{"id":1446,"date":"2024-05-27T13:44:01","date_gmt":"2024-05-27T13:44:01","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/japanese-curry-with-winter-squash-and-mushrooms\/"},"modified":"2024-07-30T06:30:04","modified_gmt":"2024-07-30T06:30:04","slug":"japanese-curry-with-winter-squash-and-mushrooms","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/japanese-curry-with-winter-squash-and-mushrooms\/","title":{"rendered":"Japanese Curry With Winter Squash and Mushrooms"},"content":{"rendered":"

First popularized in the Japanese navy, kare raisu or Japanese curry rice, is a cultural icon and a weeknight comfort food staple enjoyed by countless families across Japan and abroad. Most home cooks rely on concentrated bricks of store-bought S&B Golden Curry sauce mix or Vermont Curry to make the signature thick and rich sauce. As a child, former senior food editor Christina Chaey thought those spiced blocks were magic. As an adult, she realized she could make her own easily\u2014sans preservatives and fillers\u2014and probably save a few bucks along the way.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

4<\/p>\n

Tbsp. unsalted butter<\/div>\n

\u00bc<\/p>\n

cup all-purpose flour<\/div>\n

\u00bc<\/p>\n

cup S&B curry powder<\/div>\n

2<\/p>\n

tsp. garam masala<\/div>\n

3<\/p>\n

Tbsp. vegetable oil, divided<\/div>\n

8<\/p>\n

oz. mixed mushrooms (such as maitake, royal trumpet, shiitake, and\/or crimini), torn or sliced into 2″ pieces<\/div>\n
Kosher salt, freshly ground pepper<\/div>\n

1<\/p>\n

large onion, chopped<\/div>\n

1<\/p>\n

medium carrot, peeled, sliced on a diagonal \u00bd” thick<\/div>\n

2<\/p>\n

celery stalks, sliced on a diagonal \u00bd” thick<\/div>\n

3<\/p>\n

garlic cloves, finely chopped<\/div>\n

1<\/p>\n

1″ piece ginger, peeled, finely chopped<\/div>\n

6<\/p>\n

cups low-sodium vegetable broth<\/div>\n

12<\/p>\n

oz. kabocha squash, scrubbed, or other winter squash, peeled, seeds removed, cut into 1″ pieces (about 2\u00bd cups)<\/div>\n

1<\/p>\n

Tbsp. plus 1 tsp. honey<\/div>\n
Thinly sliced scallions and cooked short-grain rice (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5\u20138 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.<\/p>\n

    Step 2<\/h4>\n

    Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.<\/p>\n

    Step 3<\/h4>\n

    Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6\u20138 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20\u201325 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5\u201310 minutes. Taste curry and season with more salt if needed.<\/p>\n

    Step 4<\/h4>\n

    Divide curry among shallow bowls; top with scallions. Serve with rice.<\/p>\n

    Do ahead:<\/strong> Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    First popularized in the Japanese navy, kare raisu or Japanese curry rice, is a cultural icon and a weeknight comfort food staple enjoyed by countless families across Japan and abroad. Most home cooks rely on concentrated bricks of store-bought S&B Golden Curry sauce mix or Vermont Curry to make the signature thick and rich sauce. […]<\/p>\n","protected":false},"author":2,"featured_media":1447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1446"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1446\/revisions"}],"predecessor-version":[{"id":5106,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1446\/revisions\/5106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1447"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}