Japanese curry
From Wikipedia, the free encyclopedia
Curry (カレー karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice, karē udon (thick noodles) and karē-pan (bread). It is usually thicker, sweeter and milder than its Indian equivalent.
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Sometimes grated apples or honey are added for additional sweetness. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In Tokyo, pork is the most popular meat for curry by far, while in Osaka, beef is the most common. Katsu-karē is a deep-fried pork cutlet in breadcrumbs with curry sauce.
Curry was introduced to Japan during the Meiji era (1869 - 1913), at a time when India was under the administration of the British East India Company. Because of that, curry in Japan is categorized as a Western dish instead of an Asian dish.
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[edit] Sauce mixes
One reason why Japanese curry is so popular in Japan is that it is very easy to make compared to many other Japanese dishes. It can be made from a ready-made curry sauce mix, or roux (カレールー), in under an hour. Mixes come in the form of a block and can be found in the West in local supermarkets which have a Japanese section, or in Japanese or Oriental food stores. The most common brand sold in the United States is Golden Curry made by S&B Foods Inc. However, the most popular curry sauce in Japan is Vermont Curry by House Foods Corporation. There are also many other brands of curry sauce available.
Aside from sauce mix blocks, Japanese curry is also sold in powder form, which can be turned into curry gravy by adding water.
[edit] Preparation
Japanese curry rice is made from rice, curry sauce, vegetables and meat. The process of making the curry starts with sautéing chopped vegetables and meat in oil, margarine, or butter. Once the meat has been browned and the onions softened, water is added and brought to a boil. The ingredients are then simmered under low heat for about 20 minutes, or longer if more tender meat is desired. Finally, the curry mix is added, stirring frequently for about 5 minutes to dissolve. The curry is then ready to be served.
[edit] Serving
Japanese curry rice is served in a large soup bowl, with white rice on the left side and the curry on the right side. The curry is not poured on top of the rice. Japanese short grain rice which is sticky and round is preferred, rather than the medium grain variety used in Indian and Chinese dishes.
The curry is usually served garnished with vegetables pickled in soy sauce such as Fukujinzuke (福神漬け) or Rakkyo (辣韮), which are only eaten with curry dishes. The typical drink served with curry is water, as other drinks tend not to mix well with the strong taste of the curry.
