Hello hi everyone! Wesley here. This is a recipe for a Japanese curry that I've been tweaking for several years now, and was actually one of the very first recipes that I published on this channel. In that original recipe, a number folks pointed out some issues with consistency and flavor, and I've been itching for redemption ever since.
I also thought I'd use this as an opportunity to add to our Bay Area Restaurant Hack series, and pay homage to a local legend around town, which is the Bazaar Cafe in San Francisco. In addition to their legendary curry, this place is also particularly special to me for its reputation as a launching ground for many local musicians and songwriters (myself included). Hope you try it!
Serves 4-6
INGREDIENTS
4 cloves garlic
1 tbsp ginger (about 1 inch)
1/2 medium white onion
3 medium chicken thighs
3 medium russet potatoes
2 large carrots
1/2 cup stock
2 cups water
3 tbsp curry powder
1 tsp turmeric
peanut oil
1/4 tsp corn starch
corn starch slurry
kosher salt
INGREDIENTS (sauce)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp oyster sauce
2 tbsp mirin
1/4 cup dry sake
2 tbsp miso paste
kosher salt
PREP
CRUSH AND MINCE the garlic, set aside
FINELY MINCE the ginger, set aside
LARGE DICE the onion, set aside
SLICE the chicken into 1 inch pieces, then add 1/4 tsp corn starch and toss to combine, and set aside
PEEL AND DICE the carrots, set aside
PEEL AND DICE the potatoes, then rinse thoroughly, and set aside in cold water until ready to use
COMBINE all sauce ingredients, season with kosher salt to taste, set aside
ON THE STOVE
PREHEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao
BLOOM garlic and ginger until fragrant for about 15 seconds
ADD the chicken to the wok and toss for 1-2 minutes until 80% cooked
MOVE the contents of the wok to one side, and add curry powder and turmeric to the wok, making sure they make contact with the hot cooking oil, then combine with the chicken once fragrant
ADD all remaining ingredients except the onions and corn starch slurry, and simmer for 30 minutes or up to 2 hours
ADD onions and corn starch slurry, and season with kosher salt to taste
SERVE over rice