Japanese golden curries are not so spicy but very rich and delicious in flavour. It makes them the perfect curry mix for kids to get them used to the taste, and its complexity has something for the more mature palette.
Japanese curry is a popular dish in Japanese school canteens. A great treat but very addictive.
Ingredients
Servings
- 2 tsp unsalted butter
- 240 ml water
- 1 egg
- 1 Tbsp milk
- CURRY -----------------------------------
- 1 Tbsp oil
- 240 g venison mince
- 2 small onions, finely chopped
- 1 sweet potato
- 300 ml stock
- 2 carrots, diced small
- 2 potatoes, diced small
- 1 apple, grated
- 1 Tbsp honey
- 2 Tbsp Japanese curry roux
- 1 tsp balsamic vinegar
- RELISH -----------------------------------
- 1 onion, finely chopped
- 1 in piece of ginger, peeled and grated
- 175 ml raspberry or cider vinegar
- 140 g caster sugar
- 2 garlic cloves, sliced
- 0.5 tsp ground cinnamon
- 0.5 tsp ground coriander
- 0.5 tsp ground allspice
- 1 red chilli, dried, crumbled, seeds removed if preferred
- 4 pears, cored, cubed, peel left on
- DOUGH ----------------------------------
- 1 tsp dried yeast
- 60 ml water, luke warm
- 400 g flour
- 2 Tbsp sugar
- 1 tsp salt
Servings
- 2 tsp unsalted butter
- 240 ml water
- 1 egg
- 1 Tbsp milk
- CURRY -----------------------------------
- 1 Tbsp oil
- 240 g venison mince
- 2 small onions, finely chopped
- 1 sweet potato
- 300 ml stock
- 2 carrots, diced small
- 2 potatoes, diced small
- 1 apple, grated
- 1 Tbsp honey
- 2 Tbsp Japanese curry roux
- 1 tsp balsamic vinegar
- RELISH -----------------------------------
- 1 onion, finely chopped
- 1 in piece of ginger, peeled and grated
- 175 ml raspberry or cider vinegar
- 140 g caster sugar
- 2 garlic cloves, sliced
- 0.5 tsp ground cinnamon
- 0.5 tsp ground coriander
- 0.5 tsp ground allspice
- 1 red chilli, dried, crumbled, seeds removed if preferred
- 4 pears, cored, cubed, peel left on
- DOUGH ----------------------------------
- 1 tsp dried yeast
- 60 ml water, luke warm
- 400 g flour
- 2 Tbsp sugar
- 1 tsp salt
Dough
Mix the yeast in the warm water and let sit for 10 minutes.
Mix in the flour, sugar, salt, melted butter and water and form a dough. Knead the dough on a lightly floured surface for about 10 minutes.
Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes.
Knock the dough down and knead for 2 minutes. Place the dough back into the bowl and let it rise again.
Knock the dough down and knead for 2 minutes. Cut the dough into 8 pieces and set aside.
Curry
Heat the oil in a large pot. Add the venison and brown on all sides. Set the meat aside.
Add the onions and sauté until soft. Add the meat and deglaze it with venison stock and balsamic vinegar. Bring to a boil, reduce the heat and simmer, covered, until the venison is tender and falls apart, about 1 hour.
Add the carrots, potatoes, apple, honey and curry roux. Cover in stock. Stir until the curry roux is fully dissolved. Bring to a boil, lower heat and simmer until the vegetables are tender, about 20 minutes. Turn off the heat and let it cool down.
Pear relish
Combine all ingredients (except the pear) in a non-reactive saucepan. Add a large pinch of salt. Bring slowly to a simmer, constantly stirring to ensure the sugar dissolves.
Add the pear and continue to cook until the mixture has the consistency of thick jam.
Assemble
Mash the curry to form a paste.
Mix the egg and milk in a bowl.
Roll out one of the pieces of dough into a 15cm (6-inch) circle and place a spoonful of the curry in the center. Brush some of the egg wash around the edge of half of the dough and fold it over and pinch the dough closed.
Brush the finished donuts with the egg wash and then dip them into the panko breadcrumbs to cover.
Cover the crumbed donuts with plastic and let rise.
Heat the oil in a pan. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Place the cooked curry bread onto some paper towels to drain while it cools.
To serve
Serve with the pear relish, which can be served hot and make sure to share!
Here are some tips to help with this recipe
Where do I find the Japanese curry roux?
You should be able to find the mix in most Asian stores. It is a roux mix which means it has flour in it to thicken the sauce.
Pre-make the curry and dough!
These donuts may seem like a bit of work but if you make the curry beforehand (up to a day before) and then throw together the dough a few hours earlier than when you plan to cook, to fill and fry them is about 20 mins.
Where can I find pre-made relish?
Local supermarkets usually have several different pre-made relishes available to purchase.
