Japanese curry

nihongo|Curry|カレー|karē| is one of the most popular dishes in Japan. It is commonly served in three main forms: nihongo|curry rice|カレーライス|karē raisu, "karē udon" (thick noodles) and "karē-pan" (bread). It is usually thicker, sweeter and milder than its Indian equivalent.

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Sometimes grated apples or honey are added for additional sweetness. For the meat, beef, chicken, duck and sometimes pork are the most popular, in order of decreasing popularity. "Katsu-karē" is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1869 - 1913), at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late nineteen sixties.

Sauce mixes

One reason why Japanese curry is so popular in Japan is that it is very easy to make compared to many other Japanese dishes. It can be made from a ready-made curry sauce mix, or roux (カレールー), in under an hour. Mixes come in the form of a block and can be found in the West in local supermarkets which have a Japanese section, or in Japanese or Oriental food stores. The most common brand sold in the United States is Golden Curry, made by S&B Foods Inc. However there is a great variety of other brands of curry sauce available in Japan.

Aside from sauce mix blocks, Japanese curry is also sold in powder form, which can be turned into curry gravy by adding water.

Preparation

Japanese curry rice is made from rice, curry sauce, vegetables and meat. The process of making the curry starts with sautéeing chopped vegetables and meat in oil, margarine, or butter. Once the meat has been browned and the onions softened, water is added and brought to a boil. The ingredients are then simmered under low heat for about 20 minutes (as per instructions on roux boxes), or much longer if more tender meat is desired or if stewing meat is being used (however, cooking time can be quartered through the use of a pressure cooker). Finally, the curry mix is added, stirring frequently for about 5 minutes to dissolve. The curry is then ready to be served.

Serving

Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over some of the rice in the middle of the dish. Japanese short grain rice, which is sticky and round, is preferred, rather than the medium grain variety used in Indian and Chinese dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry.

The curry is usually served garnished with vegetables pickled in vinegar such as Fukujinzuke or Rakkyo.

Gallery

See also

*Curry
*Rice and curry