I Wanna Lots of Ingredients
I love spicy curry, it’s delicious. No need for Japanese curry roux, so it’s easier for people in abroad. I also like that it is easy to make once you have collected the spices.
However, I prefer curry with a lot of ingredients. Spicy curry has a lot of the main ingredients, but the other vegetables are less. As I like to complete my meal in one dish, I need a lot of vegetables in curry. So, I made a spicy curry with lots of onions and mushrooms, and of course, lots of pork for the main ingredient.
I Wanna Lots of Spices
If you look at spicy curry recipes, you’ll see that they call for 1/2 teaspoon or 1/3 teaspoon of spices, which is a bit difficult for me. There are so many spices that I’m not even familiar with, and I’m so sketchy, so I’m confused which is 1/2 and what is 1/3. And then I get overconfident and put in too much spice, thinking it will be better. Then, they start to make a powdery, medicinal spice curry. I don’t say “1/2” or “1/3” anymore, I just use 1 teaspoon of everything. It turned out quite tasty, matching the umami taste of the onion and mushrooms.
Isn’t Spicy Curry Delicious?
But I can guess it and the reason why I think “spiced curry is not tasty” can be found by looking at the ingredients of Japanese commercial roux.
Let’s take a look at the ingredients of Torokeru Curry Medium Spicy released by SB.
Wheat flour (manufactured in Japan), palm oil/rape seed oil mixture, sugar, salt, starch, curry powder …https://www.sbfoods.co.jp/products/detail/16217.html
Yes, there is more sugar and salt than curry powder.
Not Enough Salt
In this recipe, I add 1 tablespoon of salt. You may be hesitant to add a tablespoon of salt. However, there are no other ingredients in this curry that contain salt. Even if you add 1 tablespoon of salt, it is less than 1 teaspoon per person. If you are not bold enough to add salt, the powdery taste of the spices will come out. If you are concerned, add 1 teaspoon at a time and see how the taste changes. You will see that if there is not enough salt, it will not taste good.
Of course, if you add too much salt, it will become salty. Even a teaspoon of salt can change the taste quite a bit, so if you put in a tablespoon but want it to be a little saltier, add a little more. And before you adjust, add other seasonings as well.
Not Enough Sweetness
Commercial curry roux may contain more sugar than salt. This means that you need to add plenty of sugar as well to get the right balance of flavor. In fact, if you add sweetness, the saltiness and the aroma of the spices will be much more pronounced. Don’t hesitate to add this as well.
Not Enough Umami
Spicy Pork Curry with Onion and Mushrooms
- pork 400 g
- garlic 10 g
- ginger 10 g
- pepper 1 tsp
- onion 300 g
- mushrooms (your choice) 200 g
- canned tomato 500 g
- water 250 g
- olive oil 1 Tbsp
- turmeric 2 tsp
- allspice 1 tsp
- garam masala 1 tsp
- cardamom 1 tsp
- cumin 1 tsp
- coriander 1 tsp
- red pepper 1 tsp
- Electronic scales
- Measuring spoon
- Kitchen knife
- Cutting board
- Silicon spatula for frying
- I recommend using frozen mushrooms for half of the mushrooms.Convenient Frozen Mushrooms for Easy Umami BoostIf mushrooms are frozen, guanylic acid, the umami component, increases. Dried shiitake mushrooms are delicious because of this guanylic acid.
- Cut pork into thin slices and rub with grated garlic, ginger and pepper.
- Cut onion into thin slices.
- Mix all the spices together.
- Pour the olive oil into a pot, add the pork, and cook over medium heat.
- When the pork is cooked, add the onions, mushrooms, and spices.
- When the onions are transparent, add the canned tomatoes and water, and simmer for about 10 minutes.
- Add the seasoning and adjust to taste.
- For a recipe for wheat-free curry made with curry powder, click here.Thick Japanese Curry with Curry Powder, without RouxThe key for thick Japanese curry without curry roux or flour is to cook potato till falling apart. Less fat and more healthy Japanese curry.