Japanese style curry
Brian Lagerstrom · ♥ 6.2K likes · 184.2K views · 18 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb chicken thighs
- 6 g salt
Cut the chicken thighs into three quarter to one inch chunks and toss with 6 grams of salt.
- 225 g Yukon gold potatoes
- 175 g carrots
Slice the potatoes into three quarter to one inch planks, then batons, then a rough dice; dice the carrots the same size.
- 125 g shiitake mushrooms
- 150 g onion
- 15 g ginger
- 15 g garlic
De-stem the shiitakes and cut them into chunky squares; small dice the onion; grate the ginger and garlic.
- oil
Heat a Dutch oven over medium high heat, add oil and the salted chicken, spread into one layer and sear hard for about five minutes.
- salt
Add the onion and mushrooms with a small pinch of salt and saute with the chicken three to five minutes.
- 2 tbsp water
Add a couple of tablespoons of water and scrape up the glaze on the bottom with the side of a wooden spoon.
Once the onions and mushrooms have cooked down by half, add the ginger and garlic and saute two minutes.
- 20 g Japanese curry powder
- 10 g garam masala
Stir in the Japanese curry powder and garam masala.
Japanese curry powder and the roux
- 115 g butter
- 60 g all-purpose flour
Add the butter and melt it quickly, keeping things moving, then stir in the flour until combined and lump free.
- 1000 g chicken stock
- 25 g instant dashi powder
Add the chicken stock and instant dashi powder and bring to a simmer so the roux thickens.
- 50 g soy sauce
- 15 g worch
- 40 g honey
After about two minutes of simmering add the potatoes, carrots, soy sauce, worch and honey, stir to submerge and scrape the bottom again.
Check a potato: tender but still a little toothsome.
Checking doneness and tasting the Japanese curry