Isobe Japanese Chicken Curry Stew

Here we go folks… Another super secret family recipe! I’ve been tweaking this baby for years in the kitchen and have landed on this approach to Japanese curry, a dish with a pretty cool history that’s considered to be Japan’s national dish. Think savory meets sweet in a unique umami bomb of comfort food goodness that is perfect for the cold winter months! 

This recipe incorporates a pre-made curry roux. You can also make you own, but I highly recommend S&B brand products.

INGREDIENTS:
FOR THE STOCK
One 3-5 lbs chicken
2 ribs of celery chopped
½ cup of celery leaves
2 medium carrots chopped
1 large onion, quartered
4 cloves garlic
1 tsp whole peppercorns
2 bay leaves
1 qt. chicken stock
1 qt. water

FOR THE CURRY
3 large carrots, chopped into bite size pieces
2 ribs celery, medium dice
1 large yellow onion, chopped
1 bay leaf
1 8.4 oz. package of S&B brand curry blocks Medium Hot
½ 8.4 oz package of S&B brand curry blocks Mild - omit for a thinner stew
1 large Fuji apple, peeled
2-4 sprigs of fresh thyme
1 tbsp. dried thyme
1 tbsp. dried oregano
1 ½ TBSP. S&B golden curry powder
1 tsp turmeric
1 tsp celery seeds
1 tsp salt
1 tsp pepper
1 TBSP Worcestershire sauce
1-2 TBSP soy sauce
1-2 TBSP mirin
2 TBSP sake
2-3 russet or sweet potatoes 1 in. chop

I posted a video on Youtube years ago but have since landed on the recipe below. Get at it!

FOR THE STOCK
Let’s begin by making a rich chicken stock. Clean and remove any excess fat from the chicken. Place in a large stock pot along with the gizzards, neck, and heart. Add in the celery and leaves, carrot, onion, garlic, peppercorns, 1 bay leaf, chicken stock, and water. Bring to a simmer over high heat, reduce heat to low, cover, and simmer for 45 minutes while skimming off any foam and scum that rises to the top.

Remove the chicken and let cool. Once cooled, take all of the meat from the bones and roughly chop into ½ pieces. Strain the stock and skim/remove the fat. Transfer the stock back into the stock pot.

FOR THE CURRY
Bring the stock back to the boil and add in the carrots, celery, onion, and bay leaf. Chop the curry roux blocks into small pieces so that it dissolves easily. Using a strainer, dissolve the curry into the stock. Peel and grate in the Fuji apple and add the thyme, oregano, curry powder, turmeric, celery seeds, salt, pepper, Worcestershire sauce, soy sauce, mirin, and sake. Bring to a simmer, reduce heat to low, and skim off any foam that rises to the top. Let them flavors develop for about 30 minutes ensuring that you scrap the bottom of the pot every 5 minutes. Lastly, add in the potatoes and cook until just tender. Serve over sticky Japanese rice!

Tweak the taste with mirin for sweetness and soy sauce for saltiness to increase the savory umami flavor.