Japanese Curry Brick
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(2-inch) cinnamon stick, pounded into small pieces
- 1dried bay leaf
- 1tablespoon brown mustard seeds
- 1tablespoon coriander seeds
- 1tablespoon fennel seeds
- 1tablespoon cumin seeds
- 1teaspoon fenugreek seeds
- ½teaspoon whole cloves
- 2cardamom pods
- 1dried shiitake mushroom, broken into pieces
- 1(1-inch strip) dried kombu, cut into bite-size pieces
- 1½teaspoons whole black peppercorns
- 1orange, zested
- 1tablespoon ground turmeric
- 1tablespoon ground ginger
- 1tablespoon sea salt
- 1teaspoon sweet paprika
- 1teaspoon cayenne pepper, or more to taste
- 1½cups/340 grams unsalted butter (3 sticks)
- 2¼cups all-purpose flour
For the Spice Mix
For the Roux
Nutritional analysis per serving (3 servings)
1239 calories; 95 grams fat; 58 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 89 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 14 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder.
- Step 2
Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper.
- Step 3
To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined.
- Step 4
Divide the mixture among three mini aluminum loaf pans, adding about ¾ cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.
- To make a Japanese curry, heat 4 tablespoons of light sesame oil in a large pot over medium-high heat. Add 1 chopped white onion, 1 chopped carrot, 1 peeled and quartered potato, 2 minced garlic cloves and about 1½ pounds boneless chicken thighs cut into bite-size pieces. Sauté, stirring occasionally, until the chicken is no longer pink, about 10 minutes. Add 4 cups chicken stock, and simmer for about 15 minutes, then add 3 small curry brick cubes, and simmer gently until the curry has thickened, about 10 minutes. Season to taste with miso, soy sauce, sake and minced fresh ginger, and serve over hot rice.
Private Notes
Comments
I stumbled up S&B's "Golden Curry" blocks several years ago and didn't bother to think about it's makeup. S&B sells it with "heat" ranging from Medium to Extra Hot. It's a great product and can, just as I'm sure these curry blocks will, be used with chicken, pork, beef, lamb or shrimp. But I usually clear out the vegetable drawer when I'm making what we call "Curry Slop" -- adding in chopped celery, peppers, or bok choy; as well as diced water chestnuts or bamboo shoots -- to serve over rice.
Could you give the weight for the flour? The butter is relatively straightforward, with weights or without, but flour weights per cup have such a wide range, depending on the cookbook/recipe ....do you use 125gm cups? Something else?
For it to be called Japanese Curry it needs a sweetener which is typically provided by fruit, more often than not apples and or pears. Take a look at Sam Swifton's Katsu Curry recipe.
I made this and loved it. Then I read the ingredients in the golden curry: MSG, disodium guanylate and disosdium inordinate. Hmm maybe I will try to make the currry mix myself.
Trigger, curry powder, pepper, chili pepper, garlic, celery seed, mustard
I distributed the curry paste into a silicone ice cube mold. Each cube was about 1 oz of curry. After freezing the cubes, I turned them out into a container and store them in the freezer. I use approx 1 cube per 8 oz liquid. Delicious!