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japanese curry recipe (s&b golden mix)


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Prep Time: 20 minutes

Cook Time: 50 minutes

Servings: 6


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Step 1

On medium heat, heat up oil or butter in a deep pan then saute the onions for about 5-8 minutes till golden. Note: If you have extra time, the curry will taste better if you cook slowly over low heat till you get golden caramelised onions.

Step 2

Next, add the garlic and ginger and briefly saute till fragrant.

Step 3

Add the cubed pork into the pan and stir-fry meat till the colour changes. Note: If using beef, I suggest searing till brown for more flavor.

Step 4

Add the water and, over high heat, bring to the boil.Note: if using homemade roux, chicken stock would be a better choice than water.

Step 5

Once boiling, reduce heat to medium so that the pot is at a simmer.Note: The meat will produce an icky looking scum- just skim it off and throw.

Step 6

Add the carrots and potatoes, if using, simmer till cooked and soft. (Vegetables that cook more quickly should be added later.)Note: Whilst waiting for the veg to cook, break the roux into smaller pieces.

Step 7

Once the veg is soft, add the grated apple and stir till well-mixed.

Step 8

Reduce the heat to the lowest, add 1/4 of the broken curry cubes to the pan, and stir well till it's all dissolved. Repeat with the rest of the roux.

Step 9

Leave to simmer for 5-8 minutes or till the curry is at your desired consistency (it should be a thick curry sauce but not gloopy.) Remember to stir every now and then (to prevent the pan from catching.)Note: if you accidentally made the sauce too thick, just stir in a few more tablespoons of water!

Step 10

Garnish to your preference, serve with rice and enjoy!