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Traditional Japanese Curry

October 04, 2021 0 Comments

The Japanese Curry I (Cindy AKA Masi) grew up eating came in a brick that contained a bunch of ingredients that aren’t really good for you. (Full list: Wheat Flour, Edible Oils (Palm Oil, Canola Oil), Salt, Sugar, Curry Powder, Spices, Caramel, Monosodium Glutamate, Malic Acid, Disodium Guanylate, Disodium Inosinate.) Tasty, but definitely what you’d call healthy.

That’s why when we knew creating our own Japanese Curry Spice Blend would be high on our list once we were confident in our spice blending capabilities. 

Before you start cooking, we want to give you a heads up that Japanese Curry traditionally has no heat and is very gravy-like because it’s made with a roux (flour and butter mixture used to thicken sauces). This is what makes Japanese Curry perfect for anything you’d traditionally put gravy on. (More recipes to come in the coming weeks!)

Our Japanese Gold Curry spice blend is vegan, gluten-, soy-, and dairy-free. Our recipe can be made with butter (traditional) or with coconut oil (for our vegan friends). Since making a roux isn’t the easiest, we decided to thicken our curry with a slurry, which much easier. We also used cornstarch for our gluten-free friends and family.

We hope you love our Japanese Curry as much as we do!

Serves 4-6

shopping list & prep

With Meat

  • 1.5-2 lbs boneless skinless chicken thighs or beef, cut into bite-sized pieces
  • 2 medium carrots + 1 medium onion + 4 small potatoes, peeled & cut into bite-sized pieces (about 8 cups combined)

Vegetarian

  • 4 large carrots + 1 large onion + 1 lb waxy potatoes, peeled & cut into bite-sized pieces

Both

  • 2 cloves garlic, minced
  • 1-2" piece of ginger, peeled & minced
  • 4 TBSP butter or coconut oil
  • 3 C chicken or vegetable broth or stock
  • 1 C unsweetened apple sauce
  • 2 TBSP soy sauce (optional)
  • 2 TBSP ketchup or tomato paste (optional) 
  • 3 TBSP flour —OR— 2 TBSP cornstarch
  • 3-4 cups cooked Japanese rice

    cooking directions

    With Meat
    1. In large pot, melt 2 TBSP butter or coconut oil over medium-high heat. Brown meat in batches to avoid overcrowding. Set aside on a plate or bowl.
    2. In same pot, melt 4 TBSP butter or coconut oil over medium-low heat. Add garlic and ginger, sauté about 5 minutes.
    3. Add pack of Masi Masa Spice Blend and ketchup or tomato paste (if using) and stir until fragrant, about 1 minute.
    4. Add browned meat, broth, apple sauce, soy sauce, carrots, onions, potatoes. Bring to a boil, reduce heat to low. 
    5. Make slurry*, then mix in a ladle or two of sauce into it to make a smooth paste before stirring back into pot.
    6. Simmer over low, stirring occasionally, until carrots and potatoes are tender, 20-30 minutes. Salt to taste.
    7. Serve over rice.

    Vegetarian

    1. In a large pot, melt 4 TBSP butter or coconut oil over medium-low heat. Add garlic and ginger, cook, stirring about 2 minutes. 
    2. Add pack of Masi Masa Spice Blend and ketchup and stir until fragrant, about 1 minute.
    3. Stir in broth, apple sauce, soy sauce, carrots, onions, and potatoes. Bring to a boil, then reduce heat to low. 
    4. Make slurry**, then mix 1-2 scoops of sauce into it to make a smooth paste before stirring back into pot. 
    5. Simmer over low, stirring occasionally until vegetables are tender, 20-30 minutes. Salt to taste.
    6. Serve over rice.

    *Slurry: In a medium bowl, whisk together flour (or cornstarch) and equal amount of water.





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