Japanese curry is very different to most curries you might be familiar with. It takes a bit of French sauce technique and Japanese stewing technique and combines it for a unique style of curry.

Curry was introduced to Japan by the British navy which usually had canned curries for ocean voyages, and today Japanese curry in Japan is mainly from packaged curry roux blocks. If you want to make it from scratch, this is how you do it.

Sorry I haven't been uploading the full recipes for the last few weeks but my website has been down. I'll upload it as soon as I can get the site fixed so stay tuned for the full recipe later. For now, here's the ingredients list:

1 kg chuck steak, cut into large cubes
salt and pepper, to taste
1 tbsp oil
2L water
75g unsalted butter
75g plain flour
3 tbsp curry powder (or 2 tbsp curry powder and 1 tbsp garam masala)
¼ tsp chilli powder (or to taste)
1 large brown onion, thickly sliced
3 large carrots, peeled and cut into irregular chunks
2 potatoes, peeled and cut into irregular chunks
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 apple, grated
Japanese pickles (fukujinzuke and rakkyo, to serve)

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