Collection: Japanese curry

Japanese curry, known as "kare" (カレー), is a unique and popular version of curry that is distinguished by several characteristics:

• Mildness and flavor: Japanese curry is generally milder and less spicy than Indian or Thai curries. It has a sweet flavor due to the addition of apples, honey or sugar.
  
• Roux: The basis of Japanese curry is a roux, a mixture of flour and fat, to which spices are added to obtain a thick, creamy consistency.
  
• Spices: The spices used are less pungent and often include turmeric, coriander, cumin, fenugreek and cloves, with regional and family variations.
  
• Main ingredients: he main ingredients are vegetables (potatoes, carrots, onions) and meat (beef, chicken or pork). Ingredients are cut into relatively large pieces.
  
• Preparation: Vegetables and meat are often sautéed, then simmered in water or broth with roux until tender and the sauce thickens.
  
• Served with rice: Japanese curry is almost always served with white rice, called "kare raisu" (カレーライス). The rice absorbs the thick sauce, offering a combination of textures and flavors.
  
• Popular variations: Kare pan: Bread stuffed with Japanese curry and fried. Katsu kare: Japanese curry served with tonkatsu (breaded and fried pork).
  
• Various presentations: Japanese curry can be presented with toppings such as hard-boiled eggs, pickled vegetables (fukujinzuke) or gherkins.
  
• Modern adaptations: There are also vegetarian and vegan versions, curry udon (udon noodles in curry soup), and seafood variations.

Japanese curry is a comforting, family-style dish that can be prepared in just a few minutes, and is at the heart of Japanese cuisine in restaurants and at home!

Japanese curry has become a must-try dish thanks to its unique taste and simple preparation. Introduced to Japan in the 19th century by the British, it was quickly adapted to Japanese cuisine by replacing strong spices with milder flavors. Today, Japanese curry comes in many variations, including recipes with vegetables, meat (such as chicken, pork or beef), and sometimes even apples or ginger to add sweetness and complexity.

This dish, rich in flavor and curry powder, is often served with rice, a perfect accompaniment that softens the spicy flavors. Easy to prepare, it is also very popular in France, where more and more people are adopting it. Curry roux, often purchased in paste or broth form, makes preparation easy, and cooking time is relatively short, often between 30 and 40 minutes. Japanese curry is therefore a versatile dish that can be adapted to a wide range of tastes, offering a multitude of variations to satisfy all palates, whether spicy or not.

• Japanese rice As mentioned above, Koshihikari rice, a short-grain Japanese rice, is most commonly served with curry. Its slightly sticky texture allows it to absorb the sauce perfectly.
• Japanese omelette (Tamagoyaki) A mild, slightly sweet omelette, often served sliced, can add a sweet note to balance the spicy flavours of the curry. It's a classic accompaniment, particularly popular in Japanese restaurants.
• Pickled cabbage salad (Kouhaku-Nama-Tsukemono) Kouhaku-Nama-Tsukemono: Pickled vegetables such as cabbage or radishes add a crunchy, tangy touch that contrasts well with the richness of the curry. You can season them with a little rice vinegar and salt.
• Japanese pickles (Tsukemono) These pickled vegetables, often with ginger or soy, add a freshness and lightness that balances the richness of the curry. They are also used to complement curry soup with contrasting textures.
• Noodles Udon or Soba Although rice is the traditional accompaniment, some people prefer Japanese noodles such as Udon (thicker) or Soba (buckwheat-based). They also soak up the curry sauce and add an extra kick to dishes.
• Potatoes : Sometimes chunks of potato are added directly to the curry, or they can be served as a side dish to give a sweet, creamy taste that complements the spicy flavours.
• Sautéed vegetables: Sautéed carrots, onions or peppers can add color and texture to a dish. They're also rich in flavor, adding a sweet, slightly caramelized edge.
• Meat: Although Japanese curries often contain meat (chicken, beef or pork), grilled meats or meat croquettes such as tonkatsu (breaded pork) or chicken katsu (breaded chicken) are perfect options to accompany a curry. These products can be served separately or added to the curry for even greater richness.
• Japanese beer or green tea To accompany a spicy Japanese curry, a light Japanese beer, such as Sapporo or Asahi, can be an excellent choice. For those who prefer a non-alcoholic drink, a green or jasmine tea will balance the taste of the dish.
• Soy sauce or hot pepper: For lovers of spicy dishes, a touch of soy sauce or a little hot pepper added on the side can further enrich the flavors of Japanese curry.

