Japanese curry with Meatballs

My Ultimate Comfort Curry

Japanese curry has a place in my heart that no other curry can touch. While Indian and Thai curries are bold and fiery, Japanese curry is gentle, mellow, slightly sweet, and profoundly comforting. It is the curry equivalent of a warm blanket. I developed this meatball version as part of my World's Best Curries series, and it quickly became one of the most popular recipes on Sugar Spice Lab. There is something about juicy meatballs swimming in that velvety, golden curry sauce that makes people of all ages fall completely in love.

This is the recipe my family asks for on cold evenings when we need something cozy and nourishing.

Making the Curry Sauce

Saute a diced onion in half a tablespoon of butter until golden and caramelized. Add a diced carrot and potato, stir to coat, then pour in 700ml of water. While the vegetables simmer, blend half a grated apple with some of the sauteed onion and a spoonful of water until smooth. This apple puree is the secret to Japanese curry's signature sweetness and silky texture. Pour it into the pot and simmer for 10 to 15 minutes.

Add 2 to 3 blocks of Japanese curry roux (S&B Golden or Java Curry are my favorites). Stir until the blocks dissolve completely. Add a tablespoon of Worcestershire sauce, a tablespoon of grated dark chocolate, and black pepper. The chocolate adds an incredible depth without any chocolate flavor -- trust me on this one.

Crafting the Perfect Meatballs

Mix 250 grams of ground meat with half a finely chopped sauteed onion, one egg, two tablespoons of panko breadcrumbs soaked in a little milk, and a pinch of salt and pepper. Roll into small balls -- about 8 to 10 pieces. Fry them in a skillet until browned on all sides.

Bringing It Together

Drop the browned meatballs into the simmering curry sauce and cook gently for another 10 minutes. The meatballs act like little sponges, absorbing that gorgeous curry flavor while staying juicy and tender inside.

Serve Japanese Style

Scoop steamed Japanese rice onto one side of a plate and ladle the curry and meatballs alongside it. Top with a soft-boiled egg, pickled ginger, or fresh parsley for a true CoCo Ichibanya-style experience.

Tina's Tips

• Grate the apple, do not chop it. Grating creates a puree that dissolves into the curry seamlessly. Chopped apple leaves chunks that do not belong in a smooth sauce.
• Soak the panko in milk. This trick keeps the meatballs incredibly moist and tender. Dry panko absorbs moisture from the meat, but pre-soaked panko adds moisture.
• The chocolate is not optional. A tablespoon of grated dark chocolate adds an indescribable depth to the sauce. You will not taste chocolate, but you will taste the difference.
• This curry gets better overnight. Seriously. Make it the evening before and reheat it the next day. The flavors deepen and the sauce thickens into perfection.
• Use a mix of beef and pork for the meatballs. A 50/50 blend gives you the best flavor and the juiciest texture. All-beef meatballs can be a bit dry.