In the latest episode of Nintendo Minute, Game Freak’s Junichi Masuda and Shigeru Ohmori made some real life Spicy Sausage Curry from Pokemon Sword and Shield.
In the video we see all four of them making Spicy Sausage Curry together while talking about Pokemon Sword and Shield.
Video and recipe below:
Nintendo Minute is never a minute! This week we did something truly special. We got a chance to make Pokémon curry with developers Junichi Masuda and Shigeru Ohmori from GAME FREAK, Inc. In the Wild Area in Pokémon Sword and Pokémon Shield, there is a really cool curry making feature complete with a curry dex with over 100 curries. That’s a lot of curry! We thought we would try to recreate the Spicy Sausage Curry IRL while we chat with the developers about Pokémon Sword and Pokémon Shield. We had so much fun and it was really yummy. We hope you enjoyed this video and we’ll see you next week!
Roux: 50g (1.7 oz)
¼ cup plain flour (all-purpose flour)
2 tbsp curry powder (a Japanese brand preferably)
2 tsp garam masala
Japanese Curry Sauce:
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 small onion, finely diced
¼ cup soy sauce
1 tbsp honey
2 tsp apple cider vinegar
¾ cup apple juice
2 cups chicken stock or water
2 peeled potatoes, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces chili powder to taste sea salt to taste
STEP 1: To make the roux, heat the butter in a small saucepan over medium-high heat. When the butter is starting to foam, add the flour. Cook, stirring, for 2-3 minutes or until the mixture has darkened slightly. Stir through the curry powder and garam masala. Cook for a further 2 minutes. Then transfer the mixture to a bowl and set aside for later.
STEP 2: To make the curry sauce, heat the oil in a large wok or saucepan over medium heat. Add the garlic and onion. Season with a pinch of salt and cook, stirring every so often, for 2-3 minutes. Then stir in the roux. Then add the soy sauce, honey, vinegar, apple juice and chicken stock or water.
STEP 3: Add the potatoes and carrot. Bring the curry to a simmer. Then turn the heat to low and simmer with the lid off for 45 minutes or until the vegetables are tender and the curry sauce has thickened. Taste and season with salt and chili powder to taste. Remove from heat and serve with steamed rice.
-Kit & Krysta