Collection: Japanese curry

Preparation time:

• Preparation: 15 minutes
• Cooking: 45 minutes

Ingredients:

• 500g of meat (beef, chicken, or pork)
• 2 chopped onions
• 2 carrots, sliced into rounds
• 2 potatoes, cut into cubes
• 800ml of stock (vegetable or chicken)
• 2 tablespoons of oil
• 1 box of Japanese curry roux
• 1 tablespoon of soy sauce
• Salt and pepper to taste
• Japanese rice to serve

Preparation:

• In a large pot, 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 is cooked.
• Add the Japanese curry roux directly to the pot and mix well until the sauce thickens. Cook for another 10 to 15 minutes.
• Add the soy sauce, salt, and pepper. Serve with Japanese rice.Preparation time:
  

Japanese curry, called "kare" (カレー), is a unique and popular version of curry 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 base of Japanese curry is called "roux", a mixture of flour and fat to which spices are added to create a thick, smooth consistency.
  
• Main ingredients: The main ingredients are vegetables (potatoes, carrots, onions) and meat (beef, chicken, or pork). The ingredients are cut into relatively large pieces.
  
• Preparation: The vegetables and meat are often sautéed, then simmered in water or broth with the roux until everything is tender and the sauce is thick.
  
• 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.

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

Japanese curry has become a staple dish due 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 several varieties, including vegetables, meat (such as chicken, pork, or beef), and sometimes even apples or ginger to add sweetness and complexity.

This dish 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. The curry roux, often purchased as a paste or broth, makes preparation easier, and the cooking time is relatively short, often between 30 and 40 minutes. Japanese curry is therefore a versatile dish that can be adapted to suit many tastes and offers a multitude of variations to satisfy every palate, whether they enjoy spicy dishes or not.

• Japanese rice: As mentioned earlier, Koshihikari rice, a short-grain Japanese rice, is the most commonly served with curry. Its slightly sticky texture allows it to absorb the sauce perfectly.
• Japanese omelet (Tamagoyaki): A soft, slightly sweet omelet, often served in slices, can add a gentle note to balance the curry's spicy flavors. It is a classic side dish, particularly popular in Japanese restaurants.
• Japanese pickles (Tsukemono): These pickled vegetables, often flavored with ginger or soy, add freshness and lightness that balance the richness of the curry. They are also used to complement curry soup with a contrast of textures.
• Noodles Udon or Soba: Although rice is the traditional accompaniment, some prefer Japanese noodles such as Udon (thicker) or Soba (made from buckwheat). They also absorb the curry sauce and add an extra dimension to the dishes.
• Stir-fried vegetables: Stir-fried carrots, onions, or peppers can add color and texture to the dish. They are also rich in flavor and add a sweet, slightly caramelized touch.
• Meat: Although Japanese curry often contains meat (chicken, beef, or pork), grilled meats or meat cutlets such as tonkatsu (breaded pork) or chicken katsu (breaded chicken) are perfect options to serve with curry. These products can be served separately or added to the curry for even greater richness.
• Soy sauce or something spicy: For fans of spicy dishes, a dash of soy sauce or a little chili served on the side can further enhance the flavors of Japanese curry.

If your Japanese curry is too runny, there are several simple ways to thicken it while preserving the dish's flavor and texture. Here are some popular methods:

• Use curry roux: The most common way to thicken Japanese curry is to add curry roux (often in blocks or paste form). Roux is made from flour and fat (usually oil or butter) and helps thicken the curry while adding richness to the sauce. If you used a premade roux such as S&B, add a little more to reach the desired consistency.
• Reduce the curry : If your curry is too runny, you can also let it simmer over low heat so that some of the water evaporates. This will concentrate the flavors 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 makes them useful for thickening the sauce. You can add diced potatoes and let them cook in the curry. They will partially break down and thicken the sauce.
• Miso paste: A small amount of miso paste can also thicken the curry and add a touch of umami flavor. Mix it with a little stock or water to incorporate it into your curry without affecting its consistency.
• Add soy sauce or rich stock: Sometimes, a small amount of soy sauce or stock (such as beef or chicken stock) can also help thicken the curry and intensify its flavor.