When we describe Japanese Curry to customers at farmers markets, we always say, “It’s a butter-based gravy-like curry. Think tater tots with cheese melted on top for poutine. Or biscuits and gravy.” Everyone oohs and ahhs, and some even come back the next week to tell us about what they made.
We asked our resident chef, Kelsey of Not Umami’s Cooking to codify all our talk into a recipe. She came up with simple to make, fast (10 minutes!), flavor-packed gravy using our Japanese Gold Curry Spice Blend and served it up with poutine, biscuits & gravy, and even grilled onigiri (Japanese rice balls). Can you say oishi? (That’s Japanese for delicious!)
We’ve provided the recipes for the gravy, poutine, and biscuits. For the onigiri, we recommend heading over to Just One Cookbook for the complete lowdown.
Weeknight Meal or Sunday Brunch
1 stick salted butter
⅓ C all-purpose flour (gluten-free also works)
2 C chicken (or vegetable) broth
2 TBSP Masi Masa Japanese Gold Curry Spice Blend
1 TBSP soy sauce
1 TBSP ketchup
½ tsp freshly ground black pepper
32 oz package of tater tots or French fries
8 oz shredded cheese or cheese curds
½ C chopped chives or scallions
2 C all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
¼ tsp onion powder (optional)
1 C buttermilk
½ C finely chopped green onions
3 TBSP vegetable oil
2 TBSP butter
Chopped chives or scallions
Toasted sesame seeds
The trick to making roux is to whisk constantly!
Heat 2 cups broth in a microwave safe dish (a Pyrex measuring cup works great) in the microwave until warm, about 30 seconds.
In a small sauce pot, melt 1 stick salted butter over medium-low heat.
When butter is melted, add ⅓ cup all-purpose flour and whisk until smooth to make a roux, cook for 3-4 minutes, whisking constantly, until slightly brown.
Slowly add warm broth to the roux, whisking as you pour in the broth. Allow gravy to thicken for 1-2 minutes, whisking until smooth.
Add 2 TBSP Masi Masa Japanese Gold Curry Spice Blend, 1 TBSP soy sauce, 1 TBSP ketchup, and ½ tsp black pepper. Whisk until fully incorporated and the gravy is silky.
Bake 32 oz package or tater tots or french fries per the directions on the package in a cast iron skillet, casserole dish or sheet pan (coat the pan with oil before baking for crispier fries or tots).
Remove tater tots/fries from oven, pour 2 C Japanese Curry Gravy over the top
Top with 8 oz shredded cheese or cheese curds, return to oven and bake until cheese is melted.
Remove from oven and sprinkle with 1/2 cup chopped chives or scallions. Serve immediately!
Pre-heat oven to 400°F.
In a large mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp baking soda and 1/4 tsp onion powder (if using).
Stir in 1 cup buttermilk, 1/2 cup finely chopped green onions and 3 TBSP vegetable oil into dry ingredients just until moistened.
Heat 2 TBSP butter in a microwave safe dish or measuring cup for ~30 seconds until liquid, set aside.
Drop batter by heaping teaspoonfuls 2 in. apart onto baking sheets lined with parchment paper or lightly coated with cooking spray. Brush tops with melted butter.
Bake at 400°F for 14-18 minutes until golden brown.
Place two biscuits on a plate, pour Japanese Curry Gravy over the top, sprinkle with chopped chives or scallions and/or toasted sesame seeds and serve warm!