Homemade Gluten-Free Japanese Curry

gluten free japanese curry homemade

This recipe is one of many ways to create your own Japanese curry.  This version does not contain wheat, as we create our own ‘curry roux’ instead of using packaged curry block.

  To further customize this dish to your taste/requirements, you can add different kinds of vegetables, such as zucchini or green peas.  You could replace the meat with tofu or chick peas and replace the butter with oil to make it vegan.  Or, you can top it all off with a breaded pork cutlet to make katsu kare.  There are all sorts of additional flavour elements you can also use, as outlined below:

From a comic called Addicted to Curry

 Never had Japanese curry before?  Do not expect this to taste like the traditional curries of South Asia or Southeast Asia.  This is more like a mildly-spiced, thick, meat n veg stew.  It is comforting and delicious.

Note: the heat level of this recipe is similar to that of Glico’s ‘hot’ curry sauce, which to me is mild.


Homemade Gluten-Free Japanese Curry

Adapted from Gluten-Free on a Shoestring and The Domestic Man

Serves: 8, generously
Time: 1 1/2 hours

For the bulk of the curry:

  • 2 Tbsp oil
  • 2 medium onions, sliced
  • 500 g your choice of meat
    (e.g. ground pork, lean beef cubes, or boneless, skinless chicken thighs in chunks)
  • 8 button mushrooms, sliced
  • 3 carrots, peeled and cut into chunks
  • 2 russet potatoes, peeled and cut into chunks
  • 1200 ml water
  • 1 tsp chicken stock powder/bouillon
    (or replace some of the water with vegetable/mushroom stock)

For the curry roux:

  • 2 Tbsp unsalted butter
  • 2 Tbsp oil
  • 3 cloves of garlic, minced
  • 1 tsp freshly grated ginger
  • 1 1/2 Tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cayenne pepper
  • 4 Tbsp rice flour
  • 2 Tbsp potato starch
  • 250 ml cold water

For the final touch of flavour:

  • 1/2 of a tart apple, finely shredded
  • 1/4 cup coconut milk
  • 1 Tbsp gluten-free soy sauce
  • 1 Tbsp mirin (most are gluten-free but read the ingredients carefully)
  • salt, to taste

For the bulk of the curry:

  1. In a pot or large skillet over medium heat, stir-fry the onion in 2 Tbsp oil for 1-2 minutes.
  1. Add the meat and cook it until no longer pink.

I used ground pork today, which is always a little pink even when cooked.

  1. Add the mushrooms, carrots, and potatoes and stir-fry for another 5 minutes to warm and coat with the flavourful oil.
  1.  Add 1200 ml water and the chicken stock/bouillon or broth.  Bring the mixture up to a boil then cook covered, over medium-low heat, for 15-20 minutes or until the potatoes are fork tender.  During this time, periodically skim off the foam that forms on the top of the mixture using a mesh or regular ladle.  (I think it is primarily excess starch that boils off of the potatoes with oil from the meat, which is edible but not the most pleasant texture).

Cooking with Dog
, ochikeron, and runnyrunny999 are nuts about this technique.

For the curry roux:

  1. While the vegetables and meat cook, melt the butter with the 2 Tbsp oil in a saucepan over medium-low heat.
  1. Add the garlic and ginger to sautée them for 30 seconds.  Add all the spices and toast for another 60 seconds.
  1. Stir in the rice flour and potato starch.  Cook, stirring continuously, for 2-3 minutes to take the edge off of the powdered ingredients.
  1. While still stirring, gradually pour in 250 ml cold water.
  1. Ladle out some of the hot liquid from the pot with the vegetables and meat and pour this into the roux pan while stirring.  This should turn into a smooth paste.
  1. Turn the off the heat from under the roux pan.

Oily without any bounce, much like gluten-free cookie dough.

To combine everything:

  1. Still over medium-low heat, stir the curry roux into the pot of vegetables and meat until well-blended.
  1. Fold in the apple, coconut milk, soy sauce, and mirin.  Let warm and thicken for 5 minutes.
  1. If the curry is too thick for your taste at this point, stir in a bit of water.
  1. Turn off the heat.  Add salt, to taste.
  1. Serve the curry with the rice of your choice.  For a more ‘traditional’ experience, go for a short-grain white rice.  In my home we usually have brown basmati rice which makes for a different kind of delicious.

4 thoughts on “Homemade Gluten-Free Japanese Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s