Japanse Curry (カレー)
The Japanese curry holds a special place in my heart as a staple dish in Japan. As a kid, I’d always ask my mom to make curry. The smell and the warm, cozy feeling it gave me are some of my favorite memories from growing up. Japanese curry wasn’t just food; it was like a big hug that brought my family together around the dinner table, making us laugh and share stories.
What makes the Japanese Curry Special?
1. Flavour
Japanese curry is milder and sweeter compared to other types of curry, such as Indian or Thai curry. It often has a subtle sweetness from the use of caramelized onions, sometimes grated apples and honey. We did not use the secret ingredients (Grated apples, Honey, etc) in our recipes. But you can add and make it your own special Japanese curry!
2. Curry Roux
A unique aspect of Japanese curry is the use of pre-made curry roux blocks, which combine spices, flour, and fat into a convenient, ready-to-use form. These blocks simplify the preparation process and ensure a consistent flavor. I always used Curry Roux when I cooked curry at home.
2.1 Where to buy Curry Roux in Canada (outside of Japan?)
The most important ingredient of the Japanese Curry is the Curry Roux. It seems to be difficult to get the Japanese Curry Roux unless you live in Japan. Don’t worry here are some advice for you.
Check out the asian grocery stores around you.
The most of Japanese grocery stores usually have them in stock.
2.2 Popular Japanese Curry Roux Brands
- **Vermont Curry ( House Foods Group Inc)**
- Java Curry (House Food Group Inc)
- Kokumaro Curry (House Food Group Inc)
- Golden Curry (S&B)
- Torokeru Curry (S&B)
- Premium Time Gluten Free Curry Roux (Hachi) *Gluten Free
- Rice Flour Curry Roux (Cosmo) *Gluten Free
There are so many curry roux brands, please let us know your favourite in the comment.
3. Ingredients
Common ingredients include potatoes, carrots, onions, and meat (usually beef, chicken, or pork). The vegetables and meat are cooked until tender, absorbing the flavours of the curry sauce.
4. Serving Style
Japanese curry is often served with rice (kare raisu), and it is a staple comfort food in Japan. It can also be served over noodles (kare udon) or with breaded, fried cutlets (katsu kare).
5. Versatility
Japanese curry is highly versatile and can be adapted to various ingredients and spice levels. It is enjoyed in homes, school cafeterias, and specialty curry restaurants across Japan.
Where to try Japanese Curry in Japan?
Although the homemade Japanese Curry is delicious, you still might want to try Japanese Curry in a restaurant in Japan. Here is the list of the well known Japanese Curry Chain stores.
Let’s Enjoy Japanese Curry (Kare)
Whether you’re a longtime fan of Japanese curry or a curious newcomer, there’s no denying the appeal of this beloved dish. So why not treat yourself to a steaming bowl of kare and discover the deliciousness of Japanese comfort food for yourself? With its unique flavor, versatility, and rich history, Japanese curry is sure to delight your taste buds and leave you craving more.
Japanese Curry
Ingredients
- 1 lb (450g) beef
- 1 medium onions
- 1 medium carrot
- 2 russet potatoes
- 2 cloves of garlic
- 2 tbsp vegetable/neutral oil
- 1 package of japanese curry roux(4 cubes)
For Serving
- cooked rice
- pickled japanese ginger (optional)
Instructions
Prepare Ingredients
- Chop the beef, onions, carrot and potatoes into bite sized pieces.
- Mince the garlic.
Combine Ingredients
- In a large pot or dutch oven, heat the oil over medium.
- Add beef pieces and cook until lightly browned on all side. Remove the beef and set aside.
- In the same pot, saute the onions until they become slightly brown.
- Add the garlic and ginger , cook for another minute.
- Add the carrots and potatoes to the pot and stir.
- Pour in as much water needed to cover everything in the pot
- Return the beef into the pot and bring to boil.
Cook Curry
- Reduce heat once boiled and cover with lid. Let it simmer for about 20 minutes or until vegetables are tender.
- Break the curry roux into pieces and add one by one into the pot. Stir until the roux is dissolved.
- Let it simmer for another 10 minutes, or until the curry thicken to your desired consistency.
Serve
- Serve the curry over a bed of cooked rice
