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 broth (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 broth and let simmer for 30 minutes, until the vegetables are tender and the meat is cooked.
• Add the Japanese curry roux directly into the pot and stir well until the sauce thickens. Let cook for another 10 to 15 minutes.
• Add the soy sauce, salt, and pepper. Serve with Japanese rice.

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

• Sweetness and flavor: Japanese curry is generally milder and less spicy than Indian or Thai curries. It has a sweet taste 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 achieve a thick and creamy 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 dish that can be prepared in 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 ease of 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 variations, 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 side 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 bouillon, 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 many tastes and offers a multitude of variations to satisfy all palates, 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 perfectly absorbs the sauce.
• Japanese omelette (Tamagoyaki): A sweet and slightly sugary omelette, often served in slices, can add a mild note to balance the spicy flavors of the curry. It is a classic side dish, especially appreciated in Japanese restaurants.
• Japanese pickles (Tsukemono): These pickled vegetables, often with ginger or soy, bring freshness and lightness that balance the richness of the curry. They are also used to complement the curry soup with a contrast of textures.
• Noodles Udon or Soba: Although rice is the traditional accompaniment, some prefer Japanese noodles like Udon (thicker) or Soba (buckwheat-based). They also absorb the curry sauce and add an extra dimension to the dishes.
• Stir-fried vegetables: Carrots, onions, or bell peppers sautéed can add color and texture to the dish. They are also rich in flavor and add a sweet and slightly caramelized touch.
• Meat: Although Japanese curry often contains meat (chicken, beef, or pork), grilled meats or meat croquettes like tonkatsu (breaded pork) or chicken katsu (breaded chicken) are perfect options to accompany curry. These can be served separately or added to the curry for even more richness.
• Soy sauce or spicy sauce: For those who enjoy spicy dishes, a touch of soy sauce or a bit of chili added on the side can further enhance the flavors of Japanese curry.

If your Japanese curry is too liquid, there are several simple tricks to thicken it while preserving the flavor and texture of the dish. Here are some popular methods:

• Use curry roux: The most common solution to thicken Japanese curry is to add curry roux (often in block or paste form). The roux is made of flour and fat (usually oil or butter) and helps thicken the curry while adding richness to the sauce. If you used a pre-made roux like those from the S&B brand, add a little more to reach the desired consistency.
• Reduce the curry: If your curry is too liquid, you can also let the preparation 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 can be used to thicken the sauce. You can add potato pieces cut into cubes 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 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.
• Add soy sauce or thick broth: Sometimes, a small touch of soy sauce or a bit of broth (such as beef or chicken broth) can also help thicken and concentrate the taste of your curry.