Bill’s Japanese Curry

Bill's Japanese Curry recipeTo be completely honest I am not big on oriental cuisine, but Joni loves it very much, so I have been quite eager to learn. This is why I was really happy to receive Bill’s Everyday Asian cook book as a gift from Amanda and Dan. I came across Bill’s restaurant over a year ago and tried one of their cook books almost straight away. Just sort of wondering how do they manage to make all these different types of food so amazing?!Bill's Japanese Curry recipeAnyhow, I have decided to go with Japanese Curry as I am quite familiar with the curry right now. I am actually really surprised that Japanese have a curry dish! However, it’s quite mild and heartwarming, perfect for cooling down weather ;-).Bill's Japanese Curry recipeBILL’S JAPANESE CURRY

  • 2 tbsp light-flavoured oil (I used coconut oil)
  • 800g pork, cubed
  • 30g butter
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 1l chicken stock
  • 2 carrots, pealed and sliced
  • 450g potatoes, pealed and cut into chunks
  • 1 green apple, pealed and grated (granny smith is perfect for this)

1. Heat half the oil in a large saucepan over medium-high heat. Cook the pork in two batches for 4-5min or until lightly browned all over. Repeat with the remaining oil. Repeat with the remaining oil and pork. Set aside.

2. Melt the butter in the same pan over low heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 3-4 min or until soft.

3. Add the flour and curry powder and cook for 1-2 minutes, stirring frequently. Gradually add the stock, whisking constantly.

4. Add the pork, carrots, potatoes and apple and simmer for 2-2.15 hours (longer if using slow cooker) until the potatoes break down and meat is very tender. Serve with steamed rice.

Bill's Japanese Curry recipeEnjoy!

Rasa xoxo

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