Japanese Curry Recipe

Curry is one of the most popular dishes in Japan. It is commonly served in three main forms: curry with rice, curry with udon, and curry bread. A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu-curry is a breaded deep-fried cutlet (usually pork or chicken) with curry sauce.

Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the colonial rule of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.

Japanese curry is derived from Indian curry, but definitely does not resemble what you’d find in an Indian restaurant. Whereas many Indian curries have a base that appears more as a brightly colored sauce, the Japanese curry base is thick and brown. Despite the variety of ingredients and spices that can create Japanese curry, the base is usually the same. This differs greatly from Indian or Thai curry where you can choose various curry bases. The base of Japanese curry is usually hearty and peppery. It almost looks more like a thick stew than what you might consider a curry. And while the base can be spicy, it is typically very mild. Served with white rice, Japanese curry usually contains beef or pork and some vegetables, such as carrot, onion or potato. The dish is served all across Japan in curry houses, and you can even find it from time to time in Japanese restaurants or small curry houses in the United States, though it is much less common. If you cannot find it at an establishment near you, it is not difficult to make yourself. You will just need to find the curry roux used to make the Japanese curry base at an Asian grocery.


Curry Cooking


Ingredients


Curry With Rice

Instructions

  1. Cook rice in a rice cooker.
  2. Cut beef to small pieces
  3. Cut onions, potatoes, carrots and mushrooms
  4. Pre-heat oil in pan, and cook meat until half-done
  5. Pre-heat oil in pot, add vegetables and cook well.
  6. Add meat to pot, then add water. Turn up the heat, let it boil, and then cover and simmer until ingredients become soft (approximately 15 minutes)
  7. Add meat to pot, then add water. Turn up the heat, let it boil, and then cover and simmer until ingredients become soft (approximately 15 minutes)
  8. Turn off heat, then add curry paste, and then mix.
  9. Let it simmer again for 10 minutes. Then serve it over cooked rice.

Gudetama