Collection: Japanese curry

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:
  

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 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: 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.

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 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 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. Curry roux, often purchased in paste or broth form, makes preparation easy, 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 are fans of spicy dishes 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.
• 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.
• 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.
• 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.
• 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.