Curry ( karē ) was introduced to Japan sometime during 1869-1913. At a time when Japan was modernizing and western culture was being taken in by it’s people. Japanese curry is thicker than Indian and Thai, though spice levels can range from mild to hot it can have a bit of a sweeter taste. There are several variations curry with rice, curry on Udon(buckwheat) noodles or with a breaded pork cutlet, all of which are very good. I’ve only used the instant curry blocks, and have never seen Japanese curry powder, ( and since it calls for some sort of roux and sweetener I have never experimented with making it from scratch. ) From what I have found online these instant blocks seem to be the most popular way of preparing curry in Japan. If you ever come across the packages that have apple added to them, you have to try it. It’s such a unique taste, still a little bit spicy with a touch of sweetness.
Today we’ll be making curry rice. The packages all have simple instructions, which consists of using chopped onion,diced carrots and potatoes,meat, water and the block of curry. Basically with a little oil fry the chicken/meat then add the veggies and fry until they begin to soften. Add the curry block and water, stir until the block has dissolved, simmer a bit an serve with rice. Super easy and fast, you’ll spend more time chopping the veggies :)
Japanese curry was the first curry I ever tried, believe me it’s something you’ll craved all the time. It’s also a good curry for the first -timer to try , not too spicy but still fragrant and complex.