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 : La base du curry japonais est appelé "roux", mélange de farine et de graisse, auquel on ajoute des épices pour obtenir une consistance épaisse et onctueuse.
  
• Ingrédients principaux : Les principaux ingrédients sont les légumes (pommes de terre, carottes, oignons) et la viande (bœuf, poulet ou porc). Les ingrédients sont coupés en morceaux relativement gros.
  
• Preparation: Vegetables and meat are often sautéed, then simmered in water or broth with roux until tender and the sauce thickens.
  
• Servi avec du riz : Le curry japonais est presque toujours servi avec du riz blanc, appelé "kare raisu" (カレーライス). Le riz absorbe la sauce épaisse, offrant une combinaison de textures et de saveurs.

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!

Le curry japonais est devenu un plat incontournable en raison de son goût unique et de la simplicité de sa préparation. Introduit au Japon au 19e siècle par les Britanniques, il a rapidement été adapté à la cuisine japonaise en remplaçant les épices fortes par des saveurs plus douces. Aujourd'hui, le curry japonais se décline en plusieurs variantes, incluant des légumes, de la viande (comme le poulet, le porc ou le boeuf), et parfois même des pommes ou du gingembre pour apporter de la douceur et de la complexité.

Ce plat est souvent servi avec du riz, un accompagnement parfait qui adoucit les saveurs épicées. Facile à préparer, il est aussi très apprécié en France, où de plus en plus de personnes l’adoptent. Le roux de curry, souvent acheté sous forme de pâte ou de bouillon, facilite la préparation, et le temps de cuisson est relativement court, souvent entre 30 et 40 minutes. Le curry japonais est donc un plat polyvalent qui peut être adapté à de nombreux goûts et qui offre une multitude de variantes pour satisfaire tous les palais, qu'ils soient amateurs de plats épicés ou non.

• 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.