If your Japanese curry is too runny, there are several simple tricks to thicken it while retaining the flavor and texture of the dish. Here are a few popular methods:

• Using curry roux: The most common way to thicken a Japanese curry is to add curry roux (often in block or paste form). Roux is made from flour and fat (usually oil or butter) and thickens the curry while adding richness to the sauce. If you've used a pre-made roux such as those from Vendor S&B, add a little more to achieve the desired consistency.
• Reduce the curry : If your curry is too liquid, you can also simmer the mixture over a low heat so that some of the water evaporates. This will concentrate the flavours and naturally thicken the sauce. Be careful not to overcook the vegetables or meat.
• Add potatoes: Potatoes are often used in Japanese curry recipes. They contain starch, which means they can be used to thicken the sauce. You can add cubed potato pieces and leave them to cook in the curry. They will partially break down and thicken the sauce.
• Miso paste: A small amount of miso paste can also thicken and add a touch of umami flavor. Mix it with a little broth or water to incorporate it into your curry without disturbing its consistency.
• Cornstarch: For a quick solution, add a small amount of cornstarch (or cornstarch) diluted in a little cold water. Slowly pour the solution into the curry, stirring constantly until the sauce reaches the desired consistency. Be careful not to add too much to avoid a pasty taste.
• Add soy sauce or thick broth: Sometimes, a touch of soy sauce or a little broth (such as beef or chicken broth) can also help thicken and concentrate the flavor of your curry.

Yes, there are many regional variations of Japanese curry, with each region having its own interpretation of the dish based on local ingredients, culinary preferences and regional history. Here are some of the main regional variations of Japanese curry:

• Sapporo curry (Hokkaido):
  The Hokkaido region in northern Japan is famous for its fresh vegetables and dairy products. Sapporo curry is distinguished by its slightly milder, creamier taste, often thanks to the addition of milk or cream to the sauce. This curry is also sweeter than that of other regions, with frequent use of vegetables such as apples and carrots.
• Kôbe curry (Hyogo):
  In Kôbe, curry is often prepared with high-quality meats, including the famous Kôbe beef. This Japanese curry is richer and more flavorful, with a thicker sauce and very tender pieces of meat. Sometimes, fruits such as bananas or apples are added to sweeten the sauce and add complexity to the taste.
• Nagoya curry (Aichi):
  Nagoya curry is known for its spicy, flavorful sauce, which can sometimes be a little spicier than other versions. It is often served with noodles (like udon) or accompanied by fried dishes, such as tonkatsu (breaded pork) or menchi katsu (meat croquettes). This curry version also features the use of miso, which adds a unique depth of flavor.
• Miyazaki curry (Kyushu):
  In the Miyazaki region, local chillies are often used to give the curry a spicy taste. Curry from this region can also be prepared with local tropical fruits such as oranges or mangoes to bring a sweet and tangy taste that contrasts well with the spice of the curry. Seafood such as shrimps or fish can also be used to diversify the recipe.
• Okinawan curry:
  Okinawa, with its history influenced by Chinese cuisine, offers a unique version of Japanese curry. This curry is generally lighter and often prepared with pork, a staple ingredient in Okinawan cuisine. Vegetables such as sweet potatoes are also used to add a mild touch to the curry taste.
• Tokyo curry:
  In Tokyo, Japanese curry is often a little lighter and less spicy than in other regions. The Tokyo version is distinguished by its lighter, sweeter soup broth, often prepared with chicken or vegetable stock. Rice is also often served on the side, allowing each guest to adjust the amount of sauce.
• Shikoku Island curry :
  In the Shikoku region, Japanese curry is sometimes prepared with a particularly balanced blend of spices, and may include udon noodles or pickled vegetables such as nori seaweed to give the sauce a unique touch.

Preparation time :

• Preparation time: 15 minutes
• Cooking time: 45 minutes

Ingredients:

• 500g meat (beef, chicken or pork)
• 2 onions, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 800ml stock (vegetable or chicken)
• 2 tablespoons oil
• 1 tin Japanese curry roux
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Japanese rice to accompany

Preparation:

• In a large saucepan, sauté the onions in the oil. Add the carrots and potatoes, then the meat. Brown everything.
• Pour in the stock and simmer for 30 minutes, until the vegetables are tender and the meat cooked.
• Add the Japanese curry roux directly to the pan and stir well until the sauce thickens. Cook for a further 10-15 minutes.
• Add soy sauce, salt and pepper. Serve with Japanese rice: