Japanese Curry (Wafuu)

55 mins (prep 10, cooking 45)
18 ingredients
4 servings
This recipe comes from Saveur magazine, and it tastes just like the curry we had in Japan. It seems to be a forgiving recipe: I used a sprinkle of dry ginger instead of fresh, left out the bay leaf, used 1/2 cup of apple sauce instead of a grated apple, used chicken bullion instead of stock and used ketchup instead of crushed tomatoes. Serve with freshly steamed rice. It doesn't take a long time to make, and isn't complicated although it has a long list of ingredients. Edit - A few reviewers think that 1/2 cup of applesauce makes it too sweet, so please adjust to your tastes if you decide to substitute it for the apple :-)

Categories:  <-60-mins , main-dish , japanese , curries , time-to-make , asian ,
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Serving Size (220.96 g)
Servings 4
Amount per Serving
Calories 245.85 Calories from Fat 145.62
% Daily Value *
Total Fat 16.18g 99.54%
Saturated Fat 6.72g 134.38%
Trans Fat 0.38g %
Cholesterol 29.25mg 39.0%
Sodium 539.51mg 89.92%
Total Carbohydrate 19.94g 26.59%
Dietary Fiber 5.17 g 82.7%
Sugars 4.18 g %
Protein 7.59g 60.74%
Vitamin A 285.07IU% Vitamin C 0.65mg%
Calcium 52.83mg% Iron 2.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless skinless chicken, salt and pepper, fresh ginger, medium onion, medium onion, crushed tomatoes, medium carrot, fuji apple, small