Ambie's Corner

As soon as the weather turned cold when I lived in Japan, this dish showed up everywhere. Homes, cafeterias, tiny neighborhood spots. It was warm, comforting, and completely reliable. No matter how long the day had been, a bowl of Japanese curry always fixed it.

I made it again today and it hit exactly the same way.

Everything was done in my Ninja using the sauté function. No slow cooking, no waiting all day. During this renovation, this thing has truly come in clutch. One pot, minimal cleanup, real comfort food. That’s all I’m asking for right now.

If you’ve never had Japanese curry before, it’s not spicy like Indian curry. It’s mild, savory, slightly sweet, and deeply comforting. The kind of food you want when it’s cold outside and you just want to exhale.

Japanese Curry (All Sauté, One Pot)

Ingredients

1½ to 2 lbs protein (Chicken thighs are classic, but pork or beef works just as well) 2 tablespoons oil 1 large onion, sliced 2 carrots, sliced 3–4 Yukon gold potatoes, peeled and chopped 1 apple, grated or finely chopped (optional, but very traditional) 3½–4 cups chicken or vegetable broth 1 box Japanese curry roux (Golden Curry, Vermont Curry, or Java Curry) Salt and pepper, to taste

Optional toppings

Pickled red ginger (beni shoga) Steamed rice Soft-boiled egg

Instructions (Sauté Method)

Sauté the onions Set your Ninja to sauté. Add oil and cook the onions until soft and lightly golden. This step matters. Let them take their time. Brown the protein Add your chicken, pork, or beef. Season lightly with salt and pepper and brown on all sides. Add vegetables Stir in carrots, potatoes, and grated apple if using. Cook for a few minutes so everything gets coated and starts to soften. Add broth and simmer Pour in enough broth to just cover everything. Bring to a gentle simmer and cook uncovered for about 25–30 minutes, stirring occasionally, until the vegetables are tender. Add curry roux Break the curry roux into pieces and stir it in. Let it simmer another 10–15 minutes, stirring often, until the curry thickens and turns glossy. Taste and adjust Adjust salt if needed. The flavor should be rich and comforting, not sharp.

How to Serve

Serve hot over steamed rice and top with pickled red ginger if you have it. It adds the perfect contrast. Like most comfort foods, it’s even better the next day.