You’ve heard of Indian curry, Thai curry.. but JAPANESE CURRY!? When you taste it, it’s like a thick beef stew with curry powder flavor and sweet taste.. nothing like other curry!! Japanese curry (カレーライス – karē raisu – kah day daiss*; “curry rice”) was invented in the 18th century when British ships came to Japan, and the sailors ate beef stew with curry powder. Japanese adapted this dish to their own flavors and created the new dish. Currently, curry is the most popular food of Japan, with families eating it at least once every other week. It is one of the “national dishes”, along with rāmen and sushi! Curry is eaten during all seasons. Although great in winter, it is also a summer food.
*The Japanese “r” sound is inbetween a “r” and a “l” sound, I find it similar to a “d” sound. If you speak Spanish, the “r” is similar.
My Japanese curry is made from a base of lots of caramelized onions in butter, garlic, ginger, ketchup, red wine, curry powder, tomato, beef stock, bay leaves, star anise, pureed apple, honey, milk, worchestershire sauce, tonkatsu sauce, garam masala, and more! This may sound strange, but all the flavors blend together in harmony. Beef is simmered until very, very tender. The curry also has carrot and potato chunks, and green peas added at the end. It is thickned with a brown roux with curry powder. Ladled onto a plate with cooked short grain rice, garnished with parsley, and eaten with a type of Japanese pickle, fukujinzuke. The dish takes a few hours to make, but is worth it if you have the whole afternoon.