I'm a huge fan of Japanese kare. It is a staple of Japanese fast food and can be made at home quickly thanks to the pre-packaged bricks you can find in most Asian supermarkets. Just fry up some onions then brown some beef, potato cubes, and carrots, cook some rice and you've got a meal in under 45 minutes. But the pre-packaged curry is full of MSG and things with chemical sounding names. I wanted to see if I could make it from scratch.
I found plenty of recipes online for making kare roux from scratch. The overwhelming consensus in the twenty or so recipes I peeked at was to melt butter into flour, add spices, and heat to thicken up - much like making gravy.
The recipe I used called for:
3 T butter
1/4 cup flour
2 T garam masala
1/2 tsp cayenne pepper
1 T of ketchup (or tomato paste)
1 T of tonkatsu sauce (or Worcestershire sauce)
Lots of fresh ground black pepper
But even glancing at the recipe I saw it had flaws, the first being, how much salt? The pre-packaged curry mixes are notoriously salty, using MSG to achieve the right salty taste. Japanese kare is greatly inspired by Indian curry and those call for plenty of salt too.
Now I used tomato paste and Worcestershire sauce, but as I tasted the curry there was another flavour missing. It didn't have that slight sweetness. Now ketchup would have sugar, as well as tonkatsu sauce, and maybe that explains why the sweetness was off?
It was also missing a sort of creaminess. I thought that the original recipe calling for butter instead of oil would give the kare its usual creamy taste, but it didn't.
I went back and peeked at the recipes again to fill in the gaps of the recipe.
A common ingredient in the other recipes was just straightforward curry powder. Garam masala is used to finish spicing curries in Indian cuisine and is combination of ground cloves, cinnamon, black & white cumin seeds, black & white pepper, and black, brown, & green cardamon pods. Curry powder contains spices not included in garam masala such as ground coriander, turmeric, mustard seed, and ground ginger.
Truthfully to my palate the recipe I used as is was inedible. So inedible that I almost considered chucking it all together and making something else for dinner instead of the kimchi tonkatsu curry don (bread pork filets smothered with spicy curry and served with rice and kimchi that is served in fast food joints and street food stalls in both Korea and Japan) I was looking forward to. In the end I decided to try and save it. Here's what I consider an improved upon recipe, that is even more flavourful than the packaged stuff, and better for you too.
3 T butter
1/4 c. flour
1 tsp curry powder
1. Dissolve the flour and curry powder in the butter over very low heat. Once you have a "paste", add:
1/2 c finely minced onions
3 cloves finely minced garlic
1 inch of finely ground ginger
1 T sugar
2. Fry over low heat until fragrant and add:
1/2 tsp cayenne pepper (or more or less depending on your tastes, but it should be spicy)
3. Slowly add 1 1/2 - 2 c. chicken stock, making sure to slowly dissolve the paste into the liquid. Stir constantly over med-low heat, until the curry thickens enough to coat the back of a wooden spoon. Stir in garam masala, 2 T of whole milk, and remove from heat.
4. Set aside uncovered, stir occasionally until curry cools completely.
5. Prepare whatever you will serve the curry with.
* If you want to make tonkatsu kare, salt the pork filets and let sit in the fridge for an hour before dipping them in egg wash and coating them with a nice coating of panko (Japanese style breadcrumbs), and fry in sunflower oil until golden brown and cooked through. Let pork filet rest about 10 minutes.
Serve in a large bowl with a rounded scoop of rice (I pack rice into rice bowls and then overturn them into the serving bowl), cut breaded pork filets into strips, scoop the kare into the bowl around the rice, and garnish with pork strips (and kimchi).
** If you want Japanese beef kare, peel and halve an onion and cut into thin half moon slices. Saute the onions in 1 T of sunflower oil, add beef and brown, followed by potatoes and carrots. Add the kare to the meat and vegetables, and let simmer over low heat until potatoes and carrots are tender through. Serve with steamed rice and pickled radish.
