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    You are in: Home / Recipes / Japanese Curry (Wafuu) Recipe
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    Japanese Curry (Wafuu)

    Japanese Curry (Wafuu). Photo by threeovens

    1/4 Photos of Japanese Curry (Wafuu)

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Random Rachel's Note:

    This recipe comes from Saveur magazine, and it tastes just like the curry we had in Japan. It seems to be a forgiving recipe: I used a sprinkle of dry ginger instead of fresh, left out the bay leaf, used 1/2 cup of apple sauce instead of a grated apple, used chicken bullion instead of stock and used ketchup instead of crushed tomatoes. Serve with freshly steamed rice. It doesn't take a long time to make, and isn't complicated although it has a long list of ingredients. Edit - A few reviewers think that 1/2 cup of applesauce makes it too sweet, so please adjust to your tastes if you decide to substitute it for the apple :-)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside.
    2. 2
      Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
    3. 3
      Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes.
    4. 4
      Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on June 30, 2010

      45

      Very tasty recipe but way too spicy for myself and my son. My husband liked the spice, though. I liked how easy it was to put together. I will make it again either with milder curry powder or with less. Made for ZWT6 ZINGO for team SSaSSy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2010

      55

      We thoroughly enjoyed this dish! my changes were using an extra garlic clove, ketchup as suggested, only 1 TBLS of curry - still plenty spicy, and 2/3 of a Granny Smith apple (should have added it all). This went together easily and has a nice complex taste without being complex to make. I wasn't sure if I'd like the potato in it but found that it was good. I served this over jasmine rice. Thanks for sharing! Made for ZWT 6 ZINGO by one of the Unrulies Under the Influence.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2014

      55

      Delicious. The instructions for the substitutions are very helpful. I suggest not adding the apple because it doesn't really make a world of difference. I actually prefer mine without it. I added a few more tablespoons of curry powder just because I like the spice. Do not add more water into this recipe unless the curry is starting to stick to the bottom as you're cooking. The best way to make a thick sauce is to use the chicken stock as specified in the instructions, while cooking with the lid CLOSED. If needed, THEN add water to prevent from sticking<br/><br/>***IMPORTANT TIP: after making the roux (after adding curry powder/tomatoes) I suggest using a shifter to dissolve the mix into the chicken stock. I find that this is the easiest way to thoroughly dissolve the roux. So basically, put your roux on the shifter, and dip the shifter into the stock, and mix the roux while it's in the shifter.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)

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    Nutritional Facts for Japanese Curry (Wafuu)

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.5
     
    Calories from Fat 161
    38%
    Total Fat 17.9 g
    27%
    Saturated Fat 7.0 g
    35%
    Cholesterol 101.1 mg
    33%
    Sodium 734.0 mg
    30%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 4.2 g
    16%
    Sugars 10.6 g
    42%
    Protein 31.9 g
    63%

    The following items or measurements are not included:

    crushed tomatoes

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