Best Authentic & Flavorful Japanese Chicken Curry Recipe | Chef Joshua Weissman

Ingredients

• 1 cup plus 2 Tbsp (242g) unsalted butter
• 1 cup (120g) all-purpose flour
• ½ cup (58g) Japanese curry powder, S&B Curry Powder ideally
• ½ tsp (0.5g) cayenne powder
• ½ tsp (0.5g) cardamom powder
• 1 tsp (2g) fennel powder
• 1 tsp (2.5g) turmeric powder
• 2.5 Tbsp (37g) vegetable oil
• 1 large yellow onion, sliced into ⅓” (8mm) slices
• Kosher salt, to taste
• 5 cloves garlic, minced
• 1” (2.5cm) knob ginger, grated
• 1 small Fuji apple, peeled and coarsely grated
• 1.5 lb boneless, skinless chicken thighs, cut into 1” (2.5cm) cubes
• 1.5 Tbsp (22g) honey
• 1 Tbsp (15g) ketchup
• 2 Tbsp (33g) soy sauce
• 5 cups (1.5L) chicken stock
• 2 large carrots, peeled and cut rangiri style (on a bias, quarter turn, cut on bias again)
• 3 Yukon gold potatoes, peeled and quartered
• Splash shiro dashi
• 8 oz (226g) curry roux
• 8 cups (1560g) cooked short grain rice, to serve
• Japanese pickled vegetables (fukujinzuke), optional
• 1 lb (453g) pork secreto
• Kosher salt and freshly ground black pepper, to taste
• 1 cup (60g) all-purpose flour
• 1 large egg
• 1 Tbsp (15g) water
• 1 cup (60g) panko bread crumbs
• 3.5 quarts (3.3L) vegetable oil
• 3 large eggs
• Splash distilled white vinegar
• 2 cups (473g) curry sauce, liquid only (don’t include any of the vegetables)
• ¾ cup (170g) unsalted butter, room temperature
• 1.75” (4.5cm) thick slice of ciabatta bread or similar crusty bread
• 2 Tbsp (30g) unsalted butter
• Spicy chile crisp, to taste
• Shichimi togarashi, to garnish
• Green onion, thinly sliced