Japanese-style curry from scratch


Normally I make my Japanese-style curry using S&B curry sauce mix. It's really good, but I thought I'd try making it from scratch.

Whole Spice sells a Japanese curry powder, which seemed like a good place to start. It contains Turmeric, Black Pepper, Chili, Star Anise, Fennel Seed, Fenugreek Seed, Coriander and Cumin. Personally I think it might have too much tumeric, but it's good. They also had a recipe, which I adapted.

1 tbsp. canola oil
1 medium onion, finely diced
12 oz. lamb (chicken, beef, whatever), diced

8 oz. water
2 carrots, cut in half then sliced thinly
1 potato, peeled and diced

1 tbsp. Japanese curry (adjust for personal preference)
1/2 tsp. Cayenne pepper (adjust for personal preference)
1/4 tsp. black pepper
1/2 tsp. salt

2 oz. water
1 tsp. cornstarch

soy sauce

Heat a sauté pan over medium-low heat. Add the oil and cook the onions until translucent, being careful not to burn them. Push the onions to the side of the pan, add the meat, and increase the heat to medium. Brown the meat.

Add 8 oz. water, the carrots, potatoes and spices. Cover and cook for 20 minutes.

Remove the cover and cook for 5 more minutes.

Mix 1 tsp. cornstarch in 2 oz. water and add to the pan. Cook for 5 minutes. Add a little soy sauce and adjust the seasoning as necessary.

Serve over rice. I served it next to rice because I prefer it that way. Makes 2 to 3 servings.