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Germany, Europe · Berlin Currywurst

Currywurst Japanese Curry Rice

A German–Japanese crossover: homemade Japanese curry built on a butter roux, lifted with currywurst's ketchup tang and loaded with browned bratwurst.

ServingsServes 2
Total cooking time40 min
DifficultyMedium

Method

  1. Slice the sausages diagonally 1 cm thick, thinly slice the onion and cut the carrot and potatoes into 2 cm chunks. Cook the rice ahead.

  2. Heat the oil in a 20 cm pot on medium-high heat and brown the sausages for , until the cut sides are golden, then set them aside on a plate. The fat and brown bits left in the pot are the flavour base of the curry.

    Add in this stepNeutral oil 1 tbspPork bratwurst 2

    medium-high heat

  3. Add the onion to the same pot and cook on medium heat for , until deep brown and sweet. If the bottom threatens to burn, add a spoonful of water and scrape.

    Add in this stepOnion 150 g

    medium heat

  4. Add the carrot, potatoes and stock, bring to the boil on high heat, then turn down to medium-low heat, cover and simmer for , until a chopstick slides easily into the potatoes.

    Add in this stepCarrot 70 gPotatoes 150 gChicken stock 450 ml

    high heat→medium-low heat

  5. Meanwhile, melt the butter in a small 16 cm pan on low heat, add the flour and stir constantly for to make a roux the colour of milky tea. Take it off the heat and stir in the curry powder; the residual heat brings out its aroma.

    Add in this stepButter 20 gPlain flour 2 tbspCurry powder 3 tsp

    low heat

  6. Whisk a ladle of hot broth into the roux until smooth, then pour it into the pot and stir. Add the ketchup, honey, soy sauce, Worcestershire sauce and the browned sausages and cook on low heat for , scraping the bottom as you stir, until thick and glossy. Season with salt.

    Add in this stepTomato ketchup 2 tbspHoney 1 tspSoy sauce 1½ tspWorcestershire sauce 1 tspSalt to taste

    low heat

  7. Spoon rice onto plates and ladle the curry generously alongside. Arrange the sausage on top and serve with pickled ginger.

    Add in this stepFreshly cooked short-grain rice 400 gPickled ginger 10 g

Cook's tip

Once the roux is in, the curry catches easily, so keep the heat low and stir often. It tastes even better the next day, but curry with potatoes should be refrigerated and eaten within 2 days. For heat, add a pinch of cayenne.

Cooking it at camp

For one pot only, skip the separate roux: mash the butter, flour and curry powder into a paste at home, then stir it in off the heat after step 4. Cook the rice in a camping pot or warm pre-cooked pouch rice in hot water.