Japanese Curry (Wafuu)
This recipe is adapted from Saveur magazine and tastes just like the Japanese curry we enjoyed. It's quite forgiving; substitutions are possible. I used dry ginger, omitted the bay leaf, substituted applesauce for grated apple, used chicken bouillon instead of stock, and ketchup instead of crushed tomatoes. Serve with steamed rice. It's quick, easy, and despite the long ingredient list, not complicated. Note: Some find 1/2 cup applesauce makes it too sweet, so adjust to taste if substituting.
This recipe is adapted from Saveur magazine and tastes just like the Japanese curry we enjoyed. It's quite forgiving; substitutions are possible. I used dry ginger, omitted the bay leaf, substituted applesauce for grated apple, used chicken bouillon instead of stock, and ketchup instead of crushed tomatoes. Serve with steamed rice. It's quick, easy, and despite the long ingredient list, not complicated. Note: Some find 1/2 cup applesauce makes it too sweet, so adjust to taste if substituting.
- salt and pepper
- 1 teaspoon honey
- 3 tablespoons butter
- 1 tablespoon soy sauce
- 3 tablespoons flour
- 3 cups chicken stock
- 1 tablespoon canola oil
- 1/2 medium onion finely chopped
- 1 garlic clove finely chopped
- 2 tablespoons curry powder
- 1 leaf
- 1 lb boneless skinless chicken cut into chunks
- 1 teaspoon fresh ginger finely chopped
- 1/2 medium onion, cut into 1-inch chunks
- 2 tablespoons crushed tomatoes
- 1 medium carrot, chopped to 1/2-inch pieces
- 1 medium potato, chopped in 1-inch pieces
- 1 small fuji apple grated
- Carbohydrate 24.9502748855726 g
- Cholesterol 113.056008518941 mg
- Fat 20.1999609443023 g
- Fiber 1.35474938067791 g
- Protein 35.2626469967446 g
- Saturated Fat 7.81274195913579 g
- Serving Size 1 1 serving(s) (568g)
- Sodium 695.46503741623 mg
- Sugar 23.5955255048947 g
- Trans Fat 1.76770633018135 g
- Calories 424 calories
Step-by-step
- Bring chicken stock to a simmer.
- Season chicken with salt and pepper, and brown in oil (approx 4 minutes), then set aside.
- Melt butter and add ginger, garlic, and onion. Cook until done.
- Sprinkle in flour and cook until browned (make a roux).
- Add curry powder and tomatoes, stir well.
- Mix in 1/2 cup hot stock, scraping the bottom of the skillet.
- Pour the mixture into the simmering stock.
- Add chicken, onion, potato, and carrot. Simmer 30 minutes.
- Add apples, soy sauce, and honey. Cook 5 more minutes.
- Remove from heat and serve with rice.
My Japanese Curry Adventure: A Culinary Journey Home
The aroma of Japanese curry wafts through my kitchen, a comforting scent that instantly transports me back to bustling Japanese streets and cozy family dinners. This recipe, adapted from a treasured magazine clipping, is more than just a dish; it’s a nostalgic trip, a taste of home, carefully recreated in my own kitchen.
My love for Japanese curry began during a solo backpacking trip through Japan. I remember the first time I tasted it – a rich, savory blend of spices, perfectly balanced sweetness, and tender, melt-in-your-mouth chicken. Each bite was a revelation, a symphony of flavors that danced on my tongue. The experience cemented my appreciation for this seemingly simple yet deeply satisfying dish. Back home, I spent weeks trying to replicate that unforgettable taste, poring over recipes, experimenting with different spice combinations, and refining my technique until finally, I cracked the code – a recipe that captured the very essence of that incredible Japanese curry I had savored so many miles away.
This recipe isn't just about following instructions; it's about embracing the process. The measured precision of chopping vegetables, the careful browning of the chicken, the slow simmering of spices – it's meditative, almost therapeutic. The rhythmic stirring of the curry, the tantalizing aroma filling the air – these are the simple joys that make cooking more than just a chore; it's a personal connection to the food and to the memories it evokes.
Of course, this recipe has evolved over time. Initially, I followed the original instructions meticulously, but as I’ve gotten more comfortable in the kitchen, I've embraced a sense of culinary freedom. A sprinkle of this, a dash of that – small adjustments that reflect my own personal preferences and the ingredients I have on hand. There's a certain magic to improvisation in cooking, a moment of creative expression that makes the dish truly your own. This adaptability is, I think, part of what makes Japanese curry so enduringly popular. It's a recipe that welcomes experimentation, a blank canvas for culinary exploration. The ingredients are a guide, but the ultimate expression of the dish is yours to define.
Beyond the technical aspects, Japanese curry holds a deeper significance for me. It's a reminder of the kindness of strangers, the beauty of unexpected encounters, and the rich tapestry of cultural experiences. It's a warm, comforting hug in a bowl, a reminder that even the simplest of dishes can hold profound personal meaning. And each time I prepare this curry, I am transported back to the bustling streets of Japan, revisiting those magical moments that shaped my love for this culinary treasure.
The final result is a dish that is not only delicious, but also intensely personal. It's a story told through taste and aroma, a culinary memoir brought to life, one spoonful at a time. So, I encourage you to try this recipe, and maybe you'll discover your own special connection to Japanese curry. Remember, it's okay to deviate, to experiment, and to make this dish your own. The beauty of cooking, just like the beauty of travel, lies in the journey itself, in the creative exploration, and in the moments of joy found along the way.
More than a meal, this Japanese curry is a cherished memory, carefully recreated and shared with loved ones. It is a testament to the power of food to connect us to our past, to our experiences, and to each other. The simple act of preparing and enjoying this curry is a celebration of life, a delicious tribute to the adventures and memories that have shaped me.
