Japanese Curry

Sauce
Vegetarian
Try it with the pork katsu.
Author

Gage

Serves: 4
Prep time: 20 minutes
Cook time: 1 hour

Sauce Vegetarian

Try it with the pork katsu.

Ingredients

  • ¼ cup of butter (1st)
  • ½ cup butter (2nd)
  • 1½ tbsp butter (3rd)
  • 3 onions (julienned)
  • 1-quart chicken stock
  • 4 dried shiitake mushroom
  • 1 apple (peeled & grated)
  • 1 tbsp tomato paste
  • ½ cup all-purpose flour
  • 1 tbsp garam masala
  • ¼ cup curry powder
  • 2 tsp MSG
  • 1 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey or sugar

Instructions

  1. Add the 1st butter measurement to a large sauce-pot and melt over medium-high heat.
  2. Add the julienned onions and cook for 30 to 45 minutes, stirring often, and adjusting the temperature between medium and low accordingly; if onions start to stick to the bottom, add a splash of water to de-glaze.
  3. Bring 1 cup of the chicken stock to a boil and add the shitake mushrooms; after two minutes, remove your mushrooms or until entirely hydrated. Set aside.
  4. Once the onions are a medium-dark color, add the grated apple and tomato paste to the onions. Stir and cook for 3–4 minutes or until the apple softens. Remove and place it aside.
  5. Over medium-high heat (using the same pot), add the 2nd butter measurement.
  6. Once melted, add the flour, constantly whisk for 30 seconds.
  7. Add the garam masala (optional), curry powder, and MSG.
  8. Whisk vigorously, and let toast for about 1 minute.
  9. Add back the onions along with the soy sauce, Worcestershire sauce, honey (or sugar), and one quart of chicken shiitake stock, stirring often until thickened
  10. Let simmer for 2 minutes.
  11. Blend the mix until completely smooth, then add the 3rd butter measurement while blending.
  12. Serve with rice and pork katsu.