Japanese curry is one of the ultimate comfort foods of all time.
Japanese beloved comfort food. It usually includes rice, vegetables, and meat or seafood, making it both tasty and nutritious.
Curry powder arrived in Japan in 1868, brought by British ships, and quickly became popular. By 1872, people started creating different curry recipes that mixed the flavorful curry with rice, vegetables, and meat.
As Japanese curry grew in popularity, it changed a lot. It was first served in Western-style restaurants but soon became a common dish in homes. The introduction of curry roux—a convenient mix of spices and thickening agents—in the early 1900s made it easy for families to cook curry at home, leading to its widespread use.
Japanese curry is typically made with meat (like pork, chicken, or beef), vegetables (such as potatoes, carrots, and onions), and a rich sauce. The sauce is often sweetened with honey or apple, giving it a unique flavor. It’s usually served over rice, making it a filling and satisfying meal.
Simple Japanese Curry Recipe
Ingredients:
- Beef (or chicken)
- Onion
- Carrot
- Potato
- Lard (or oil)
- Flour
- Curry powder
- Soup (or broth)
- Salt
- Cooked rice
Instructions:
- Prepare the Ingredients: Cut the beef (or chicken), onion, carrot, and potato into small cubes.
- Prepare the Frying Pan: In a separate frying pan, heat lard (or oil) and sauté the flour until it turns a light brown color.
- Add Curry Powder: Stir in the curry powder with the sautéed flour, then gradually add soup (or broth) to create a thin, smooth consistency.
- Simmer the Ingredients: Add the cubed meat and vegetables to the curry sauce and simmer until everything is cooked through and tender.
- Plating: Serve the cooked rice on a plate, season the simmered ingredients with salt, and place them on top of the rice.
- Serving Suggestion: Japanese curry pairs wonderfully with pickled vegetables such as Fukujinzuke, a mix of finely chopped pickled daikon radish, eggplant, lotus root, and cucumber, as well as Rakkyo, which are pickled scallion roots.
