Homemade Japanese Curry Sauce

Yes.
You can make Japanese curry from scratch using all natural ingredients (in fact none of the ingredients are Japanese). Only new item I had to add to my pantry was curry powder.

Cooking time: 45 min
Servings: 4-5

Ingredients:

For the roux (a thick curry paste)

• 3 tablespoons butter
• 1/4 cup flour
• 2 tablespoons curry powder
  
• 2 teaspoons cayenne pepper
  
• Fresh ground black pepper
• 1 tablespoons ketchup (or tomato paste)

For the curry:

• 2 teaspoon oil
• 2 large onions roughly chopped
  
• 1 1/2 lb of boneless beef short ribs or chicken
• 2 carrots cut into chunks
• 4 cups water
• 1 large potato or kabocha squash
  
• 1 big fuji apple peeled cored and pureed (I used a blender)
• 2 teaspoons kosher salt
  
• 1 teaspoon curry powder

Step 1: In a big pot, add oil at medium heat and saute onions until translucent and slightly brown. Add the meat of your choice and cook until the skins are caramelized.

Step 2: Add carrots, potatoes or squash, salt, curry powder, pureed apple and water. When the whole thing starts to boil, lower the heat and simmer for about 25 min.



Step 3: For the roux, in a separate sauce pan, melt the butter at low heat and add the curry powder, flour, cayenne pepper, and ketchup.

Step 4: Add liquid from the simmering pot to the roux and whisk.

Step 5: Add the finished roux into the simmering pot and stir. Add more salt or ketchup to taste.

Serve over white rice.