly chop the leaves.
17:38~5 minMix 2 tablespoons of olive oil, 2 teaspoons of vinegar, about 3cm of Japanese mustard paste, and 1 to 2 pinches of salt until emulsified to make the mustard dressing. Add a pinch of chicken stock powder if you like.
18:52~2 minAfter simmering for 15 minutes, add 90g (half a box) of curry roux and stir until dissolved. If the liquid has reduced, add about 50cc of water and adjust the thickness against the amount of ingredients.
20:23~3 minTo finish, add 10g of butter and let it melt in to deepen the richness and aroma.
21:11~1 minArrange the Shingen in a bowl and drizzle the mustard dressing over it once or twice. Serve the rice on a plate, ladle the curry over it, and plate it so the carrot shows to make it look appetizing.
21:36~3 min
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