Japanese Brown Curry

Japanese brown curry came to Japan in the late 19th century via the British navy and quickly became a home cooked favorite. This cozy, one-pot meal layers tender vegetables in a rich, savory sauce. Served with nutty brown butter rice, it’s warm, comforting, and fun to scoop up.

Yield: All recipes serve 2 people

Chef Notes: ADD NOTES HERE

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Components

• Curry Base

• Fall Vegetables

• Brown Butter Rice

• Scallions

• Pickled Daikon

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Mise

Brown Butter Rice:

• Rinse 2 C rice until the water runs clear.

• In a medium saucepan, melt 3 Tb butter over medium heat until golden and nutty.

• Add the rice and stir to coat in the butter.

• Pour in 4 cups water and a pinch of salt. Bring to a boil, then reduce heat to low and cover.

• Cook for 35–40 minutes, then let sit off heat for 10 minutes.

Prepare the Vegetables:

• Peel and cut 2 carrots and baby potatoes into bite-sized pieces.

• Dice 3 turnips. .

• Slice 1 onion thinly.

• Mince 2 cloves garlic and ¼ C ginger.

• Slice 3 scallions thin.

Curry Base:

• Heat 1 T vegetable oil in a large pot over medium heat.

• Add onion, garlic, and ginger. Sauté until fragrant and slightly softened.

• Add carrots, potato and turnips.

• Pour in vegetable stock, bring to a gentle simmer, and cook until vegetables are tender.

• Stir in Japanese curry roux, soy sauce, and mirin. Simmer another 5 minutes until thickened.

• Season with salt and pepper to taste.

Finish

Spoon brown butter rice into bowls.

Ladle curry over rice.

Serve warm.

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