Japanese Curry Rice

Preparation info

  • Difficulty

    Medium

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

I’ll admit the prep for this meal is a bit involved for a weekday morning, but if you make the curry roux and keep the remainder in the freezer, the next time you make this will be a breeze.

Ingredients

  • 1 tablespoon vegetable oil
  • pounds (680 g) pork shoulder or country-style ribs, cut into 1- to 2-inch (2.5- to 5-cm) pieces
  • Salt and freshly ground black pepper
  • 1 onion, sliced
  • 4 small carrots, cut into 1- to 1½-inch (2.5- to 5-cm) lengths
  • 3 Yukon Gold potatoes (about 14 ounces/400 g total), cut into 1- to 2-inch (2.5- to 5-cm) pieces

For the curry roux

  • 4 tablespoons (½ stick/55 g) unsalted butter
  • 6 tablespoons (35 g) all-purpose flour
  • 2 tablespoons Madras (hot) curry powder
  • 1 teaspoon garam masala
  • cups (295 g) medium-grain rice, such as Calrose rice

Method

Morning

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the pork and season it with salt and pepper. Cook, turning with a thin metal spatula, until the pieces are nicely browned on one or two sides, about 5 minutes, then transfer to the slow cooker.

Add the onion to the skillet and cook, stirring frequently, until tender and browned at the edges, about 5 minutes, then scrape into the cooker. Pour 1 cup (240 ml) water into the hot skillet, scraping up any browned bits, and pour the liquid into the cooker. Add the carrots and potatoes.

In a skillet or sauté pan, melt the butter over medium heat. Stir in the flour, curry powder, and garam masala and cook, stirring constantly with a heatproof spatula, for 2 minutes. Scrape into a bowl. Pour 1 cup (240 ml) water into the hot skillet, scraping up any browned bits, and pour the liquid into the cooker. Cover and cook on low for 8 hours. Cover the curry roux and set aside or refrigerate.

Evening

Rinse the rice in a sieve under running water. Dump it into a 2-quart (2-L) saucepan and add 2 cups (480 ml) water and a pinch of salt. Bring to a boil, cover, and cook on the lowest heat until tender and all the water has been absorbed, about 15 minutes.

Holding the cooker lid askew, drain as much of the liquid as possible from the cooker into a saucepan. Bring to a boil over high heat. Whisk in half of the curry roux and simmer until just thickened. Return the sauce to the cooker and serve with the rice. Tightly wrap the remaining curry roux in plastic and freeze for up to 6 months.