Frankly, I find Japanese food amazing. And no, I am not only talking about sushi. I love Japanese noodle bowls, and the snacks and sweets out of Japan. And now, added to that list: Japanese style curries. My husband gifted me a Japanese traditional cookbook, which I mouthwatheringly studied for many a night.

Fascinating to read the history of Japanese cuisine and to understand how the different areas of the world contribute to the staples in the country. Once I got around to cooking this curry, it was simply amazing and dubbed by said husband as “dish of the year”. Ok, it was still early in January, but hey, I will take the compliment!.

Makes about 4 large portions


350 gram pork (pork shoulder or pork belly works best)

1 tsp salt


6 tbsp butter

1 onion

3 medium carrots, chopped

1 tbsp grated ginger

2 stalks of celery, chopped

Dash of soy sauce

Half a yellow pepper, chopped

1 apple, grated

4 cups beef stock

3 tbsp flour (I used whole wheat spelt flour as that is what I found in my pantry)

4 tbsp curry powder


1. Cube the pork into bite sized pieces.

2. Melt 2 tbsp of butter in a large, heavy based pan and cook the pork over medium heat for a few minutes until the pieces have turned white (and the flavour has sealed in).

3. Add the ginger and onion and cook for another couple of minutes.

4. Add the chopped celery, pepper and carrots and stir well. Cook for a few minutes to let the flavours mingle.

5. Now add the beef stock, the grated apple and a dash of soy sauce to the pan and cover with a lid.

6. Simmer for an hour. Check every 15 minutes or so to ensure the mixture doesn’t get too dry. If it does, add a few tablespoons of water.

7. In a separate, small pan, start making the roux by melting the remaining butter.

8. Once the butter is completely melted, add the flour and cook for about 3 minutes, until the mixture starts to break apart and starts to look crumbly.

9. Add the curry powder to the roux and stir well for about 2 minutes, until it smells absolutely delicious. Set aside.

10. After one hour, add a little liquid from the curry to the roux to create a paste.

11. Add the paste to the large pot and simmer for 15 more minutes. Stir frequently.

12. Serve with some fragrant white rice.


PS: this being a curry, it will taste even more delicious the next day so make sure your batch is large enough for leftovers!



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