Bon appetit or, rather,
잘 먹겠습니다 ! (jal meokkesseumnida)
どうぞめしあがれ ! (douzo meshiagare)
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I found plenty of recipes online for making kare roux from scratch. The overwhelming consensus in the twenty or so recipes I peeked at was to melt butter into flour, add spices, and heat to thicken up - much like making gravy.
The recipe I used called for:
3 T butter
1/4 cup flour
2 T garam masala
1/2 tsp cayenne pepper
1 T of ketchup (or tomato paste)
1 T of tonkatsu sauce (or Worcestershire sauce)
Lots of fresh ground black pepper
But even glancing at the recipe I saw it had flaws, the first being, how much salt? The pre-packaged curry mixes are notoriously salty, using MSG to achieve the right salty taste. Japanese kare is greatly inspired by Indian curry and those call for plenty of salt too.
Now I used tomato paste and Worcestershire sauce, but as I tasted the curry there was another flavour missing. It didn't have that slight sweetness. Now ketchup would have sugar, as well as tonkatsu sauce, and maybe that explains why the sweetness was off?
It was also missing a sort of creaminess. I thought that the original recipe calling for butter instead of oil would give the kare its usual creamy taste, but it didn't.
I went back and peeked at the recipes again to fill in the gaps of the recipe.
A common ingredient in the other recipes was just straightforward curry powder. Garam masala is used to finish spicing curries in Indian cuisine and is combination of ground cloves, cinnamon, black & white cumin seeds, black & white pepper, and black, brown, & green cardamon pods. Curry powder contains spices not included in garam masala such as ground coriander, turmeric, mustard seed, and ground ginger.
Truthfully to my palate the recipe I used as is was inedible. So inedible that I almost considered chucking it all together and making something else for dinner instead of the kimchi tonkatsu curry don (bread pork filets smothered with spicy curry and served with rice and kimchi that is served in fast food joints and street food stalls in both Korea and Japan) I was looking forward to. In the end I decided to try and save it. Here's what I consider an improved upon recipe, that is even more flavourful than the packaged stuff, and better for you too.
3 T butter
1/4 c. flour
1 tsp curry powder
1. Dissolve the flour and curry powder in the butter over very low heat. Once you have a "paste", add:
1/2 c finely minced onions
3 cloves finely minced garlic
1 inch of finely ground ginger
1 T sugar
2. Fry over low heat until fragrant and add:
1/2 tsp cayenne pepper (or more or less depending on your tastes, but it should be spicy)
3. Slowly add 1 1/2 - 2 c. chicken stock, making sure to slowly dissolve the paste into the liquid. Stir constantly over med-low heat, until the curry thickens enough to coat the back of a wooden spoon. Stir in garam masala, 2 T of whole milk, and remove from heat.
4. Set aside uncovered, stir occasionally until curry cools completely.
5. Prepare whatever you will serve the curry with.
* If you want to make tonkatsu kare, salt the pork filets and let sit in the fridge for an hour before dipping them in egg wash and coating them with a nice coating of panko (Japanese style breadcrumbs), and fry in sunflower oil until golden brown and cooked through. Let pork filet rest about 10 minutes.
Serve in a large bowl with a rounded scoop of rice (I pack rice into rice bowls and then overturn them into the serving bowl), cut breaded pork filets into strips, scoop the kare into the bowl around the rice, and garnish with pork strips (and kimchi).
** If you want Japanese beef kare, peel and halve an onion and cut into thin half moon slices. Saute the onions in 1 T of sunflower oil, add beef and brown, followed by potatoes and carrots. Add the kare to the meat and vegetables, and let simmer over low heat until potatoes and carrots are tender through. Serve with steamed rice and pickled radish.
Bon appetit or, rather,
잘 먹겠습니다 ! (jal meokkesseumnida)
どうぞめしあがれ ! (douzo meshiagare)
