Although not so well known in the US or Europe yet, Japanese curry is an important part of Japanese food culture back in the island nation. Easy to make and working well with any meat or vegetable, Japanese curry is full of flavor and different in some important ways from other Asian curries. It can be based on many ingredients, so simply add in your favorites! Adding cabbage makes a refreshing tasting curry that will have guests begging for more. Let us show you how to do it!
Because cooking seasonally is so integral to authentic Japanese food recipes, this Japanese curry and cabbage dish is something you see more in the winter and spring than in the rest of the year. That’s because early winter to spring cabbage tends to contain more water in it than cabbage harvested throughout the rest of the year. This makes it softer and sweater and easier to cook. Many households in Japan like to include fresh cabbage in their curry when spring cabbage is on sale.
All About the Roux
The secret to the rich satisfying flavor of Japanese style curries is in the roux, which is a reduction of flour, butter and curry powder. While this recipe calls for store-bought roux, which is relatively easy to find in any Japanese grocery or online, you can also make your own right at home. In fact, we have got the recipe for you right here!
Not only does roux add tons of flavor, but it also makes Japanese curries thicker than many other styles. By preparing roux yourself at home not only do you move one step closer to mastering Japanese cuisine but you get to control the taste and consistency of the base of this dish!
Water comes out from the spring cabbage when cooking, so this recipe uses less water than when you usually cook regular Japanese curry.
Curry roux is harder to melt when the liquid is too hot or boiling. You should turn off the heat when adding the roux because of this. When you turn off the heat, the liquid’s temperature drops a little bit and the roux melts easier.
If you want something unique, pour this curry over pasta! Cabbage curry pasta is something you should try!
Japanese Curry with Cabbage
- Half box Japanese Curry Roux
- 1 Boneless Skinless Chicken Thigh
- 1 Small Onion
- 3 leaves Cabbage
- ½ Carrot
- 1 Tbsp Vegetable Oil
- 2 ¾ cup Water
- Cooked Rice
- Cut the chicken, onion, carrot, and cabbages into bite sized pieces.
- Heat vegetable oil in a pot, and cook the chicken, onion, and carrots.
- Add water and cabbages to the pot and bring it to boil over medium heat. Once it, skim off any foam off the surface.
- Cook on low to medium heat for 15 minutes until the ingredients are tender.
- Stop the heat, and break in the roux and let it melt.
- Turn the heat back on low and cook for additional 10 minutes until the curry has thickened.