Wafu Curry 中村さんちの 和風ポークカレー

Japanese television is filled with cooking programs. Even daily variety programs often include a cooking segment. Asaichi on NHK (Japan's public broadcasting channel) is a program that I watch almost daily while having breakfast. Recently, a quick and easy wafu (Japanese-style) version of curry was shown so I replicated it at home. What makes it Japanese is its use of tsuyu, the flavors of the sweet soy broth are prevalent in the curry.

It makes a roux with flour and katakuriko (potato starch). It's quick and easy. Also, it uses no oil, so it appears to be a healthy version of curry. The original recipe has just pork and onions in the curry









Nakamura-san's Wafu Curry
Serves four

200 grams thinly sliced pork belly
1 onion, julienned

500 ml water
500 ml men tsuyu (concentrated broth for noodles)
70 grams of Nakamura curry roux (recipe below)

optional garnish:
negi (leeks), julienned
raw egg


Nakamura curry roux
240 grams flour
50 grams curry powder (I like S&B)
50 grams katakuriko (potato starch)

In a pan roast the flour over medium high heat until it turns a light brown. Add the curry powder and katakuriko and roast over low heat and mix until combined. Remove from heat and allow to cool. This curry roux can be kept in a jar in the refrigerator for up to two months.

In a large saute pan combine the water and tsuyu. (When we first made this recipe we found the tsuyu to be a bit strong so maybe start with 300 ml of tsuyu to 500 ml of water and adjust later. It will be easier to add tsuyu later than it will be to water down the recipe.) Add the onions and pork and allow to simmer.

In a bowl combine 70 grams of the Nakamura curry roux with some of the liquid from the pan and make a slurry.

Bring the pot to a boil and add the slurry. When the sauce becomes thick turn off the heat. (Do taste it to see if you want to add more tsuyu or adjust with water.)

Serve with hot rice. Garnish with negi and a raw egg.