When you hear about Japanese food, two things generally flash into the mind, namely sushi and ramen. But, the dish that comes in between these and has a special place in the hearts of people from Japan is Curry Rice. This comforting plate offers healthy, steaming rice along with a well-prepared, rich-thick flavored curry, making it a popular staple in Japanese homes and restaurants.
During the Meiji Era of Japan (1868-1912), curry reached Japan from the British, who had adopted the dish from India. Through time, the Japanese modified it according to their taste, resulting in a milder and a bit sweeter version compared to the Indian curry, and by the time the 1950s arrived, the first instant curry roux cubes were developed, paving the way for family cooks to prepare this dish without the hassle, further embedding it in the recipe of national favorites.
Japanese curry has a thick consistency, a mélange of spices that gives warmth without hotness, simmering flavor without the heat of some curries from the end of the world. It is a dish that can be eaten with plenty of protein and then vegetables, to be tailored to all preferences. Essential Ingredients To make real Japanese curry rice, it needs: Protein: usually beef, pork, or chicken; the meat is cut into bite-size pieces for cooking evenly as well. Vegetables: The classical trio of onions, carrots, and potatoes. All these vegetables will give sweetness and texture to the curry. Curry Roux: This is the main ingredient around which the dish revolves: available in block or powder form - Japanese curry roux refers to a blend of spices that thickens the sauce and provides the characteristic flavor of the dish. Some popular brands include S&B's Golden Curry. Rice: Japanese short-grain rice is preferred as its sticky texture makes it easier to hold together with the thick curry sauce.
Preparation of Ingredients: Peel and chop the onions, carrots, and potatoes into equal-sized pieces; cut the meat into bite-sized chunks. Sauté the Onions: Heat a tablespoon of vegetable oil on medium-low heat in a large pot, add the onions, and cook until they become slightly caramelized and translucent. Brown the Meat: Add the animal protein into the pot and brown it on all sides, for this is the way to deepen its flavor into the curry. Put in Vegetables: Add potato, carrot, and stir them well with meat and onions. Pour in plenty of water to cover everything. Boil, then turn the heat down and let simmer until the vegetables are fork-tender and the meat is cooked through. Hurling in the Curry Roux: Break into ogi and add it to the pot. Stir until completely dissolved, and then thicken as in sauce. Spoon curry over steamed rice and enjoy! For flavor, add pickled ginger or a fa ukujinzuke type of Japanese pickle.
Japanese Curry Rice is highly versatile, for instance, by adding a finally breaded and deep-fried pork cutlet (tonkatsu) on top.
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