Inspired by the curry seen in the season 2 training camp episodes. My recipe is based on an actual Japanese curry recipe that I found online, but due to the fact that I didn’t have access to all of the ingredients, I made it with what I had. That said, I’ve been loving this recipe ever since I first tried it (and have made it way too many times since that initial test XD). The one seen here is a ‘beef’ flavoured version, but the ‘chicken’ version is good too.
Don’t be afraid to make your own alterations/substitutions. Make your curry something you’ll be craving (almost) on a weekly basis, like this curry does for me. ^-^
(Note: I use a plant-based stock powder. So, if you want to make this completely plant-based, you can use coconut oil in place of the butter. While the butter does add a bit of flavour, it won’t change the recipe much if you do this substitute.)
Recipe Ratings:
• Health: 3/5.
(I consider this a fairly healthy recipe, though if you choose ingredients that have minimal processing
&/or are organic, the ‘healthfulness’ of this recipe can increase. Also, you’re retaining the nutrients of
the boiled veg by using the water/stock they were cooked in.)
• Ease: Easy.
(To begin with, it can be a little ‘all over the place’, but once you get your system down, it’s really easy.)
• Speed: Moderate.
(This mostly depends on how fast you can peel and cut potatoes and carrots… Also, if you’re doing
decorative carving it could take longer.)
Japanese Style (Inspired) Curry:
±1h30 prep & cook time. (±2hrs if doing decorative carving.)
Serves 2.
Ingredients:
> Rice – 1 cup.
> 2 large potatoes (or the equivalent of ~ cubed).
> Carrots. (±2-3 ~ depending on size; adjust according to personal preference for ratio with potatoes.) (Cut as desired.)
> Water – 500ml.
> Stock powder (beef or chicken flavoured) – 2½ tsp.
> 1 Apple (skinned and grated).
> 1 White Onion (peeled and cut into thin quarter slices).
> Butter/coconut oil – 2 TBSP.
> Corn flour – 1 heaped TBSP.
> Curry powder – To taste. (I use a mild curry powder and I only use 1tsp of it as I can’t handle anything with too much heat.)
> Tomato sauce – 1 TBSP.
> Worcestershire sauce – 2 TBSP.
> Garlic salt – ±1½ tsp.
Method:
> Begin cooking rice.
> Peel & cut potatoes and carrots.
> Mix broth powder and water in a pot; add cut potatoes and carrots.
> Cook potatoes and carrots for 20min with lid on the pot; stir occasionally if your pot is given to ‘sticking’.
> Peel and grate apple.
> Peel and slice onion.
> Once potatoes and carrots are cooked, place them into an empty pot and pour broth into a jug.
> Melt butter/coconut oil in cooking pot; add corn flour and curry powder. Mix to combine and ‘cook’
slightly ~ place on heat and stir mixture together while it cooks a little.
- Remove from heat and add broth; mix well.
- Return to heat and add tomato sauce, Worcestershire sauce, apple, garlic salt and onion; mixing well.
- Allow to cook for ±10 min (or until onion is to your liking); again, with lid on, stirring occasionally if your pot tends to stick.
> Add cooked potatoes and carrots; heat through.
> Serve with rice.
Helpful Tips:
> Wash all veg/fruit and place on a large plate for easy access. (I use this plate to grate the apple on later.)
> Peel all potatoes and carrots, submerging them into a container of water, then begin cutting. Place your cut veg back into the water so you can easily tell the ratio of potato to carrot while also keeping your veg from oxidizing.
- Cut potatoes first and then carrots.
> Once cutting is complete, use a colander to strain the cut veg before placing them in your broth/cooking pot.
> Once broth is boiling, turn down heat a little. (This helps retain your broth while still thoroughly cooking your veg.)
> To separate veg from broth, post cooking, I use a slotted spoon to transfer it to the empty pot before
pouring the broth into a jug.
Side Notes:
> In regards to the onion’s texture, don’t knock ‘crunchy’ onion if you’re used to ‘soft’ onion in cooked food. This was an unexpected discovery when I first made the recipe and it really adds something as its texture is different to the soft potatoes and carrots.
> Also, if anything seems ‘convoluted’ to you regarding my method, this is just how I am able to cook this with what I have available to me in regards to cookware. In the original recipe video I watched, the chef had two pots he was cooking with; one for the broth cooked items and another for the roux (the butter/flour/curry powder mix). So, you can figure out your own system if you would prefer.
If you make (or have made) your own Starmyu inspired food, let me know! (You can find my Contact
details on the About page.) If you post your images on Twitter, use the hashtag - #fansideoflife or #fansidemenu to help me and other fans find your work.
Until next time, keep enjoying your fan side of life!
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