FEATURED RECIPE

Japanese Chicken Curry with Relish of the Seven Lucky Gods

Japanese Chicken Curry with Relish of the Seven Lucky Gods
đź“·
Rick Poon

My mother always made curry with S&B or House Foods curry bricks, just as convenient as bouillon cubes. I like the convenient part, but I don’t care for all the additives that go into most of these store-bought brands. So I started making my own by blending a variety of spices including turmeric, which gives my curry a bright mustardy yellow color and pungent flavor. First you will need to make your own Japanese Curry Brick which you can keep in the fridge for 1 week or in the freezer for 3 months. The base stock is a cold-brew kombu and shiitake mushroom dashi, which can, like the curry brick, be made ahead of time. The curry is traditionally served with rice or noodles and fukujinzuke, a classic pickle made with seven vegetables, a perfect crunchy counterpart to the soft, mild curry.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
  • 2 onions, halved and thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 2 carrots, cut into bite-size pieces
  • 1 celery stalk, cut into bite-size pieces
  • 1 pound (455 g) Yukon Gold, russet, or other potatoes, peeled and cut into bite-size pieces
  • 8 cups (1.9 L) Bonito and Kombu Dashi (page 27) or chicken stock
  • 1 tablespoon honey
  • 2 tablespoons soy sauce, or to taste
  • 2 tablespoons sake
  • â…“ recipe Japanese Curry Brick
  • Salt and freshly ground black pepper
  • 1 recipe Fukujinzuke (see Japanese Home Cooking, page 89)

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the chicken and cook until lightly browned, 6 to 8 minutes.  
  2. Reduce the heat to low and add the onions, garlic, and ginger. Cook until softened, about 5 minutes. Add the carrots, celery, potatoes, dashi, honey, soy sauce, and sake, increase the heat to medium-high, and bring to a boil. Lower the heat and simmer for 20 minutes, or until the liquid is reduced by a third. Add the curry brick, stir to break it down, and continue simmering until the sauce is thickened but still pourable and reduced by about two-thirds, about 30 minutes. Season with salt and pepper as needed. Remove from heat and serve with rice and fukujinzuke.

From Japanese Home Cooking by Sonoko Sakai © 2019 Sonoko Sakai. Photographs © 2019 by Rick Poon. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

^ TOP ^